- 70g (2.5oz) shiratama-ko (sweet rice flour)
- *add 1 teaspoon matcha to make matcha flavored dango
- 70cc (2.3 oz) water
- boiling water in a medium pan and cold water in a bowl
- red bean paste
- kinako (soy bean flour) + sugar
- Put the shiratama-ko (rice flour) in a medium bowl. If you are making the matcha one, add the matcha and mix well.
- Add ¾ of the water and mix well, using your fingers. If the mixture is too dry and you can't form a ball, add a little bit of water. The mixture should be soft as your earlobe.
- Roll the mixture into a log a little thicker than your thumb, and take one inch off. Roll into a ¾ inch ball using your both palms and make a dent in the center with your thumb.
- Boil water in a medium pan and when it's boiling, put the dough and cook for about a minute. When they are done, they float. Pick them up and put them into a bowl of cold water.
- Place the mochi on a plate and put red bean paste, kinako and sugar or maple syrup on top.