Sanshoku Dango

In a large bowl, combine Shiratamako and Joshinko thoroughly.

Divide the flour mixture into three equal portions (approximately 65g each) into separate bowls.

To the first bowl (for pink dango), add approximately 60g of Water and a tiny amount of Red food coloring. Mix and knead until a smooth, pliable dough forms. Adjust Water amount if necessary to achieve earlobe-like softness.