Instructions

Soak the skewers in water whilst you get the recipe started. This helps the dango slide on more easily.

To make the dango dough, place the glutinous rice flour in a large bowl. In a separate bowl, mix water, sifted matcha powder, and sugar until fully dissolved. Gradually pour the matcha mixture into the rice flour, stirring with chopsticks or a fork. Once the mixture forms large clumps, knead it by hand until smooth and pliable, like play-doh. Adjust with small amounts of water or glutinous rice flour if needed.

Divide the dough into 15 equal pieces (approx 15g each), and roll them into smooth balls.

Bring a pot of water to a boil. Carefully drop the dango in one at a time to prevent sticking. Boil until they float to the surface, about 5 minutes. Let them cook through for an additional 2 minutes, then transfer the dango to a bowl of cold water to firm up.

Thread 3 dango onto each skewer and place them on a slightly wet tray to prevent them from sticking.

Make the glaze by whisking together olive oil and agave syrup in a bowl. The mixture should turn from transparent to opaque when fully emulsified. Finish with a pinch of flaky sea salt.

Lightly char the dango with a blow torch or in a dry skillet over high heat. Arrange the skewers on a plate and drizzle generously with the salted olive oil glaze.