Bring a saucepan of water to the boil.

Meanwhile add your 1 cup glutinous rice flour and 6 tbsp water into a medium mixing bowl and mix until combined. It should start sticking to the spoon or your hand and coming away from the sides of the bowl.

At this point, use your hands to bring the dough together into a big soft ball. It should feel soft and smooth ‘like your ear lobes’.

Next form them into balls shapes around 2 cm / 1 inch in diameter. Use ‘soft hands’ here for a nice round shape.

Pop in boiling water and cook until they start to float (3-5 minutes), then cook for a further minute.

Place straight into a bowl of cold water to stop them cooking further and cool them down.

Thread 3-4 dango on a pre-soaked wooden bamboo sticks.

Serve fresh or optional: Heat a lightly oiled medium frying pan over medium heat. Fry the dango sticks on both sides for around 3-5 minutes or until lightly browned. Remove and plate up, ready to pour over the sauce.