Directions

To Make

1. Combine the joshinko and shiratamako in a mixing bowl. Pour in the boiling water and stir with chopsticks. Once cool enough to handle, knead with your hands for a few minutes until a dough forms. Divide into 8g portions and roll into balls.
2. Bring a pot of water to the boil. Add the dango and cook until they float to the surface. Transfer to a bowl of cold water.
3. Mix the soy milk and kinako powder together. Pour into a glass and add ice cubes.
4. Sift the hojicha powder into a bowl. Add the hot water and whisk for 1 minute until foamy. Pour over the ice.
5. In another cup, mix all the kinako cream ingredients together and whisk with a milk frother until you get a pourable cream. Pour or spoon over the hojicha layer.
6. Thread 3 dango balls onto a bamboo skewer and place over the kinako cream. Sprinkle with kinako powder and hojicha powder, then serve immediately.