Description
A chewy, colorful Japanese rice dumpling skewer made from a mix of glutinous and non-glutinous rice flours, shaped in green, white, and pink balls—perfect for hanami or fun snacking.
Ingredients
1⅓ cups (150 g) joshinko (non-glutinous rice flour)
1½ cups (200 g) shiratamako (glutinous rice flour)
¾ cup (75 g) powdered sugar (optional)
1⅓ cups hot water
1 teaspoon matcha powder + 1 teaspoon water (for green dough)
1 drop pink food coloring (for pink dough)
12 small bamboo skewers (pre‑soaked)
Instructions
- In a bowl, combine joshinko, shiratamako, and powdered sugar. Gradually mix in hot water, kneading into a soft dough—adjust flour or water as needed.
- Divide dough into three portions. Leave one plain (white), knead pink food coloring into one portion, and knead matcha paste into another for green.
- Shape each into about 36 balls (~20 g each): 12 white, 12 pink, and 12 green.
- Bring a pot of water to a boil. Cook white dango until they float plus 2 minutes, then transfer to ice water. Repeat for pink and then green to preserve colors.
- Skewer one green (bottom), one white (middle), and one pink (top) onto each soaked bamboo stick.
- Serve plain or optionally brush with sweet soy glaze, red bean paste, or matcha syrup.
Notes
- Use wet hands for smooth shaping and to prevent sticking.
- Cook dango in the order white → pink → green to maintain vibrant colors.
- Soak skewers before use to avoid splitting.
- Optional toppings like mitarashi glaze or kinako enhance flavor.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Snack/Dessert
- Method: Boiling
- Cuisine: Japanese
Nutrition
- Serving Size: 1 skewer (3 balls)
- Calories: 70
- Sugar: 6g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 0.5g
- Cholesterol: 0mg
