Sweet and Chewy Dango Skewers

1.In a mixing bowl, combine the glutinous rice flour and sugar.

2.Gradually add water to the flour mixture, stirring until a smooth dough forms.

3.If desired, divide the dough into smaller portions and fill some with red bean paste, rolling them into balls.

4.Shape the dough into small balls, about 1 inch in diameter.

5.Bring a pot of water to a boil and gently drop the dango balls into the boiling water.

6.Cook the dango for about 5-7 minutes, or until they float to the surface, indicating they are cooked through.

7.Using a slotted spoon, remove the dango from the water and place them in a bowl of cold water to cool.

8.Once cooled, thread the dango onto soaked bamboo skewers, 3-4 balls per skewer.

9.In a small saucepan, heat the sweet soy sauce over low heat until warm.

10.Brush the warm sweet soy sauce over the dango skewers, ensuring they are well coated.

11.Serve the dango skewers warm or at room temperature, and enjoy!