Quick & Easy Hanami Dango

In a large mixing bowl, whisk together glutinous rice flour, rice flour, icing sugar. Add hot boiling water to the dry ingredients. Then whisk together everything together. It's normal for it to look clumpy and dry.

Then knead until you form a ball of dough inside the bowl. It may be tacky to begin with but when you knead it, it'll dry out a bit.

Dust a clean working surface with enough glutinous rice flour and transfer the dough ball onto the surface. Knead the dough into a smooth ball.

Then roll it into a thick log, about wide 4-inches wide x 9-inches long. Slice the log into 3 equal portions.

Transfer each portion into three separate bowls. To the first bowl, add 1 drop of red food coloring and mix into the dough until well combined. Repeat this for the second bowl with green food coloring. Leave the third bowl as is so it's white.

Roll each piece of dough into a 1 inch thick log. Cut each log into 6 equal pieces. Roll each piece into a small ball, so you have 18 balls in total.

Bring a medium size pot of water to boil and reduce to medium high heat. Give each ball a quick roll before lowering into the hot water and stir occasionally so they don't stick to the bottom of the pot.

Boil for 7-8 minutes until they float and until the inside is cooked. Remove the rice balls with a slotted spoon and transfer into an ice bath.

Once they are cool to touch, skewer 1 of each colour onto your stick starting with the green, then white and lastly pink. There should be 3 balls per stick. Enjoy warm or at room temperature.