Halloween Three Coloured Dango ハロウィーン三色団子

Method16 steps · about 25 min

1. 1

   Step 1: Mix purple sweet potato powder (5 g) and water (2 tsp) in a small mixing bowl and set aside.

   Uses 5 g purple sweet potato powder (*1) · 2 tsp water

2. 2

   Step 2: Mix kabocha pumpkin powder (5 g) and water (2 tsp) in a small mixing bowl and set aside.

   Uses 5 g kabocha pumpkin powder (*2) · 2 tsp water for the pumpkin paste

3. 3

   Step 3: Place Shiratamako (90 g) and silken tofu (120 g) in a large mixing bowl. As you drop the tofu in, break tofu in your hand.

   Uses 90 g Shiratamako · 120 g Silken Tofu (*4)

   
4. 4

   Step 4: Knead them all together until all are combined well and the softness is like your ear lobe.

   Uses Shiratamako and broken silken tofu

5. 5

   Step 5: Divide the dough into three equal portion.

   Uses Kneaded tofu dango dough

6. 6

   Step 6: Add sweet potato paste into one dough, Kabocha pumpkin paste into the second dough and black sesame paste into the third dough.

   Uses Three equal dough portions · Purple sweet-potato paste · Pumpkin paste · 10 g black sesame seed paste (*3 )

7. 7

   Step 7: Knead them into each dough, until each colour is spread and mixed in evenly.

   Uses Three dough portions with their colours

   
8. 8

   Step 8: Divide the each dough into 6 equal portions.

   Uses Evenly coloured doughs

9. 9

   Step 9: Shape them into round balls with your hands and wrap them gently with cling wrap so that the balls don't become dry.

   Uses Six portions of each colour

10. 10

    Step 10: Boil about a litre of water in a large saucepan over high heat.

    Uses About 1 litre water for boiling the dango

11. 11

    Step 11: Add the dango dough into the boiling water and turn the heat down to medium.

    Uses Eighteen shaped dango balls · Boiling cooking water

12. 12

    Step 12: Let the water simmer until all the dango dumpling dough balls float up to the simmering water surface.

    Uses Dango balls in simmering water

    
13. 13

    Step 13: Use a strainer to drain the dango dumplings out, and put them into a bowl of cold water to cool down.

    Uses Cooked floating dango · Cold water, enough to cool the boiled dango

14. 14

    Step 14: When all dango are cooled, drain them out again using the strainer and place them on a plate.

    Uses Cooled dango

15. 15

    Step 15: Put one black, one yellow and one purple onto a skewer. Repeat the process for all dango dumplings.

    Uses Drained black, yellow and purple dango

    
16. 16

    Step 16: Serve the six dango skewers as they are, or with optional Japanese brown sugar syrup (kuromitsu) or sweetened soybean powder (kinako), as suggested by the source.

    Uses Six completed three-colour skewers · Japanese brown sugar syrup, or sweetened kinako, to serve if desired