UBE DANGO:
100g  Shiratamako
80ml  Water
15g  DLA Colarom Ube
1  tbsp Soybean flour
1  tbsp Sugar
A pinch of salt
1 tbsp  Dark honey

STRAWBERRY DANGO:
100g  Shiratamako
90ml  Water
90g  White bean paste
60g  DLA Strawberry
Filling & Topping

1. Ube Dango: Mix DLA Colarom
Ube and water. Put shiratamako
flour in a bowl, add the water mixed
with DLA Colarom Ube little by
little while mixing then knead until
the desired texture is reached.

2. Divide into 9 equal parts and roll it into a
ball. Boil the dangos in a pot of water.
Once they float, boil for another minute
and remove from the heat. Let cool in ice
water.

3. Drain well and skewer three at a time.
Mix the soybean flour with sugar and salt
and dust it over the dangos. You can also
pour dark honey.

4. Strawberry Dango: Put shiratamako
flour in a bowl, add the water little by little
while mixing then knead until the desired
texture is reached.

5. Divide into 9 equal parts and roll it into a
ball. Boil the dangos in a pot of water.
Once they float, boil for another minute
and remove from the heat. Let cool in ice
water.

6. Drain well and skewer 3 at a time. Pipe
the white bean paste stuffed in a piping
bag onto the dangos, and top with the DLA
Strawberry Filling & Topping.