Kushidango



Prep Time: 45 minutes

Cook Time:

Yields: 4 servings

Description
Japanese skewered rice flour dumplings cover with sweet-salty sauce.

Ingredients

 * glutinous rice flour- 1 cup
 * warm water- 3/4 cup
 * for sauce: water- 3/4-1 cup
 * sugar- 1/2 cup
 * soy sauce- 2 tablespoons
 * potato starch or cornstarch- 1 1/2 tablespoons
 * water- 11/2 tablespoons
 * bamboo stick

Directions
Put the rice flour in bowl then add warm water.

Knead dough well. Make into small round dumplings.

Put dumplings into the steamer with the steam on high and leave it in there for 10 minutes.

Cool the dumplings and skewer with bamboo sticks (3-4 on each stick.).

Mix water, sugar, and soy sauce in the pan and  it on medium heat.

Mix water and starch cup and set aside. When the Sauce boils, add starch mixture and mix quickly.

Slightly grill skewered dumplings and brush sauce over them.