Hanami Dango

Ingredients

1/2 block of silken soft tofu (100g)

3/4 cup glutinous rice flour (90g)

1/4 cup white sugar (50g)

1/4 tsp strawberry powder*, optional

1/4 tsp matcha powder*, optional

Instructions

1. Weigh the rice flour, silken tofu and sugar and then add Into a large bowl. Mix well using your hands. Using a kneading motion until a dough forms. 
2. Divide the dough into three equal parts. 
3. Sift in the strawberry powder into one portion of the dough and knead until it forms a uniform pink colour.
4. Sift in the matcha powder into another portion of the dough and knead well until it turns green.
5. Divide each ball of dough into 5-6 balls. I weigh each ball to be around 14-15 grams each, this yields 5 skewers. For smaller balls, make them into 10-12 grams each. 
6. Bring a pot of water to a boil and add in the dango balls. Leave the dango balls to cook. Remove the dango balls when they rise to the top of the water. Scoop them out using a strainer ladle and place into a bowl of ice cold water to stop them from cooking further. 
7. Add one green dango ball onto a skewer. Follow with one white and one pink dango ball. Repeat for all 5-6 skewers then enjoy!