Sanshoku Dango Three Colored Shiratama Rice Dumplings
Ingredients250 g shiratama rice flour
6 tbsp sugar
220 ml water
1 tsp beetroot juice
½ tsp matcha powder
12 bamboo skewers
How To Prepare
- 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.
- Place one third of the dough in a bowl and add the matcha powder. Knead well until the dough turns an even light green.
- 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.
- 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.
- 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.
- Thread one of each colour of the dangos onto skewers. Makes 12 skewers. Serve with green tea.
https://www.japancentre.com/en/recipes/1531-sanshoku-dango-three-coloured-shiratama-rice-dumplings