Healthy Tricolour Dango with Shiratamako and Silken Tofu

Healthy Tricolour Dango with Shiratamako and Silken Tofu

By using silken tofu your dango will be still springy and soft the next day.


200 g
Silken tofu
200 g
1/4 teaspoon
Red food colouring (use sparingly and see how it goes)
2 small pinches or more


1. Mix the shiratamko and silken tofu together. To make tricolour dango, divide the dough into 3 equal portions.
2. Add the matcha to one portion and mix well to make a green dough. To make a pink dough, add the food colouring to another portion. Add the food colouring sparingly and see how it goes. Otherwise the food colouring may give too strong a colour to the dough.
3. Make small balls with the dough and arrange them onto a dish. Put the balls into the boiling water. Once they start to float up to the surface take them out and put them in a bowl of cold water.
4. Skewer 3 balls of dango with a toothpick and transfer to a serving dish. It's done!
5. To make a rabbit face, first make a ball with plain dough. Put two small pink cheeks on the ball. Make 2 oblongs with plain dough to make ears. Cook them in boiling water.
6. After cooking put 2 black sesame seeds on the face to make eyes. Use a piece of dried pasta to stick the ears to the face. For the ear decoration, I used puffed rice pellets (called "bubu arare" in Japan).

Story Behind this Recipe

I forgot to make dango for Jugoya night. My daughter said 'It is a pity we didn't eat dango that night...
That' why I decided to make tri-coloured dango with a lovely rabbit face.