In a mixing bowl, combine the glutinous rice flour + regular rice flour + sugar. Add water and mix well to combine. Knead well until the mixture forms a smooth and elastic dough.
Divide the dough into three equal portions. Add matcha powder to one portion and knead well until the color is evenly distributed.
Add beetroot powder to another portion and knead well until the color is evenly distributed. Let the remaining portion as is.
Take a small piece from each colored dough and roll it between your palms to create a small ball, about 1 inch in diameter. Repeat this process until you've used all the dough.
Fill a large pot with water and bring it to a boil. Gently drop the dango balls into the boiling water. Cook the dango until they float to the surface, which should take about 2-3 minutes.
While the dango are cooking, prepare a bowl of ice water. Once the dango float to the surface, use a slotted spoon to transfer them to the ice water. Let them cool for a few minutes.
Once they're cooled, thread them onto bamboo skewers, alternating the colors. You can place 3 dango balls on each skewer. And that's it, Hanami Dango is ready. Enjoy!
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