Hanami dango

Method

1. 1 Knead the glutinous rice flour with rice flour, sugar, and warm water until smooth, then divide into three parts.
2. 2 Dye some parts with matcha, some with beetroot juice, and leave some parts white.
3. 3 The three colors pink, white, and green represent cherry blossoms, young leaves, and the late winter snow of the hanami season.
4. 4 Shape each portion into a uniformly round ball and boil until the balls float to the surface.
5. 5 Soak the tablets in cold water for 2 minutes, then drain.
6. 6 The skewers are arranged in the correct order: pink on top, white in the middle, and green at the bottom, and this dish is not served with sauce.