Dango

Ingredients

Mochiko (glutinous rice flour)

1 cup

Water

1/2 cup

Sugar

2 tablespoons

Soy sauce

1 tablespoon

Kinako (roasted soybean flour)

1/4 cup

Anko (sweet red bean paste)

1/2 cup

Instructions

1. In a mixing bowl, combine the mochiko, water, and sugar. Mix well until a smooth and slightly sticky dough forms.
2. Divide the dough into small portions (about 1 inch in diameter) and shape them into round dumplings, ensuring they are smooth and uniform.
3. Bring a pot of water to a boil. Carefully add the dumplings and cook them until they float to the surface, which should take about 3-5 minutes.
4. Once the dumplings float, remove them from the pot and transfer them to a bowl of cold water to cool down and firm up.
5. In a separate bowl, mix the soy sauce and kinako to create a dipping sauce. Adjust the proportions to taste; you can add more soy sauce for saltiness or more kinako for a nuttier flavor.
6. Serve the dango on skewers or in a bowl, accompanied by the kinako dipping sauce and a side of anko for those who enjoy an extra sweet touch.