Categories: Japanese, sweets

Ingredients

• 1 1/2 cup joshinko
• 2 tbsp sugar
• 3/4 cup shiratamako

Directions

1. Pour the joshinko, sugar, and 1 1/3 cup hot water in a bowl and mix and knead.

2. Add in the shiratamako and knead until solid but soft. (You may have to add more of the flours, but make sure there is always 2x as much joshinko.)

3. Add the dango to a pot of boiling water, and, once they float, they’re ready.

4. Serve with dango sauce, honey, or anko

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