Easy Dango Japanese Dessert (Print Version)

# Ingredients:

→ Main Ingredients

01 - 150 g non-glutinous rice flour (joshinko)
02 - 200 g glutinous sweet rice flour (shiratamako)
03 - 75 g powdered sugar (optional to make it sweeter)
04 - 1 1/3 cups hot water
05 - 1 teaspoon matcha powder mixed with 1 teaspoon water
06 - 1 drop pink food coloring

# Instructions:

01 - Soak 12 small bamboo skewers in water to prep for dango assembly.
02 - Combine 150 g non-glutinous rice flour (joshinko), 200 g glutinous sweet rice flour (shiratamako), and 75 g powdered sugar in a bowl.
03 - Gradually mix in 1 1/3 cups hot water. Stir with a spoon, then use your hands to knead the mixture until the dough forms a soft, clay-like consistency. Adjust with more flour or water if needed.
04 - Divide the dough into three equal portions. Add 1 drop of pink food coloring to one portion and knead until evenly incorporated. Mix 1 teaspoon of matcha powder with 1 teaspoon of water, then add the paste to the second portion and mix thoroughly. Leave the third portion plain.
05 - Shape the dough into 20 g balls, using a kitchen scale for accuracy. This recipe yields approximately 36 balls.
06 - Bring a pot of water to a boil. Cook the white balls first until they float to the top, then continue boiling for 2 additional minutes. Use a slotted spoon to transfer to a bowl of ice water. Repeat the process for the pink balls and then the green balls.
07 - Skewer the dango onto soaked bamboo skewers in the following order: green, white, then pink. This arrangement symbolizes summer, winter, and spring respectively.
08 - Enjoy the dango as is or pair with toppings like sweet soy glaze, red bean paste, or matcha paste.

# Notes:

01 - Soak the skewers before cooking to make assembly easier.
02 - For consistency, measure ingredients using a kitchen scale.
03 - Substitute silken tofu for water if a softer texture is preferred.
04 - Add only one drop of food coloring for balanced colors.
05 - Cook the balls in the order from lightest to darkest to prevent color contamination in the cooking water.

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