Name: Easy Dango: Colorful Matcha, Pink, and White Japanese Rice Dumplings Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Japanese
Ingredients: 1 1/3 cup Joshinko non-glutinous rice flour (150 g); 1 1/2 cup Shiratamako glutinous sweet rice flour (200 g); 3/4 cup powdered sugar (optional, 75 g); 1 teaspoon matcha powder; 1 1/3 cup hot water; 1 teaspoon water (for matcha paste); 1 drop pink food coloring; 12 small bamboo skewers (soaked in water)

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Introduction

Dango is a delightful Japanese rice dumpling that’s both simple and fun to make. This easy dango recipe offers colorful, chewy treats perfect for enjoying during spring or any time of year.

Three skewers each have three round, shiny dumplings, arranged in a row on a white plate placed on a white marbled texture. Each skewer has layers of colors from top to bottom: pink, white, and green. The pink dumplings are smooth and glossy, the white dumplings are similarly shiny and clean-looking, and the green dumplings have a vibrant, smooth surface. To the side of the plate is a small white bowl filled with bright green powder, with some of the powder scattered around on the white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/3 cup Joshinko non-glutinous rice flour (150 g)
1 1/2 cup Shiratamako glutinous sweet rice flour (200 g)
3/4 cup powdered sugar (optional, 75 g)
1 1/3 cup hot water
1 teaspoon matcha powder
1 teaspoon water (for matcha paste)
1 drop pink food coloring
12 small bamboo skewers (soaked in water)

Instructions

Step 1: Soak 12 small bamboo skewers in water to prevent burning during grilling or serving.
Step 2: In a bowl, combine 150 grams of Joshinko non-glutinous rice flour and 200 grams of Shiratamako glutinous rice flour. Add 75 grams of powdered sugar if you prefer a sweeter dango.
Step 3: Pour in 1 1/3 cups of hot water and start mixing with a spoon. When the mixture starts to come together, use your hands to knead it into a dough. Adjust by adding a little more flour or water if needed. The dough should feel like soft clay or play-dough.
Step 4: Divide the dough evenly into three portions and place each in a separate bowl.
Step 5: Add 1 drop of pink food coloring into one portion and knead it in to color the dough pink.
Step 6: For the second portion, make a matcha paste by mixing 1 teaspoon of matcha powder with 1 teaspoon of water. Add this paste to the dough and knead well to make green dango.
Step 7: Leave the third portion plain white without adding anything.
Step 8: Shape all dough portions into small balls, about 20 grams each. Using a kitchen scale helps for even sizing. You should get approximately 36 balls in total.
Step 9: Bring a pot of water to a boil. Cook the white dango balls first by dropping them in. When they float to the surface, cook for an additional 2 minutes.
Step 10: Use a slotted spoon to transfer the white dango to a bowl of ice water to cool quickly.
Step 11: Repeat the boiling and cooling process with the pink dango next, then the green dango last to avoid coloring the water.
Step 12: Skewer the cooled dango onto the bamboo sticks in the order of green first, white in the middle, and pink last. This order reflects Japanese tradition symbolizing grass, snow, and cherry blossoms.
Step 13: Serve as is or top with sweet soy glaze, red bean paste, or matcha paste for extra flavor.

Tips & Variations

Use a kitchen scale for consistent dango ball sizes to ensure even cooking.
Adjust the water or flour slightly if your dough feels too sticky or dry—it should be soft but manageable.
Try topping dango with mitarashi sauce (sweet soy glaze) for a traditional finish.
If you want a vibrant natural pink, substitute food coloring with beet juice or strawberry powder.

Storage

Store leftover dango in an airtight container in the refrigerator for up to 2 days. To enjoy later, gently reheat by steaming or microwaving briefly with a damp paper towel to maintain softness. Avoid boiling reheated dango, as they may become too soft or dissolve.

How to Serve

Three skewers with three shiny, round mochi balls each are placed on a white plate on a white marbled background. Each skewer shows three layers: the top layer has smooth pink mochi balls, the middle has smooth white mochi balls, and the bottom layer has smooth green mochi balls. To the side, there is a white bowl filled with green powder and green powder scattered around on the background. The whole scene is bright with soft light. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What is the difference between Joshinko and Shiratamako flours?

Joshinko is non-glutinous rice flour, giving a slightly firmer texture, while Shiratamako is glutinous sweet rice flour that creates a chewy, sticky texture. Combining both balances firmness and chewiness in the dango.

Can I make dango without food coloring?

Yes, you can simply skip the coloring step and have plain white dango. Alternatively, natural colorings like matcha powder for green or beet juice for pink add gentle hues without artificial dyes.