3 Colored Dango Recipes
3-COLORED DANGO
This recipe is a simple and quick way to make dango dumplings. Not only are they fun to make, but they also go great with your afternoon tea.
Provided by Hui Lin
Number Of Ingredients 5
Steps:
- Combine the Mochiko powder and sugar in a bowl. Add in hot water little by little and mix with your hands until the dough has the same consistency as an earlobe (a weird description, but the most commonly used in Japan for the perfect dango).
- Divide the dough into thirds. In the first portion, add the Matcha powder. Add water to the Matcha powder if needed to help it combine with the dough. In the second portion, add red food coloring and knead until the color is fully combined. Leave the last portion as is.
- Roll the dough mixture into 6 even balls. Boil the dango for 5 minutes. Once they float to the surface, they will be done.
- Let the dango cool in ice water. Place the dango onto skewers and serve.
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- Add 150 grams of non-glutinous rice flour (joshinko) into a bowl, along with 200 grams glutinous sweet rice flour (shiratamako). You can also add 75 grams of powdered sugar to make the dango sweeter if you want.
- Then pour in 1 1/3 cup hot water. Begin mixing using a spoon. Once the mixture begins to take shape, use your hands to mold the dango dough together. Depending on how you measured your ingredients can determine the texture of the dough. So you may need to add a little more flour or a little more water to get the correct consistency. The dough should feel similar to clay or play-dough, but a little softer.
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