Deliciously chewy Dango are a quick and easy treat you can make in minutes. Japanese anko (sweet red bean paste) brings in the sweetness to complement the cute little rice flour dumplings perfectly.
Meanwhile add your glutinous rice flour and water into a medium mixing bowl and mix until combined. It should start sticking to the spoon / your hand and coming away from the sides of the bowl.
½ cup glutinous rice flour, 3 ½ tbsp water
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’.
Next form them into balls shapes around 2 cm / 1 inch in diameter. Use ‘soft hands’ here for a nice round shape.
Pop in boiling water and cook until they start to float (3-5 minutes).
Remove from hot water into a bowl of cold water to stop them cooking further and cool them down.