Tamasan - Rice flour and sticky rice (Dango -ko) 220g

By simply mixing with water and boiling them, you can get Dango (rice paste dumplings) with a soft and soft texture. A bag allows you to make around 45 Dango.

• 220g of Dango-ko (rice flour and sticky rice)- 160ml of water or 200g of shiratama-ko (gluing rice flour)- 190ml of water*Siratama-ko is more soft and more sticky than the Dango -Ko. Choose according to your taste.
• In a bowl, put the rice flour and water and work by hand
  until a paste of the consistency of “the texture of the lobe of
  the ear ”as they say in Japan.
• Make dumplings 1.5-2 cm in diameter.
• Cook them in boiling water until they start to go up,
  Simmer another 2 minutes then take them out and let cool in the water.
• Serve warm with your favorite sauce.

sticky rice, rice