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Great for Cherry Blossom Viewing! Chewy and Soft Tri-Coloured Dumplings

Great for Cherry Blossom Viewing! Chewy and Soft Tri-Coloured Dumplings

These dumplings stay soft and springy, even if you don't eat them immediately or eat them the next day They're so easy to make too, just knead and boil.

Ingredients

Shiratamako
120 g (if possible, use 100 g of shiratamako and 20 g of joshinko)
Tofu
120 g (I recommend silken tofu. Adjust the amount of tofu depending on the hardness of the tofu used.)
Sugar
3 tablespoons
Red food colouring or sakura powder
as needed
Matcha
as needed

Steps

1. Knead the shiratamako and tofu. Divide it into thirds and colour 1 part pink using the red colour, and 1 part green with the matcha. Leave the last portion white. Form the dough into balls.
2. The dough should be firm as your earlobe.. Form the dough into small balls. Don't worry if the dough is a little stiff, just make the dumplings and immerse in boiling water until 2 minutes after they float to the surface.
3. Boil the dumplings, cool, then drain. Skewer the dango and serve.
4. I made a cute heart version! Recipe ID: 2129039.

Story Behind this Recipe

In the springtime... or any time , these tri-coloured dumplings are delicious and cheap to make. I made this recipe after seeing the dango in Recipe ID: 1568938.