Name: Halloween Three Coloured Dango Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Japanese
Ingredients: 5 g purple sweet potato powder; 2 tsp water; 5 g kabocha pumpkin powder; 2 tsp water; 10 g black sesame seed paste; 90 g Shiratamako (glutinous rice flour); 120 g silken tofu

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Introduction

Halloween Three Coloured Dango is a delightful twist on traditional Japanese rice dumplings, featuring vibrant purple sweet potato, kabocha pumpkin, and black sesame flavors. These colorful, chewy treats are perfect for celebrating the spooky season with a fun and tasty homemade snack.

Three skewers of dango sit on white crumpled paper in a woven basket. Each skewer holds three round mochi balls in three rows: the top row is dark brown, the middle row is yellow, and the bottom row is light purple. Behind the basket, there is a bowl filled with beige powder and a wooden spoon resting inside. Next to the bowl, a small cup with a brown striped pattern contains dark syrup. The whole scene is on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

5 g purple sweet potato powder
2 tsp water
5 g kabocha pumpkin powder
2 tsp water
10 g black sesame seed paste
90 g shiratamako (glutinous rice flour)
120 g silken tofu

Instructions

Step 1: Mix the purple sweet potato powder with 2 teaspoons of water in a small bowl and set aside.
Step 2: In another small bowl, mix the kabocha pumpkin powder with 2 teaspoons of water and set aside.
Step 3: Place the shiratamako and silken tofu in a large mixing bowl. As you add the tofu, break it up with your hand to combine.
Step 4: Knead the mixture until it is smooth and soft, similar in texture to your earlobe.
Step 5: Divide the dough equally into three portions.
Step 6: Add the purple sweet potato mixture to one portion, the kabocha pumpkin mixture to the second, and the black sesame paste to the third.
Step 7: Knead each portion thoroughly until the colors and flavors are evenly mixed.
Step 8: Divide each colored dough into six equal pieces.
Step 9: Shape each piece into a round ball. Wrap them gently with cling wrap to prevent drying.
Step 10: Bring about 1 liter of water to a boil in a large saucepan over high heat.
Step 11: Add the dango balls to the boiling water and reduce the heat to medium.
Step 12: Let the dango simmer until all the balls float to the surface.
Step 13: Use a strainer to remove the dango from the water and transfer them to a bowl of cold water to cool.
Step 14: Once cooled, drain the dango again and arrange them on a plate.
Step 15: Skewer the dango in sets of three, placing one ball of each color on each skewer.
Step 16: Serve the skewers on a plate and enjoy your colorful Halloween treat.

Tips & Variations

Use freshly made black sesame paste or store-bought for convenience; adjusting quantity according to taste can balance the flavor.
For extra festive flair, drizzle with a sweet soy sauce glaze or sprinkle with kinako (roasted soybean flour).
If you can’t find kabocha pumpkin powder, substitute with sweet pumpkin puree, adjusting moisture accordingly.

Storage

Store any leftover dango in an airtight container in the refrigerator for up to 2 days. To reheat, steam gently or microwave for short intervals to maintain their chewy texture. Avoid boiling again as it may alter their consistency.

How to Serve

A woman's hand is holding a skewer with three smooth, round dumplings stacked vertically: the top one is light purple, the middle one is bright yellow, and the bottom one is dark purple. In the background, a white plate holds more skewers with similar colored dumplings arranged in pairs. The whole scene is set on a white marbled surface, giving a clean and soft look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular rice flour instead of shiratamako?

Shiratamako is preferred for its unique chewy texture. Regular rice flour may produce a firmer, less elastic dango, so for best results, use shiratamako if possible.

How do I prevent the dango from sticking together?

After boiling, immediately transferring the dango to cold water helps firm them up and reduces stickiness. Wrapping the shaped balls individually before boiling and skewering them with space also helps.