Kushi Dango

Description
Dango on skewers are always sold at spring/summer festivals and moon viewing parties in Japan.
 * Contributed by Catsrecipes Y-Group
 * Makes 4 servings.

Ingredients

 * 1⅓ cup joshinko or mochiko (sweet rice flour)
 * ¾ cup warm water

Sauce

 * ⅔ cup water
 * ½ cup sugar
 * 2½ tbsp soy sauce
 * 1½ tbsp katakuriko (dogtooth violet starch) / cornstarch
 * 1½ tbsp water
 * bamboo skewers

Directions

 * 1) Put rice flour in a bowl and add warm water.
 * 2) Knead the dough well.
 * 3) Make small round dumplings.
 * 4) Place the dumplings in a steamer and steam them on high heat for 10 minutes.
 * 5) Cool the dumplings and skewer 3-4 in bamboo sticks.
 * 6) You can also microwave on high for 7 minutes (you might want to put them in a microwave safe flat pan instead of shaping them into dumplings before cooking, you can shape them afterwards, especially if you want to fill them with an [azuki bean paste] or frozen rounds of peanut butter).
 * 7) Mix water, sugar, and soy sauce in a pan and put it on medium heat.
 * 8) Mix the water and katakuriko starch in a cup and set aside.
 * 9) When the sauce boils, add the starch mixture and mix quickly.
 * 10) Slightly grill the skewered dumplings and brush the sauce over them.