Dec 31, 2013


To celebrate the New Year [i.e being home alone], I made dango.

I've planned to make some as soon as I saw the Mochiko but didn't really have the time prior.

Anyway, I guesstimated the amount of mochiko and water and sugar so I can't provide an exact....

But the mochi should be about as soft as an earlobe before boiling.
They float up when they're done; boil for 2 more min and transfer to cold water.

The sauce is soy sauce, sugar, water, and a thickener [I used more mochiko] boiled on medium until thick.
They turned out pretty good.
I think I could've made the mochi sweeter, but.

Now I feel a little sick...