Strawberry Dango (continued)

Now On To Business

WARNING: Read through this recipe at least once before cooking!

In comparison to regular dango, this recipe is pretty much the same. Just instead of water for making the dough, use the strawberry juice (or the strawberry juice and a little water).
Seriously, that’s it, that’s all the more you have to do. You could maybe try boiling in a water-pomegranate juice mix to get an interesting secondary flavor (I wouldn’t recommend boiling the strawberry juice, the sugars might burn or something; it just doesn’t seem like that great of an idea, but maybe it would be fine). And, of course, the other, previously noted techniques for creating variations can be applied to this one!

Enjoy!