First Experience with Dango
I remember the first time I tried Colorful Sweet Rice Dumplings, or dango, during a spring festival in Japan. The vibrant colors and chewy texture instantly captured my heart. These dumplings, skewered on bamboo sticks, symbolized cherry blossoms, snow, and fresh grass with their pink, white, and green hues. As I savored each bite, I knew I had to recreate this delightful treat back home.
Creating My Own Recipe
Back in my kitchen, I began experimenting with different ingredients to perfect my Colorful Sweet Rice Dumplings. Combining non-glutinous rice flour and glutinous sweet rice flour with a touch of powdered sugar, I aimed to achieve the ideal balance of sweetness and chewiness. Dividing the dough and coloring it with pink food coloring and matcha powder, I felt a sense of excitement seeing the vibrant colors come to life.
Perfecting the Technique
Shaping the dough into small, even balls and cooking them was a bit challenging at first. I quickly learned to boil the white dumplings first to avoid color contamination. Watching the dumplings float to the surface and then transferring them to ice water to set their texture was a gratifying experience. Assembling them on bamboo skewers, I marveled at how closely they resembled the dango I had enjoyed in Japan.
Sharing the Delight
Now, Colorful Sweet Rice Dumplings have become a beloved treat in my home, especially during spring. Serving them with a sweet soy glaze or red bean paste, these dumplings are not just delicious but also bring a piece of Japanese culture to our table. Whether for afternoon tea or a dinner party, these vibrant treats are always a hit, reminding me of that first joyful encounter with dango.
Table of Contents
Chef’s Notes- Colorful Sweet Rice Dumplings
- Water Temperature: Ensure the water is hot but not boiling when adding to the flour mixture. This helps achieve the right dough consistency.
- Kneading Technique: Knead the dough thoroughly until it becomes smooth and pliable. This ensures the dumplings have a uniform texture.
- Consistent Sizing: Use a kitchen scale to weigh each dough ball for uniform cooking and presentation.
- Coloring Tips: When adding food coloring or matcha paste, start with a small amount and gradually increase to achieve the desired color. This prevents the dough from becoming too wet.
- Boiling Order: Cook the white dumplings first, followed by pink, and then green to avoid color bleeding in the pot.
- Texture Adjustment: If the dough is too dry, add a few drops of water. If it’s too sticky, dust with a little more rice flour.
- Serving Suggestions: These dumplings are best served fresh, but they can be kept in an airtight container for a day. Reheat by briefly dipping them in hot water.
Colorful Sweet Rice Dumplings
12
Dango sticks (3 balls each)35
minutes10
minutes168
kcal45
minutesDive into the delightful world of Japanese sweets with these Colorful Sweet Rice Dumplings! Perfect for celebrating spring, these chewy and vibrant treats are a joy to make and even more fun to eat. Inspired by traditional dango, this recipe is a must-try for any dessert lover. Let’s get cooking!
Ingredients
- Rice Flour Mixture
1 1/3 cups non-glutinous rice flour (Joshinko)
1 1/2 cups glutinous sweet rice flour (Shiratamako)
3/4 cup powdered sugar (optional for sweetness)
- Liquid Ingredients
1 1/3 cups hot water
- Coloring
1 teaspoon matcha powder mixed with 1 teaspoon water
1 drop pink food coloring
- Alternative Ingredients:
Non-glutinous rice flour Joshinko can be replaced with regular rice flour.
Glutinous sweet rice flour Shiratamako can be substituted with mochiko flour.
Powdered sugar can be replaced with granulated sugar or omitted for less sweetness.
Matcha powder can be substituted with green tea powder.
Pink food coloring can be replaced with beet juice for a natural alternative.
Directions
- Soak bamboo skewers in water to prevent burning during cooking.
- Combine non-glutinous rice flour and glutinous sweet rice flour in a bowl.
- Add powdered sugar if desired for extra sweetness. Use hands to knead the dough until it reaches a clay-like consistency.
- Divide the dough into three equal parts. Add pink food coloring to one part and knead until evenly colored. Mix matcha powder with water to form a paste and add to the second part of the dough. Leave the third part plain white.
- Shape each portion of dough into small balls weighing approximately 20 grams each.
- Bring a pot of water to a boil. Cook the white dumplings first until they float to the surface plus an additional 2 minutes. Transfer to ice water using a slotted spoon.
- Skewer three dumplings per stick in the order of green, white, and pink.
Equipment
- chef’s knife
- cutting board
- Mixing bowls
- measuring cups and spoons
- digital scale
- pot
- slotted spoon
Nutrition Facts
- Calories: 168kcal
- Fat: 1g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 1mg
- Potassium: 29mg
- Carbohydrates: 38g
- Fiber: 1g
- Sugar: 7g
- Protein: 2g
- Vitamin A: 17IU
- Vitamin C: 0mg
- Calcium: 4mg
- Iron: 1mg
FAQ- Colorful Sweet Rice Dumplings
Can I use regular rice flour instead of non-glutinous rice flour (Joshinko)?
Yes, you can substitute regular rice flour for non-glutinous rice flour. The texture might be slightly different, but it will still work.
How can I make natural food coloring?
For pink, use beet juice. For green, use spinach juice or matcha powder mixed with water.
What should I do if my dough is too sticky?
Add a small amount of rice flour until the dough reaches a clay-like consistency. Be cautious not to add too much at once.
Can I prepare the dumplings in advance?
Yes, you can prepare the dough and shape the dumplings a few hours ahead. Store them covered with a damp cloth to prevent drying out. Cook them just before serving.
What are some alternative serving suggestions?
Besides sweet soy glaze and red bean paste, you can also serve the dumplings with sweetened condensed milk,(roasted soybean flour), or fruit preserves for different flavors.
