Directions

To Prep

1. Mix joshinko and shiratamako flour in a mixing bowl. Pour boiling water over and mix with a pair of chopsticks until the flours are bind together. If too dry, add additional 5ml each time until you get a texture that is not too floury nor sticky.
2. Using hands, roll into a dough ball. Knead the dough until smooth.
3. Divide into 15 equal portions using a scale and roll into smooth round balls.

To Make

1. Heat up a pot of water and let it come to a boil. Drop all the balls in and cook until they float to the surface.
2. Transfer them into a bowl of water fill with ice.
3. Once the glutinous balls have cooled down, strain and place them onto a wet tray.
4. String 3 glutinous balls onto each bamboo skewers.
5. To prepare the glaze, mix all the ingredients together in small saucepan and stir until well combined. Start the fire and kept stirring until the sauce is thicken. Transfer to a bowl.
6. To serve, either to grill under the oven boiler or using a butane torch, sear the top of the dango.
7. Coat the dango with the glaze before serving.