Get through this hump day with this ADORABLE Rainbow Flower Dango! This traditional Japanese dessert is perfect to pair with your afternoon tea. Take a bite into these delicious, tender, sweet, and chewy flower mochi, and take your tastebuds to foodie heaven. Use Suncore Foods® Red Beet, Emerald Pandan Leaf, and Premium Midori Jade Matcha Supercolor Powders to recreate the three symbolic colors of the Dango — the pink cherry blossoms, the white snow, and the green summer grass! Enjoy this fun & traditional dessert with this delicious recipe.
60g rice flour
50g hot water
60g glutinous rice flour
50g-60g room temperature water
3-5 tsp Suncore Foods® Red Beet Supercolor Powder
3-5 tsp Suncore Foods® Emerald Pandan Leaf Supercolor Powder
3-5 tsp Sunncore Foods® Premium Midori Jade Matcha Supercolor Powder
1. In a bowl, combine rice flour, sugar, and hot water, mix well. Add glutinous rice flour and room temperature water. Knead until it forms into a ball. Divine dough into 3, add colour powder and kneading until combined. Cut dough into small pieces. Roll the pieces into balls. Shape the dango (Wet the balls slightly with water to stick).
2. In a pot, add in water, bring it to a simmer on medium heat. Add in the rice balls and cook until it floats. Drain the dango with cold water, lightly brush dango with simple syrup to prevent sticking *optional.
Skewer the dango onto the bamboo skewers. Serve with toppings like red bean paste, sweet soy glaze, Kinako/roasted soybean powder or coconut nectar. Enjoy!