Food dye (I used yellow, blue, green and pink/red)
1 edible food decorating pen in Black (available from Baking specialist shop)
3 tablespoon peanut butter for dipping
Prepare 2 large plates wrapped with cling wrap.
Boil water in a pot with lowest heat setting.
Place glutinous rice flour in a large mixing bowl.
Add water gradually until you can form a dough that does not stick to the sides of the bowl.
Divide dough into about ten equal portions and rest them on plate wrapped with cling wrap to prevent them from sticking.
Mix 1 tablespoon coco or milo powder with one portion dough to form Grandpa dango. Use a bit of white dough to form the moustache.
Placed the formed tang yuan into a second plate wrapped with cling wrap.
Next, colour one portion dough with yellow dye. Only 1-2 drops food dye needed since the dough portion is very small. Tip: Dip the end of chopstick or fork with dye and apply on dough. Dough colour should be pale pastel. The colour will darken by a few shades after boiling.
Divide yellow dough into 2 or 3 portions to form smaller Baby Dango. Wrap with white dough to form diaper.
Next colour one portion with blue for Daddy Dango. Use a fork to form # on Daddy Dango's cheeks. Make a smaller blue for Kid Dango.
After that, make a pink/ light red for Mommy Dango. Pinch a bit of pink dough, flatten and make round shape with the cap of edible pen for Baby Dango's blush cheeks.
Mix red and blue to form purple dango. Make a few frown lines on the forehead with fork for Grandma Dango.
There after, you can mix and match the rest of the dough to form other members of the family or just made some plain round ones.
Once completed, add the glutinous rice balls into boiling water.
Prepare serving bowls or plates.
The rice balls are ready when they float to the surface of the pot.
Use a slotted spoon to scoop them out and place carefully on serving bowls or plates.
Draw the eyes for the various Dango family members.
They are very sticky by now and it's hard to move them around. So best to place them directly on the final serving plate.
Serve immediately with peanut butter dip.
If you prefer to serve with traditional syrup, boil water with sugar, knotted screwpine leaves and two slices of ginger. Then ladle syrup over the cooked tang yuan to serve.