Step 1

Bring a small pot of water to the boil. In a medium bowl, add your glutinous rice flour and water and mix until combined. It should start sticking to the spoon / your hand and coming away from the sides of the bowl.

Step 2

At this point, use your hands to bring the dough together into a big soft ball. It should feel soft and smooth ‘like your ear lobes’.

Step 3

Next form them into balls shapes around 2 cm / 1 inch in diameter. Use ‘soft hands’ here for a nice round shape.

Step 4

Pop in boiling water and cook until they start to float (3-5 minutes).

Step 5

Remove from hot water into a bowl of cold water to stop them cooking further and cool them down.

Step 6

Once cooled, place three dango on a wooden bamboo stick and top with anko (sweet red bean paste). Enjoy!