Hanami Dango 三色花見団子

subheading: For the Dumplings Using Joshinko and Shiratamako:

⅔ cup joshinko (Japanese rice flour) (上新粉; this is short-grain rice flour, different from other Asian varieties; you can buy it from Amazon)

¾ cup shiratamako (glutinous rice flour/sweet rice flour) (白玉粉; this is short-grain glutinous rice flour, different from other Asian varieties; you can buy it from Amazon; you can substitute with mochiko)

⅓ cup sugar (the sugar helps the dango stay softer and gives it a mild, subtle sweetness)

⅔ cup boiling water (joshinko requires boiling water; we will not use the entire amount)

subheading: For Coloring the Dumplings:

¼ tsp matcha (green tea powder) (I love and use matcha from Ippodo)

red food coloring (I use this powdered food coloring; if you prefer to use a natural ingredient, crush freeze-dried strawberries/raspberries)

subheading: For the Dumplings Using Dangoko (Optional):

7 oz dangoko (Japanese rice dumpling flour) (団子粉; you can find it at Japanese grocery stores)

⅔ cup water (we will not use the entire amount)

subheading: For the Yomogi Dango Version (Optional):

1 Tbsp yomogi (mugwort) (you can buy it on Amazon)

2 Tbsp hot water

Directions at justonecookbook.com

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