Mix the rice flour with hot water in a bowl. The rice flour is very sticky, so add the hot water gradually to achieve a well-mixed dough.
Form 12 balls the size of ping pong balls (approximately 3 to 4 centimeters in diameter). To prevent the dough from sticking and to form nice round balls, it is better to moisten your hands with water.
Drop the balls into a pot of boiling water and boil them for 5 minutes until they start to float.
Remove them from the pot and let them sit in a bowl of cold water for 15 minutes. Dry them on a basket.
Place 3 balls on a bamboo stick and heat them in an oven for about 3 minutes.
Pour the caramel or sweet sauce over the dangos.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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