Three skewers of Halloween three coloured dango on a bamboo tray and Japanese brown sugar syrup drizzled over
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5 from 1 vote

Halloween Three Coloured Dango

Let your imagination and creativity run wild, and make traditional Japanese dango with Halloween themed colours: purple, yellow and black.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Dessert, Snack
Cuisine: Japanese
Keyword: #Halloween, #Halloween three coloured dango, dango
Servings: 6
Calories: 65kcal
Author: Shihoko | Chopstick Chronicles


  • 5 g purple sweet potato powder *1
  • 2 tsp water
  • 5 g kabocha pumpkin powder *2
  • 2 tsp water
  • 10 g black sesame seed paste *3
  • 90 g Shiratamako
  • 120 g Silken Tofu *4


  • Mix purple sweet potato powder and water in a small mixing bowl and set aside.
  • Mix kabocha pumpkin powder and water in a small mixing bowl and set aside.
  • Place Shiratamako and silken tofu in a large mixing bowl. As you drop the tofu in, break tofu in your hand.
  • Knead them all together until all are combined well and the softness is like your ear lobe. 
  • Divide the dough into three equal portion.
  • Add sweet potato paste into one dough, Kabocha pumpkin paste into the second dough and black sesame paste into the third dough. 
  • Knead them into each dough, until each colour is spread and mixed in evenly. 
  • Divide the each dough into 6 equal portions. 
  • Shape them into round balls with your hands and wrap them gently with cling wrap so that the balls don't become dry.
  • Boil about a litre of water in a large saucepan over high heat. 
  • Add the dango dough into the boiling water and turn the heat down to medium. 
  • Let the water simmer until all the dango dumpling dough balls float up to the simmering water surface. 
  • Use a strainer to drain the dango dumplings out, and put them into a bowl of cold water to cool down. 
  • When all dango are cooled, drain them out again using the strainer and place them on a plate.
  • Put one black, one yellow and one purple onto a skewer. Repeat the process for all dango dumplings. 
  • Serve them on a plate with Japanese brown sugar syrup or soybean powder (kinako) *5



*1 = 1 tsp
*2 = 1tsp
*3 = 1/2 tbsp
*4  I usually use 1 Shiramako flour to 1 tofu ratio however, all tofu are different. So you need to adjust according to the how much the tofu you use contain moisture. 
*5 those topping are optional and suggestions.


Calories: 65kcal | Carbohydrates: 12g | Protein: 1g | Sodium: 1mg | Potassium: 47mg | Calcium: 6mg | Iron: 0.2mg