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  1. 😽♥️Ingredients
    – 150g of glutinous rice powder
    – 100ml of hot water

    Sauce
    – 3T sugar
    – 2T soy sauce
    – 3T cooking wine
    – 100ml of water
    – 1T starch powder

    😽요리재료
    – 찹쌀가루 150g
    – 뜨거운 물 100ml

    소스
    – 설탕 3스푼
    – 간장 2스푼
    – 맛술 3스푼
    – 물 100ml
    – 전분가루 1스푼

  5. Plain dango balls tastes like sweet rice. It sounds boring, but what makes this Japanese dessert so special is the texture. Chewy, tender, soft but still firm and toothsome. Some dangos comes with a topping such as sweetened black sesame paste, sweet soy sauce or anko (sweet red bean paste). However, Hanami Dango is served as is. The green dango typically is slightly earth because it is subtly flavoured with mugfort (yomogi), but matcha can also be used. The pink dango is also sometimes flavoured with sakura or strawberry powder but usually tastes the same as the white dango.

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