Matcha Dango with 'Tsubu-an’

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

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

Put the dumplings on skewers, 4 per skewer. Place plenty of ‘Tsubu-an’ on the dumplings.