Chichi Dango

• 2/3 cup water
• 2/3 cup evaporated milk
• 1 package mochiko
• 1/4 teaspoon red or green coloring

Syrup:

• 1 1/2 cups sugar
• 1/4 cup water

Mix milk and water in bowl. Add mochiko and mix well. Wrap in wet cheese cloth and steam for 25 minutes.

Boil sugar and water until syrup forms thread when dropped from spoon. Put steamed mochiko mixture in bowl and pour syrup a little at a time until well blended. Add coloring, mix thoroughly; cut in desired size or shape and roll in mochiko. To prevent sticking together, place squares of wax paper between pieces or wrap individually.