Three Color Hanami Dango Dumpling
Make your spring season more colorful by making this sweet and chewy festival dumplings dessert.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Servings: 2 people
- 1 cup Rice Flour
- 1/2 cup Warm water
- 1/2 cup Sugar
- 1 drop Food color red, green
In a bowl, add rice flour, sugar, and hot water and make a thick dough.
Divide this dough into 3 portions and add red food color/ pickled cherry blossom flower and green color/ Matcha green tea/ traditional mugwort grass to 2 portions and knead well.
Make small balls and boil in hot water for 8 min till they float. Boil white balls first and then pink balls and green at last.after boiling, drop them into cold water.
Remove from cold water and stack them onto sticks in the order of pink, white and green.
Pink represents the cherry blossom flowering throughout the spring in Japan( which makes Japan look pink in scenery).
Now we are ready for a picnic with our hanami dango in the spring season.
Calories: 486kcal | Carbohydrates: 114g | Protein: 4g | Fat: 1g | Potassium: 60mg | Fiber: 1g | Sugar: 49g | Calcium: 8mg | Iron: 0.3mg