Hanami Dango

Bahan-bahan (6 porsi)

• ⅔ cup joshinko (Japanese rice flour)
• ¾ cup shiratamako (glutinous rice flour/sweet rice flour)
• ⅓ cup sugar ((the sugar helps the dango stay softer and gives it a mild, subtle sweetness))
• ⅔ cup boiling water ((joshinko requires boiling water))
• ¼ tsp matcha (ceremoial or culinary grade)
• red food coloring
• 1⅓ cup dangoko (Japanese rice dumpling flour) ((団子粉; you can find it at Japanese grocery stores))
• ⅔ cup water
• 1 Tbsp yomogi (mugwort) ((you can buy it on Amazon))
• 2 Tbsp hot water