Just finished a small batch of hanami dango, japanese three-coloured dumplings. I got the recipe from the Manga Cookbook, which my boyfriend gave to me for my birthday. It’s a really nice book, would recommend it to anyone as an introduction to making Japanese food.

I’ve spent ages looking for the right type of flour. Both mochiko and shiratamako are extremely hard to find in Norway unless you live in Oslo, and you MUST use these types of rice flour to get it right. Regular rice flour is just used to get the dango more firm. I managed to find some in Sweden, but used food colouring instead of matcha powder, since I didn’t find that.

Sticky stuff, but very delicious!

This entry was posted on Tuesday, February 23rd, 2010 at 5:49 pm and is filed under Food, Japanese. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.