Kibi Dango

Ingredients

Millet flour

1 cup

Sugar

1/4 cup

Water

1/2 cup (adjust as needed)

Kinako (roasted soybean flour)

1/2 cup (for coating)

Instructions

1. In a mixing bowl, combine the millet flour and sugar, whisking them together to ensure an even distribution.
2. Gradually add water to the dry mixture while stirring continuously. The goal is to form a smooth and cohesive dough. You may need to adjust the amount of water slightly based on the consistency.
3. Once the dough is formed, divide it into small portions and roll each portion into bite-sized balls, about 1 inch in diameter.
4. Bring a pot of water to a rolling boil over medium heat.
5. Carefully drop the dango balls into the boiling water and cook them for about 5-7 minutes, or until they float to the surface, indicating they are cooked through.
6. Using a slotted spoon, remove the cooked dango balls from the pot and transfer them to a bowl of cold water to cool for a few minutes.
7. Once cooled, drain the dango balls and gently roll them in kinako (roasted soybean flour) until fully coated.
8. Serve the Kibi Dango as a sweet treat on their own, or use them as a delightful topping for desserts like ice cream or fruit salads.