I was wondering if I could make something out of leftover dango flour.Roll the dough thin! Also, Yatsuhashi is best eaten right away. It will harden after 2 or 3 days. Recipe by Yurigu-

I made this for the birthday party of a friend who loves sweets.I wanted to make the very best for my friend. This recipe is the result of a few hours of carefully adjusting and making notes about the flavoring ingredients!Be sure to add the katakuriko dissolved in water a little at a time, until it reaches the desired consistency.The leftover syrup is good for potato mochi too!If you use only shiratamako, these will stick to the pan when you brown them, but if you add dumpling flour as well, they won't stick. Recipe by Popotankobu

These tri-colour dango dumplings sold at Japanese confectionery shops usually contain Japanese mugwort. Since my second son doesn't like it, I tried making my own tri-colour dango without it.Please adjust the amount of sugar to your liking. Color the dough lightly with just a small amount of food coloring. The color of the dango with darken once boiled. Recipe by Chikayan

I came up with this recipe since I wanted to use up rice flour.You may need to adjust the boiling time depending on the amount of boiling water you use, so use a generous amount. For about 20 rice dumplings. Recipe by Yellow submarine

THIS IS NOT MY RECIPESweet dumplings from JapanRecipe from The Spruce Eats

I made a prettier version of a recipe I uploaded previously,If you use 50 g of shiratamako (glutinous rice flour with a little katakuriko potato starch flour added) and 10 g of joshinko (regular rice flour) instead of 60 g of shiratamako, the dough will be chewier. If you prefer a tender texture, make the dough with shiratamako only.I recommend using silken tofu. The basic ratio of rice flour to tofu is 1:1, but adjust the amounts so that the dough will have the texture and feel of your earlobe. Recipe by AyakoOOOOO

This was passed down by my mother.The amount of the joshinko flour and the boiling water listed is just a guide. The amount will change depending on the season or the flour which are from different companies. Adjust the amount and try to make the dango dough soft as an earlobe. Dango tends to be harder after some time, but it will be soft again as freshly steamed when you reheat in a microwave. Recipe by umemodoki

I love Japanese dango dumplings! It's chewy and gooey!!! Hope you like these Japanese traditional sweets!!! Enjoy ☆ *Please be careful if your kids eat this. They could choke on Dango.

Before when I made Mitarashi rice dumplings with just dangoko, something was missing. I wondered how it would turn out by adding shiratamako.For those of you that want this to be super chewy, add more shiratamako. When browning them in a frying pan, they stick to the pan easily, but by adding in rice dumpling flour, they won't stick as much. Recipe by Popotankobu

I had leftover adzuki beans from last year, so I created this recipe as a way to use them up. The secret ingredient makes it really good.If the adzuki beans in the tsubu-an are still hard after cooking (this probably won't happen), add 2 cups of water and the tsubu-an to the pressure cooker. Bring up the pressure and pressure cook for about 5 minutes (depending on how hard the beans were). Recipe by Momopanda

I wanted to make adorable Japanese sweets that were perfect for spring, so I did some experimenting with uiro dough, trying to make it not too stiff but not too soft. Finally, I thought it looked about right, so I uploaded the recipe.If you need to re-shape the dough, roll it into a ball, cover it with plastic wrap and microwave it for 30 seconds, then stretch it out. If you have too much of the shiro-an, it'll stick out of the sides, so be sure to match the amount of bean paste to the size of the circle of dough. My microwave is 600w, but yours may differ, so please adjust the microwave time in step 3 accordingly. The grains of flour shouldn't be visible, and it should be springy. When the dough dries out it gets hard, so you may want to cover it with plastic wrap while you're working. Recipe by Shiropiyo

I came up with this recipe as a way to use up rice flour. I'm always in the mood for mitarashi dango, so I prepped these easily in the microwave.I was able to make about 15 dumplings the size of a ping-pong ball. These dumplings also taste great grilled after boiling. Recipe by chiroemi