Traditionally, Oshiruko is made with Mochi or Shiratama (both of them are rice cakes - one made from steamed rice, the other made from sweet rice flour). I just replaced Mochi with my homemade Kibidango (Millet Dumpling).
You will need:
2. Stir the mixture till Anko is all desolved. Add Kibidango and simmer for a couple minutes.
You can use more/less Anko to adjust the sweetness to your liking.
Please check out my Mochi recipe! Please check my other posts for Japanese Desserts also! If you have a chance to try out any of the recipes, please let me know how you liked it.