Bring a saucepan of water to the boil.

Meanwhile add your 1 cup glutinous rice flour and 6 tbsp water into a medium mixing bowl and mix until combined. It should start sticking to the spoon / your hand and coming away from the sides of the bowl.

At this point, use your hands to bring the dough together into a big soft ball. It should feel soft and smooth like your ear lobes.

Next form them into balls shapes around 2 cm / 1 inch in diameter. Use soft hands here for a nice round shape.

Pop in boiling water and cook until they start to float (3-5 minutes), then cook for a further minute.

Place straight into a bowl of cold water to stop them cooking further and cool them down.

Thread 3-4 dango on a pre-soaked wooden bamboo sticks.

Serve fresh or optional: Heat a lightly oiled medium frying pan over medium heat. Fry the dango sticks on both sides for around 3-5 minutes or until lightly browned.