60 g (or use a mixture of 50 g of shiratama-ko and 10 g of joshinko rice flour)
1 to 2 tablespoons (adjust to taste)
If you want to color the dough, use food coloring or matcha or whatever you like
a small amount of each
Mix all the ingredients together, and knead until the dough has the texture and consistency of your earlobe.
To form the heart-shaped dumplings: Roll some of the dough into a ball. Pinch one end to form a teardrop shape.
Make a dent in the other side from the pointy end (the wide end) with a toothpick or similar.
Tidy up the shape with your hands to make a heart shaped dumpling.
Put the formed dumplings in boiling water, and boil for 2 minutes after they float to the surface. Put them immediately into a bowl of cold water, then drain in a sieve.
Here are some regular round three-color dango alongside some of these heart-shaped dango.
Story Behind this Recipe
I made a prettier version of a recipe I uploaded previously, Recipe ID: 1568938
If you use 50 g of shiratamako (glutinous rice flour with a little katakuriko potato starch flour added) and 10 g of joshinko (regular rice flour) instead of 60 g of shiratamako, the dough will be chewier. If you prefer a tender texture, make the dough with shiratamako only. I recommend using silken tofu. The basic ratio of rice flour to tofu is 1:1, but adjust the amounts so that the dough will have the texture and feel of your earlobe.