Hanami dango (three colour rice dumplings)
Chewy pink, white and green rice dumplings on a stick, the traditional sweet for cherry blossom picnics.
- Time40 min
- LevelEasy
- Costabout £0.65 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Mix both flours and the sugar in a bowl. Add the hot water a little at a time, mixing until you have a soft dough like an earlobe. Knead for 2 minutes.
- 2
Divide into 3 equal pieces. Knead the beetroot powder into one piece and the matcha into another. Leave the third white. Add a few drops of water if the dough cracks.
- 3
Roll each piece into 4 small balls, 12 in all, about the size of a large marble.
- 4
Bring a large pan of water to the boil. Drop in the dumplings and boil for 3 to 4 minutes, until they all float, then simmer for 1 more minute.
5 min - 5
Lift into a bowl of iced water for 2 minutes to firm up and cool.
2 min - 6
Drain well and thread 3 dumplings onto each skewer in the order pink, white, green.
- 7
Eat the same day while soft. They are lovely warm or cold, plain or with a little sweet syrup.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
