Sanshoku Dango - Mochi
Sweet, chewy rice dumplings served on skewers, featuring three distinct colors representing the change of seasons.
25 min
Easy
Japonesa
3 servings
The story behind
Watching people enjoy these under the blooming cherry trees is a classic Japanese experience. The pink, white, and green colors aren't just pretty; they tell a story of life renewing itself. I find them perfect for a light afternoon snack because they aren't overly sweet. The key to a great dango is the texture—it should be soft enough to bite through but have that signature 'bounce.' Pairing them with a hot cup of Sencha tea makes for a truly zen moment.
Instructions
-
1Mix the rice flour and sugar, gradually adding warm water until a smooth, non-sticky dough forms.
-
2Divide the dough into three equal portions. Keep one white, tint one pink, and mix the third with Matcha powder.
-
3Roll the dough into small, even-sized balls.
-
4Boil the balls in water; once they float, cook for another 2 minutes, then immediately transfer to an ice bath.
-
5Skewer three balls per stick in the traditional order: green at the bottom, white in the middle, and pink on top.
Share this recipe
Rate this recipe
Sign in to the app to rate
You might also like
🍊
Save this recipe to your Zest
Add photos when you cook it, write your story, and share it with a Moment Card.
Create my free account