Recipe: Halloween Three Coloured Dango

Ingredients

Mix purple sweet potato powder and water in a small bowl and set aside.
Mix kabocha pumpkin powder and water in another small bowl and set aside.
In a large bowl, combine Shiratamako and silken tofu, breaking the tofu into pieces.
Knead the mixture until smooth and soft.
Divide the dough into three equal portions.
Add purple sweet potato paste to one portion, kabocha pumpkin paste to the second, and black sesame paste to the third, kneading each until the color is evenly mixed.
Divide each colored dough into 6 equal portions and shape into round balls.
Wrap each ball in cling wrap to prevent drying.
Boil about a liter of water in a large saucepan.
Add the dango balls to the boiling water and reduce heat to medium, simmering until they float.
Use a strainer to remove the dango and place them in cold water to cool.
Once cooled, drain and place on a plate.
Skewer one ball of each color (black, yellow, purple) onto a skewer.
Serve with optional toppings like Japanese brown sugar syrup or soybean powder.

Servings

Calories

Total fat

Total carbohydrates

12g

Total protein

Sodium

1mg

Cholesterol

0mg