Steps

1. In a bowl, add 100g of Sweet Rice Flour and gradually add 100ml of Water, reserving 10-20% of the water.
   🕒 01:01
2. Mix the flour and water, then knead with your hands. Add the remaining water little by little while checking the dough consistency.
   🕒 01:12
3. Knead the dough until it's slightly firmer than the consistency of earlobe and forms a cohesive ball. Aim for a texture that's slightly firmer than an earlobe and doesn't crumble like clay when touched.
   🕒 02:00
4. Divide the finished dough in half and roll each half into a log shape.
   🕒 02:58
5. Tear off pieces of the log-shaped dough, aiming for roughly the same size.
   🕒 03:13
6. Roll the torn dough pieces into perfect spheres with both hands, then gently flatten them into discs. Flattening them will speed up the boiling process.
   🕒 03:27
7. Bring a large pot of water to a boil and add all the rolled sweet rice dumplings at once. Adding all dumplings after they've been shaped ensures even cooking.
   🕒 03:53
8. Gently stir with chopsticks to prevent them from sticking to the bottom of the pot.
   🕒 04:44
9. Once all the sweet rice dumplings have floated to the surface, continue to boil them for at least 1 minute.
   🕒 05:02
10. Transfer the boiled dumplings to an ice water bath and chill thoroughly.
    🕒 05:14
11. Once the dumplings are well chilled, drain them in a colander.
    🕒 05:33
12. For the kinako variation, mix 1 tbsp of Kinako and 1 tbsp of Sugar in a separate bowl.
    🕒 05:47
13. Sprinkle the prepared kinako and sugar mixture over the chilled dumplings served on a plate.
    🕒 05:53
14. For the fruity dango, combine your preferred assorted canned fruits and their syrup in a bowl.
    🕒 06:05
15. Add the sweet rice dumplings to the bowl of canned fruits and mix well.
    🕒 06:11