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Sanshoku Dango Three Coloured Shiratama Rice Dumplings

Sanshoku Dango Three Coloured Shiratama Rice Dumplings

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  • Recipe parson20160119 26781 hqf99x Serves 3-4
  • Recipe clock220160119 26781 1rpa8qd

Try these deliciously sweet and chewy festival favourite with this easy three coloured dango dumplings recipe. Cute and colourful, these sweet dumplings consist of sweetened rice flour and water made into a paste and moulded into bite-size balls. This traditional Japanese dessert is the perfect finishing touch to a Japanese-inspired afternoon tea.

Ingredients

250 g shiratama rice flour
6 tbsp sugar
220 ml water
1 tsp beetroot juice
½ tsp matcha powder
12 bamboo skewers

Video

How To Prepare

  1. Add the shiratama rice flour, sugar and water in a bowl and knead well until the dough is smooth and bouncy. Divide the dough into thirds.
  2. Place one third of the dough in a bowl and add the matcha powder. Knead well until the dough turns an even light green.
  3. Place another third of the dough in a bowl and add the beetroot juice. Knead well until the dough turns an even light pink. The last third of the mixture can be left white.
  4. Shape the dough into 2cm diameter balls by rolling them between your palms, You should be able to make 12 dango balls of each colour.
  5. Cook the dango in boiling water for a few minutes until they float. Take the dango out of the boiling water and soak in cold water to stop them from overcooking.
  6. Thread one of each colour of the dangos onto skewers. Makes 12 skewers. Serve with green tea.

Tips and Information

- If unable to easily get beetroot juice, feel free to simply use red food colouring.