Rabbit Dango

1. 1

   Place the koshi-an in a heat-resistant bowl, then microwave for about 15 seconds to evaporate the moisture.

2. 2

   Once it cools, divide the koshi-an into thirds, shape them into barrel-shaped balls and set them aside.

3. 3

   Place the mochiko in a bowl, add the water and knead well.

4. 4

   Spread the dough flat and wrap the balls of an inside.

5. 5

   When the dough reaches the firmness of your earlobes, bring it together, and divide it into thirds (this time, with one slightly larger than the others to make an upright rabbit).

6. 6

   Shape the mochiko dough into rabbits.

7. 7

   Place the rabbits in boiling water, and boil for 10-15 minutes over low heat (to prevent the shape from being damaged).

8. 8

   Drain and cool in chilled water.

9. 9

   Blot off the moisture, then add the eyes and ears with a toothpick dipped in food coloring.

10. 10

    They should turn out like this.

No additional tips available.