Add hot water in small increment to combine (NEVER pour water at once) and mix well before you add more water. When the texture of the dough is similar to an earlobe texture, it’s good to go. It’s a funny comparison but that’s the traditional way to check on consistency. If you put too much water and your dough is too soft, add more joshinko.
Bring a large pot of water to boil. Cook the white dango in boiling water until they start floating, about 8 minutes. Stir in the beginning so dango won't stick at the bottom. Once floating, cook for another 1 minute.
Put one of each color dango onto a skewer, in order of green, white, and pink. Serve at room temperature. Put dango in an airtight container and keep at room temperature up to 2 days. If you live in hot place, find a cool place to store, but not in the refrigerator as dango will become too tough. Enjoy in 2 days.
Yomogi: If you can’t find this ingredient in a Japanese grocery store, substitute with 1 to 1.5 tsp Matcha green tea powder.
Red food color: If you prefer to use natural ingredient, other options to make dango pink is to use crushed freeze dry strawberries/raspberries. Add a little bit at a time to check on the color.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.