Sanshoku Dango - Mochi
Sweet, chewy rice dumplings served on skewers, featuring three distinct colors representing the change of seasons.
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25 min
Easy
Japonesa
3 servings
The story behind
Watching people enjoy these under the blooming cherry trees is a classic Japanese experience. The pink, white, and green colors aren't just pretty; they tell a story of life renewing itself. I find them perfect for a light afternoon snack because they aren't overly sweet. The key to a great dango is the texture—it should be soft enough to bite through but have that signature 'bounce.' Pairing them with a hot cup of Sencha tea makes for a truly zen moment.
Instructions
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1Mix the rice flour and sugar, gradually adding warm water until a smooth, non-sticky dough forms.
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2Divide the dough into three equal portions. Keep one white, tint one pink, and mix the third with Matcha powder.
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3Roll the dough into small, even-sized balls.
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4Boil the balls in water; once they float, cook for another 2 minutes, then immediately transfer to an ice bath.
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5Skewer three balls per stick in the traditional order: green at the bottom, white in the middle, and pink on top.
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