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INGREDIENTS

½ cup nonglutinous rice flour
½ cup mochiko*
½ cup cornstarch
1 cup sugar
1 cup water
½ Tbsp. yomogi or matcha*
Dash red food coloring
1 tsp. vanilla extract (optional)

PREPARATION

• In a bowl, whisk rice flour, mochiko, cornstarch and sugar together with a fork. Add 1 cup of water and blend until smooth. Divide batter into 3 ¾-cup portions.
• In a medium saucepan, heat 1 portion of batter on low, stirring constantly until the batter pulls away from the sides of the pan to form a solid mass. Set aside. This will be used for the white dango.
• To make the green dango, add the yomogi to the next batter portion. Heat it on low, stirring constantly until the batter pulls away to form a solid mass. Set aside.
• To make the pink dango, add the food coloring and vanilla extract (if using) to the remaining batter portion, blending well. Repeat the steps to cook.
• After the dough cools, knead each portion separately in clean hands. Roll each portion into 10 1-inch balls. Thread the balls onto skewers in order of green, white and pink.
• Bring water to a boil in a steamer basket. Place the skewers on a lightly greased plate, ½ inch apart. Steam on high for 10 to 12 minutes. Cool.

*Mochiko, yomogi and matcha are available at Asian markets. Yomogi, also known as mugwort, is a bitter herb associated with spring in Japan. Matcha, or powdered green tea, may be substituted instead.