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Adjust Servings:
1 1/2 oz pkg silken tofu
1 cup rice flour
2 drops red food coloring
1/2 tsp matcha green tea powder
3 bamboo skewers

Nutritional information

45 g
10.9 g
3.8 g
40 mg
0 mg


  • Veg
  • 15 mins
  • Serves 4
  • Easy



Dango is an umbrella term for a wide variety of Japanese dumpling that is made from mochiko – rice flour. It is a close relative of mochi, a Japanese type sweet, and is noted for the sweet sauce that it is typically coated in. Unlike other dumplings found around the world, dango is traditionally eaten off a skewer; 3-5 pieces are normally placed on one skewer at a time. This is the perfect dessert treat to serve to your friends and family after dinner.

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How to make Dango

  • 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 dough thinly to test the consistency.
    • It’s 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.
      • Note: The color will intensify when the dango are boiled.
  • 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 dango into the pot.
      • Boil until the balls float to the top.
      • Continue boiling for another 2 minutes.
    • Remove dango using a slotted spoon.
      • Place into a bowl of cold water for 1 minute until just warm to the touch.
    • Thread the dango through skewers in order of your liking.
    • Traditionally the order is green, white, and pink.


The different variations of dango are typically named after the seasoning placed on them.

Chizu Kudo

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