Sanshoku Dango Mochi

Ingredients

• 1¼ cups (150 g) glutinous rice flour
• ¼ cup plus 2 tablespoons (75 g) sugar
• 2 drops vegan red food coloring
• ¼ teaspoon matcha powder

Instructions

1. 1Mix the glutinous rice flour and sugar together in a medium bowl, then separate the dry mixture equally into three separate bowls.
2. 2Prepare three small bowls with 3 tablespoons of water in each. Stir the red food coloring into the first bowl and the matcha powder into the second bowl, leaving the third bowl with plain water.
3. 3Pour the red water into one of the dry flour bowls and mix well. Do the same for the matcha water and the plain water with the remaining two bowls of flour.
4. 4Incorporate extra water a half teaspoon at a time if needed to help the dough form without becoming sticky.
5. 5Roll the pink, green, and white dough portions between your palms to create nine small, smooth balls of each color.
6. 6Prepare an ice water bath in a large bowl. Heat a large pot of water until boiling, drop in the white dough balls, and cook for 1 to 2 minutes until they float.
7. 7Scoop the cooked white dango out of the boiling water using a slotted spoon and plunge them directly into the ice bath.
8. 8Boil and chill the pink dango next, followed by the green dango, using the exact same method.
9. 9Take the chilled dumplings out of the ice water and slide one ball of each color onto nine individual skewers.
10. 10Enjoy the skewered mochi plain, or coat them with anko paste for extra flavor.

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