Tri-Color Cherry Blossom Rice Dumplings

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Tri-color cherry blossom rice dumplings are a beloved Japanese springtime sweet, traditionally enjoyed under blooming sakura trees during hanami flower-viewing picnics. Each skewer alternates soft pink, white, and green rice balls representing the seasonal transition from winter to summer, served with toasted sweet soybean flour for dipping. These naturally gluten-free treats are simple to prepare at home and make a stunning centerpiece for any spring gathering.

Nutrition Facts

Per serving (estimated)

• 290 kcalCalories
• 4 gFat
• 0.5 gSaturated Fat
• 56 gCarbs
• 3 gFiber
• 15 gSugar
• 7 gProtein
• 60 mgSodium
• 130 mgPotassium
• 35 mgCalcium
• 2 mgIron
• 0 mgVitamin C
• 8 mcgVitamin A

Ingredients

For the dumpling dough

• 1 1/2 cups shiratamako (sweet glutinous rice flour)
• 1/3 cup granulated sugar
• 1/2 teaspoon strawberry powder or 2 drops natural red food coloring
• 1 teaspoon matcha green tea powder
• 3/4 cup warm water, plus more as needed
• 1/4 teaspoon kosher salt

For serving

• 1/2 cup kinako (roasted soybean flour)
• 1/4 cup superfine or caster sugar
• Pinch of fine sea salt
• 8 bamboo skewers (8-inch, soaked 10 minutes)

Directions

1. In a large mixing bowl, whisk together the glutinous rice flour, sugar, and salt until evenly combined, then divide the mixture evenly among three small bowls.
2. Knead the strawberry powder into the first bowl and the matcha into the second. Add warm water a tablespoon at a time to each bowl (about 3 to 4 tablespoons per bowl), working the dough until each forms a smooth, pliable ball that holds its shape when pinched; leave the third bowl plain white.
3. Roll each colored dough into a rope about 8 inches long, then cut each rope into 4 equal pieces. With damp hands, roll every piece into a smooth ball roughly 1 inch in diameter, setting the finished balls on a parchment-lined tray.
4. Bring a wide pot of water to a gentle boil. Drop the dumplings in by color in small batches so the pot stays uncrowded. Cook for 5 to 6 minutes, until the dumplings float to the surface and feel bouncy when pressed with a spoon.
5. Lift the cooked dumplings with a slotted spoon and transfer to a bowl of cold water for 1 minute to stop the cooking and set the chewy texture. Drain well and pat dry with a clean towel.
6. Toast the kinako in a dry skillet over medium-low heat for 2 to 3 minutes, swirling constantly, until fragrant and lightly golden. Off the heat, stir in the superfine sugar and a pinch of salt.
7. Thread three dumplings onto each soaked bamboo skewer in the traditional order of pink, white, and green (or add extra whites to make a five-ball skewer).
8. Arrange the skewers on a platter and serve immediately, passing the warm kinako-sugar mixture in a small bowl for dipping or sprinkling it generously over the top.

Cook’s Notes

• Wet your hands when rolling the dough balls; rice flour dough sticks quickly to dry palms.
• Test one dumpling before cooking the rest; if it cracks while boiling, knead a tablespoon more water into each dough.
• Eat the dumplings the same day they are made, as they firm up and lose their chew once refrigerated.
• Soak bamboo skewers for 10 minutes so they do not splinter when threading the dumplings.
• For a deeper natural pink, use freeze-dried strawberry powder instead of liquid food coloring.

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