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Anko's Kushi-Dango

Kushi-Dango are skewered sweet dumplings. Anko is seen eating A LOT of these during the chuunin exams.

Put 1 cup rice flour in a bowl and add ¾ cup warm water.
Knead the dough well. Make small round dumplings, about 1" in diameter.
Place the dumplings in a steamer and steam them on high heat for 10 min. (Not too long or may melt into a gooey mess.)
Cool the dumplings and skewer them in bamboo sticks. (3-4 dumplings each stick.)
Slightly grill the skewered dumplings and brush the sauce over them. Sauce: Mix 1 cup water, 1/2 cup sugar, 2 tablespoons soysauce in a pan over medium heat. Mix  1 1/2 tablespoon potatostarch (or cornstarch) with 1 ½ tablespoon cold water and set aside. When the sauce boils, add the starch mixture and mix quickly.

Adapted from  here