Kibi Dango

In a large mixing bowl, combine the Kibi-ko (Millet flour), Shiratamako, granulated sugar, and salt. Whisk these dry ingredients together thoroughly.

Gradually add the Water to the dry mixture, mixing with a spatula or your hands until a shaggy dough forms.

Transfer the dough to a clean, lightly floured surface and knead for 5 to 7 minutes until it becomes smooth, elastic, and pliable.