Ingredients
Dango (rice dumplings)
- 1 1/3 cup glutinous-rice flour I used mochiko
- 3/4 cup warm water
Sweet shoyu sauce
- 1 & 3/4 cup water
- 1/2 cup sugar
- 2 tablespoons soy sauce
- 1 1/2 tablespoons cornstarch or flour
Instructions
Make the dango
- Put rice flour (or mochiko) in a bowl and add warm water.
- Mix well and knead the dough.
- Make small round dumplings (around 1 inch big).
- Drop balls in boiling water and boil for about fifteen minutes.
- Take dumplings out of water, cool, and skewer them to bamboo sticks. (3-4 dumplings each stick.)
Make the sweet shoyu sauce
- Mix water, sugar, and soy sauce in a pan over medium heat.
- Bring it to a boil and slowly add flour and mix quickly.
- Pour shoyu sauce generously over dango on skewers and let it sit for 20 minutes.
- Enjoy!
Mmmm... Did you make this recipe?Tag @girlplusfoodlv with hashtag #girlplusfood!
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