This festive tri-color treats are most often enjoyed during Hanami (flower viewing during cherry blossom season) and are reminiscent of springtime in Japan!
Servings: 2 dango
- 10g (stems included) Salt Pickled Sakura
- 40g Mochiko
- 20g granulated sugar
- 40g silken tofu
- 5g Yomogi Powder
- 1-2 drops pink food coloring (optional)
- Soak and agitate the salt pickled sakura in cold water to rinse off the salt; drain and dry as much as possible. Separate the pink petals from the brown stems. Discard stems and finely mince the blossoms. Set aside.
- Combine mochiko, sugar, and silken tofu. Mix to combine until the sides of the bowl are clean and the ingredients are formed into a smooth, pliable white ball
- Divide the dango dough into three equal portions.
- For one portion, divide into two pieces, and roll into smooth white balls. Set aside on a plate.
- For the green dough, add the yomogi powder, kneading until fully blended. Divide dough into two pieces and roll into smooth balls. Set aside with the white balls.
- For the pink dough: If adding pink food coloring, knead into the dough first until blended through. Next, knead in the finely minced cherry blossoms. Divide the dough into two pieces and roll into smooth balls. Set aside on the same plate as the other balls.
- Bring a pot of water to a boil. Once boiling, lower heat to medium for a gentler boil. Carefully lower the dango into the pot one at a time with a slotted spoon, stirring gently so the dango do not get stuck to each other or the bottom of the pot.
- Prepare a bowl of ice water.
- Once a dango floats to the surface of the water, remove it with a slotted spoon and plunge it into the ice water to stop the cooking. Repeat until all of the dango are out of the pot.
- Dry the cooled dango on a paper towel. Carefully skewer each into a sanshoku dango, starting with green on the bottom, then white, and finally pink at the top.
- Serve at room temperature. If storing leftovers, keep in an airtight container at room temperature for no more than a day in a cool, dry space.
- When forming the dango, ensure that you are working with clean, dry hands. Wet hands may make the dango sticky and difficult to shape.
- Before boiling, give each dango another quick roll, as the bottoms may have flattened out while resting on the plate.
- Boil each color dango separately starting with the white dango to prevent staining.
- Do not refrigerate leftovers, as dango may harden.
Recipe and highlighted products available in our Baking: "Amai" Care Package
About the recipe creator and photographer: Yaz Gentry is a freelance recipe developer and food-lover based in Tokyo, Japan. Half-Japanese and half-American, she enjoys fusing together seasonal ingredients and dishes from both cultures as a reflection of her mixed heritage. You can follow her culinary adventures on Instagram @blissprovisions and at www.blissprovisions.com.