Hanami Dango

1. In a large bowl, combine 100g shiratamako, 50g joshinko, and 30g granulated sugar. Mix these dry ingredients thoroughly.

2. Divide the combined flour mixture evenly into three separate bowls. Each bowl will contain approximately 60g of the dry mixture.

3. For the white dango: To the first bowl, gradually add 40g water, mixing and kneading with your hands until a soft, pliable, and smooth dough forms. The dough should not be sticky.