To PrepIn a mixing bowl, mix shiratamako and sugar evenly. Add 2 tbsp water and mix with a spatula until well combined. Press the mixture with your hand to knead into a ball. Slowly add more water to form the ball or wet your hand slightly to incorporate the water into the dough.Use the dough to pick up the crumbs and knead until soft and smooth, like “earlobe”.Roll into a ball and form a log. Pinch off dough to make 2cm balls. Flatten the balls slightly into disks and press to make an indent at the top center.To CookIn a pot of boiling water, cook the shiratama dango for 2 mins or until they start to float.Remove and soak in ice water to let cool. Serve within 30 mins. Alternatively, store in water and keep in the fridge. To serve, cook in boiling water again to soften.