Recipe: How To Make Sanshoku Dango


Try a deliciously sweet and chewy festival favourite with this easy three colour dango dumplings recipe. Cute and colourful, these sweet dumplings consist of sweetened rice flour and water made into a paste and moulded into bite-size balls. This traditional Japanese dessert is the perfect finishing touch to a Japanese-inspired afternoon tea.


*makes twelve sticks

250 g   Shiratama Rice Flour

6 tbsp Sugar

220 ml Water

1 tsp Beetroot Juice

½ tsp   Matcha Powder

12 Bamboo Skewers


  1. Add shiratama rice flour, sugar and water in a bowl and knead well until the dough is smooth and bouncy.  Divide the dough into thirds.
  2. Place one third in a bowl and add matcha powder.  Knead well until the colour turns light green.
  3. Place the other one third in a bowl and add beetroot juice.  Knead well until the colour turns light pink.  The last third of the mixture can be left white.
  4. Shape 2cm diameter dango balls by rolling them between your palms, creating three different coloured dango.
  5. Cook the dango in boiling water for a few minutes until they float.  Take out the dango and soak in cold water.
  6. Thread one of each colour dangos on skewers.  Serve with green tea.

Watch the video below for clear step by step instruction.