Celebrate this delightful FriYAY with the soft, chewy, and oh-so-delicious Colorful Dango! This adorable traditional Japanese dessert is the perfect way to welcome Spring and pair beautifully with your afternoon tea. Just imagine sinking your teeth into these tender, sweet tri-colored mochi that whisk your taste buds away to foodie heaven! To recreate the enchanting colors of Dango—pink cherry blossoms, white snow, and green summer grass—grab Suncore Foods® Midori Jade Matcha & Pink Pitaya Powders for that extra pop! Get ready for a fun adventure with this mouth-watering recipe and make this weekend extra special with Suncore Foods®!
133g shiratamako
35g mochiko
45g sugar
A pinch of salt
150–165g warm water
1 tsp Suncore Foods® Midori Jade Matcha Powder
1 tsp Suncore Foods® Pink Pitaya Powder
5–6 inch skewers
Click Here for Step-by-Step Directions ▼
1. In a bowl, mix shiratamako, mochiko, sugar, and salt.
2. Slowly add warm water, mixing as you go until a soft dough forms. Kneed a few times until smooth.
3. Let dough rest for 10 minutes.
4. Divide dough into 3 equal parts.
5. Knead Suncore Foods® Pink Pitaya Powder into one portion until fully colored.
6. Knead Suncore Foods® Midori Jade Matcha Powder into another portion until fully colored.
7. Leave the third portion white.
8. Bring a pot of water to a gentle boil.
9. Add dango (cook in batches so they have space). Boil until the dango float to the surface
10. Once they float, continue boiling for 2–4 more minutes to fully cook through.
11. As each batch finishes cooking, transfer immediately into ice water.
12. Once fully cooled, assemble onto skewers in this order: green first, white in the middle, and pink on top.
