Sweet and Chewy Dango Skewers

1.In a mixing bowl, combine the glutinous rice flour and sugar. Gradually add water while stirring until a smooth dough forms.

2.Divide the dough into three equal parts. Leave one part plain, add matcha powder to the second part, and leave the third part as is.

3.Shape each portion into small balls, about 1 inch in diameter.

4.Bring a pot of water to a boil. Carefully drop the dango balls into the boiling water and cook until they float to the surface, about 3-5 minutes.

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

6.Once cooled, thread the dango balls onto wooden skewers, alternating colors if desired.

7.In a small saucepan, combine soy sauce, mirin, and sugar. Heat over medium heat until the sugar dissolves, creating a sweet glaze.

8.Brush the glaze over the dango skewers, ensuring they are well coated. You can also grill the skewers for a few minutes for a smoky flavor.

9.Serve the dango warm or at room temperature, optionally with sweet red bean paste on the side.