Smooth and Delicious Chewy Dango

• 100 grams Dangoko
• 1 +4 tablespoons Shiratamako
• 1 as indicated on the dango flour package + 4 tablespoons Water

1. Mix the rice dumpling flour and shiratama flour together.
2. Add water, and knead until it is about as soft as an earlobe.
3. Stretch it out with a rolling pin, cut into approximate sizes, and roll into balls.
4. Boil the balls for the amount of time indicates on the package.
5. When removing the rice dumplings from the pot, you can make them more gooey by cooking in ice water.
6. Lastly, drain the water and cover with your favorite sauce along with kinako soy flour, and enjoy the rice dumplings.
7. You're finished!
8. Mitarashi sauce.
9. You can brown the rice dumplings on an electric grill as well.
10. I buy this for about a euro at an Asian shop.
11. = Shiratamako.
12. = Joshinko

dangoko

Taken from cookpad.com/us/recipes/149401-smooth-and-delicious-chewy-dango (may not work)