Hechoko Dango/Uki Uki Dango ｜ Our Regional Cuisines

1. [Azuki Bean(=Red Bean) Soup] Soak the azuki beans(=red beans) in plenty of water overnight and cook them until they become soft.

2. Mash the cooked azuki beans(=red beans) and add sugar and a pinch of salt to make azuki(=Red bean) soup (you can also use mashed azuki beans(=red beans)).

3. [Dango] Add a pinch of salt to the sorghum flour, pour in hot water, and knead until it becomes the texture of an earlobe.

4. Once the dough is kneaded, shape into small balls about 2cm in diameter and press the center with your index finger to create a small dent, like a belly button.

5. Knead the glutinous millet flour and sticky millet flour in the same way as step 3, shaping them into balls and creating a dent in the center.

6. Put the balls of flour into the boiling azuki soup and wait until they float to the surface, which means that they are ready to eat.