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Sanshoku Dango Three Coloured Shiratama Rice Dumplings

Sanshoku Dango Three Coloured Shiratama Rice Dumplings

  • Recipe parson20160119 26781 hqf99x 3-4人份
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用这份食谱来做一道既甜蜜又有嚼劲的日式和果子吧。这些外表可爱,色彩缤纷的花见团子是用糯米粉制作的,将糯米粉和水和成面糊然后揉成团子形状。这种传统日式和果子是日式下午茶中的点睛之笔。

材料

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

视频

做法

  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.

小贴士

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