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  • Recipe parson20160119 26781 hqf99x 3-4人份
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160g joshinko non-glutinous rice flour
40g shiratamako glutinous rice flour
60g sugar
200ml hot water
1 tsp matcha green tea powder
red food colouring


  1. Mix together the joshinko non-glutinous rice flour, shiratamako glutinous rice flour and sugar. Add the hot water little by little, mixing well until the mixture takes on the consistency of an earlobe. This is the traditional way to describe the perfect texture for your dango mixture.
  2. Cover the bowl you mixed your dango mixture in and microwave for 3 minutes. Using damp hands or alternatively a dampened pestle from a suribachi, knead the dough.

  3. Divide the dough into thirds.  Add the food colouring to one third and the matcha to another third. The last one will be left as is. If the matcha powder is too hard to combine, add a little water to the matcha powder to make a paste before mixing in.

  4. Dampen your hands again and roll the dough into 6 evenly sized balls for each colour. Thread one of each colour onto a bamboo skewer and serve as a sweet treat.


- If your mixture is a bit too crumbly after heating, just add a bit more hot water until becomes soft and bouncy again.

- You might be able to find the joshinko non-glutinous rice flour in asian groceries under the name of rice powder.

Ingredients20160119 26781 1qjvetq