Tsukimi Dango (Moon Gazing Dumplings)

1. Bring a pot of water to a rolling boil over medium heat. While you wait, whisk the 100 g glutinous rice flour in a bowl. (If you use mochiko you can sift it instead.)
2. Add 125 g silken tofu to the bowl and knead it with your hands.
3. Knead until it reaches a play dough texture. It should be smooth with no cracks. If it feels a little dry, add more silken tofu 1 tsp at a time. (If you don't have any more tofu then add 1/2 tsp water at a time instead.)
4. Measure out 14 balls, approx 14-15g each.
5. Optional step: Add 1 pinch turmeric or yellow food colouring to the last piece of dough and knead until the color is even. 
6. You should have 15 balls in total.
7. Gently add the dango to the pot of boiling water and stir from time to time to stop them from sticking to the bottom.
8. Once they start to float (approx 5-7 minutes later) set a timer for 2 minutes. During these two minutes, prepare a bowl of ice cold water.
9. After 2 minutes of floating, transfer the dango to a bowl of ice cold water and leave to cool for 5 minutes.
10. Line a plate with kitchen paper and place the dango on the paper, leave them to air dry for about 30 minutes.
11. Make the base of the pyramid by lining up 9 balls in a 3x3 formation.
12. For the next layer, add 4 balls in a 2x2 formation.
13. The top layer has two. If you make a yellow one, it should be on the top at the front of the display.

Mitarashi sauce (optional)

1. Mix the 1 tbsp caster sugar, ½ tbsp mirin, ½ tbsp soy sauce, ½ tsp cornstarch and 1 ½ tbsp cold water in a small saucepan. Place the saucepan on the stove and heat on low. Stir continuously until thick and glossy.
2. Serve and enjoy!