Sanshoku Dango (three-color rice dumplings) recipe - ingredients, nutrition and when to eat it
Sanshoku dango is a Japanese tea-time treat made by dividing chewy rice dumpling dough into white, pink, and green portions.
Sanshoku dango is a Japanese tea-time treat made by dividing chewy rice dumpling dough into white, pink, and green portions. With a gentle sweetness and soft texture, it’s perfect for a spring picnic under the blossoms or with tea at home.
Japanese · 30 minutes to cook
Nutrition (per 165g serving): 370.3 kcal · protein 5.9g · carbohydrate 85g · fat 0.7g · sodium 1.2mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: If the dough cracks, add water 1 teaspoon at a time; if it’s too soft, add a little rice flour.
Tips: Strawberries contain a lot of moisture, so after mashing them, drain off a little liquid to make the pink dough easier to handle.
Tips: Once the dumplings float, cook them a little longer instead of removing them immediately so they become soft all the way through.
Tips: Dango can harden if left out too long, so it’s best to eat them on the day you make them.
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Ingredients (1 serving)
- Rice flour — 40 g
- Glutinous rice flour — 40 g
- Sugar — 2 Tbsp
- Water — 50 ml
- Matcha powder — 1 tsp
- Strawberries — 1 pc