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1
Combine mochiko, water, sugar, and salt in bowl; stir until smooth batter forms.
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2
Microwave batter, stirring every 30 seconds, until translucent and slightly glossy, approximately 3 minutes total.
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3
Dust work surface with cornstarch; turn mochi onto surface and cool 2 minutes until handleable.
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4
Divide mochi into 12 equal portions; flatten each, fill with 5g anko, and roll into smooth sphere.
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5
Thread three dango onto bamboo skewer, gathering at center.
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6
Bring water to boil in pot; gently slide skewers into water and cook until dango float, then hold at gentle simmer 2 minutes longer.
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7
Remove with slotted spoon; arrange on plate and serve at room temperature or chilled.