- Combine the rice flour and tofu in a bowl.
- Mix the ingredients together using your hand until the mixture is smooth and slightly elastic.
- Pull the dough thinly to test the consistency.
Tip: The dough is ready when it feels like your earlobe.
- Add extra rice flour or water as needed.
- Divide the dough into 3 equal parts.
- Add red food coloring to one of these portions.
- Evenly distribute the color by mixing it by hand.
Tip: The color will intensify when you boil the dango. So make sure you don’t add too much color.
- Mix another part of the dough with green tea powder.
- Leave the last portion white.
- Separate each portion of the dough into 3 equal parts.
- Roll the dango into balls.
- Boil a large pot of water.
- Drop the balls into the pot.
Tip: Make sure you don’t crowd the pot with the balls. Cooking space for the balls will ensure they are cooked completely.
- Boil until the balls float to the top.
- Continue boiling for another 2 minutes.
- Remove the balls using a slotted spoon.
- Place the balls into a bowl of cold water for 1 minute.
- Thread dango through skewers in the order of your liking.
Tip: Traditionally the order followed is green, white, and pink.
Did You know?
When you have your hair rolled up like the dango balls on either side of your head, the particular hairstyle is called ‘odango’.