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Wholesome eating encourages a feeling of well being. Whenever we eat more healthy foods and less of the unhealthy ones we typically feel much better. Eating more vegetables helps you feel much better than eating a portion of pizza. Sometimes it’s difficult to find wholesome foods for treats between meals. You can spend several hours at the food market searching for the right snack foods to make you feel healthy. Why not try one of many following healthy snacks the next time you need some extra energy?
Whole grain snacks are an excellent choice for a fast wholesome snack. A bit of whole wheat toast, for example is a great snack in the morning. When you require a fast snack food on your way out the door, never forget to look for whole grain chips, pretzels, and crackers. Whole grains are generally better than processed grains found in white bread.
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We hope you got insight from reading it, now let’s go back to great for hanami (cherry blossom viewing) tri-colour dango (sweet mochi) recipe. You can cook great for hanami (cherry blossom viewing) tri-colour dango (sweet mochi) using 5 ingredients and 5 steps. Here is how you achieve that.
The ingredients needed to make Great for Hanami (Cherry Blossom Viewing) Tri-Colour Dango (Sweet Mochi):
- Prepare 120 grams Joshinko
- Use 120 grams Shiratamako
- Provide 120 grams Sugar
- Get 210 ml Water
- You need 1 dash each Food colourings (red, green)
Instructions to make Great for Hanami (Cherry Blossom Viewing) Tri-Colour Dango (Sweet Mochi):
- Prepare 3 bowls. Put 40 g each of joshinko, shiratamako and sugar into each bowl. Add red food colouring to one bowl, and add green food colouring to one of the remaining bowls.
- Gradually add 60-70 ml of water and knead by hand until the mixture becomes soft as your earlobes. Do the same with the other 2 colors.
- Divide each dough into 8 portions, and roll into balls.
- Boil water in a pot, and cook one colour of dough at a time. When they start to float, wait for another 1-2 minutes, then you can take them out.
- Soak in cold water to cool, strain the excess water, and skewer your dango.
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