Mochi Dango Skewers
Soft, glossy Japanese rice dumplings on sticks
Chewy rice dumplings with a delicate sheen, lightly sweet and finished in three pastel colors. They make a charming Japanese-style dessert or tea-time treat.
Equipment
Ingredients
Dough
glutinous rice flour (dry)
200 g
sugar (granulated)
40 g
hot water (hot)
180 ml
Toppings and colors
matcha powder (sifted)
4 g
pink food coloring (liquid)
2 drop
potato starch (for dusting)
30 g
Instructions
Mix the base dough
Combine the glutinous rice flour and sugar in a bowl, then add the hot water gradually and mix until a shaggy dough forms.
Knead and color the dough
Knead the mixture until smooth, then divide it into three portions. Tint one portion pink and another with matcha powder, leaving the third plain white.
Shape the dumplings
Roll the dough into small, even balls about 3 to 4 cm wide so they cook at the same rate.
Boil until cooked through
Bring a pot of water to a gentle boil, drop in the dumplings, and cook until they float and stay tender.
Cool and skewer
Transfer the cooked dumplings to cold water briefly, drain well, then thread them onto skewers in alternating colors.
Storage
Best enjoyed fresh on the day of making. Store in an airtight container and keep the dumplings lightly dusted with starch to reduce sticking.
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