Chichi Dango

Syrup:

• ½ cup water
• 1½ cups sugar
• Red food coloring

Dough:

• 1 pkg. mochiko
• 1¼ cups cold water

Mix together sugar and water and boil until syrupy and add about ½ tsp. food coloring. Mix together cold water (1¼ cups) and mochiko and make small patties. Place them in a steamer lined with a cloth and steam for 20 minutes. Place steamed patties in a bowl or a pan and knead them together with a bo (Japanese wooden stick). Add the syrup mixture to this and keep on kneading until well blended. Line square pan with cornstarch and pour mixture in pan and leave it for one day and cut as desired. Serve.