Dango (団子) is a Japanese sweet (Wagashi, 和菓子) made from mochiko (rice flour), related to mochi. Or Shiratamako (白玉粉) or Joushinko (上新粉). Three to four dango are often served on a skewer.
There are many different varieties of dango. The photo is Kinako dango I made. Kinako (黄粉 or きなこ) is a toasted soy flour that often used for Japanese sweets. Dango is good combination with drinking Japanese green tea.
A common Japanese proverb “Hana yori dango” (花より団子, literally, “dumplings rather than flowers”) refers to a preference for practical things rather than aesthetics. The title of manga/anime “Hana yori dango” (花より 男子, English title: Boys Over Flowers)" is referred from this Japanese proverb.
To make Kinako dango:
Mix together the Shiratamako and the water and until it forms a soft dough.
Divide the dough into small pieces.
Make each piece into a little ball(dango).
Prepare boiling water in a pan.
Add small balls in a boiling water until floating.
Sting boiled Dango balls on skewers.
Cover Dango with Kinako and sugar.
