Great for Hanami (Cherry Blossom Viewing) Tri-Colour Dango (Sweet Mochi)

Great for Hanami (Cherry Blossom Viewing) Tri-Colour Dango (Sweet Mochi)

Spring reminds me of tri-colour dango (sweet mochi dumplings). Even if you prepare only white dango, they will be good to serving during the moon viewing festival.

Ingredients: 8 skewers' worth (3 dango each)

120 g
120 g
120 g
180-210 ml
Food colourings (red, green)
a small amount each


1. Prepare 3 bowls. Put 40 g each of joshinko, shiratamako and sugar into each bowl. Add red food colouring to one bowl, and add green food colouring to one of the remaining bowls.
2. Gradually add 60-70 ml of water and knead by hand until the mixture becomes soft as your earlobes. Do the same with the other 2 colors.
3. Divide each dough into 8 portions, and roll into balls.
4. Boil water in a pot, and cook one colour of dough at a time. When they start to float, wait for another 1-2 minutes, then you can take them out.
5. Soak in cold water to cool, strain the excess water, and skewer your dango.

Story Behind this Recipe

These tri-colour dango dumplings sold at Japanese confectionery shops usually contain Japanese mugwort. Since my second son doesn't like it, I tried making my own tri-colour dango without it.