Matcha Dango With Sweet Milk Sauce

Make milk sauce first. Place all the sauce ingredients in a saucepan and heat until the sauce thickens, OR place in a heat-proof bowl and heat in the microwave for 1 minutes and extra time until the sauce thickens.

Mix Flour and Matcha Powder, add warn water gradually, and knead to achieve the firmness of dough is same as firmness of your earlobe. (*This is traditionally taught.) It is a bit dry to the touch. Make about 2cm balls OR 3cm discs.

Cook the dumplings in plenty of rapidly boiling water. When the dumplings are floating, cook a few more minutes, then drain and place them in icy cold water to cool.

Place the dumplings in a bowl, pour the milk sauce, scatter some chopped nuts on top.