Kushi-Dango (Skewered Sweet Dumplings) - cooking recipe

Ingredients

1 cup glutinous-rice flour
3/4 cup warm water
For Sauce
3/4 - 1 cup water
1/2 cup sugar
2 tablespoons soy sauce
1 1/2 tablespoons potato starch or 1 1/2 tablespoons cornstarch
1 1/2 tablespoons water
bamboo stick

Preparation

Put rice flour in a bowl and add warm water.
Knead the dough well.
Make small round dumplings.
Place the dumplings in a steamer and steam them on high heat for 10 minute
Cool the dumplings and skewer them in bamboo sticks. (3-4 dumplings each stick.)
Mix water, sugar, and soysauce in a pan and put it on medium heat.
Mix the water and potatostarch in a cup and set aside.
When the sauce boils, add the starch mixture and mix quickly.
Slightly grill the skewered dumplings and brush the sauce over them.