San Shoku Dango (Three Colored Dumplings)
Prepare beforehand:
1/2 batch azuki An (see page 121)
1 batch white An (see pg. 130)
Color one half of white An pink by adding a little red food coloring. (You will have red, white, and pink An).
Dango
1 pkg. mochi-ko (rice flour)
1/2 cup cornstarch
Mix into stiff dough, being careful not to add too much water. Knead well.
Roll into small balls little larger than marbles. Place balls on dampened dish towel on rack of steamer, and steam 15-20 minutes.
Coat each ball with An and skewer three different colored dango on short bamboo sticks.
