In a mixing bowl, add glutinous rice flour (shiratamako) and whisk lightly to ensure no clumps form.

Gradually pour in half the water, mixing until fully incorporated, then add the remaining water slowly, kneading until you have a smooth, pliable dough.

Roll the dough into two cylinders, cut each into 10 equal pieces and roll them into uniform small balls.

Make a small dent in each ball for cooking and to allow toppings to soak in later.

Bring a pot of water to a gentle boil, carefully add the dango balls and cook until they float (about 3 minutes), then cook for an additional minute.

Transfer cooked dango to ice-cold water to cool for 5-10 minutes before serving with toppings.