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While making dango with a friend we decided to try to make the dough a bit sweeter. We already had a large firm lump of dough (rice flour, glutinous rice flour and water) so we sprinkled a bit of sugar on top. While kneading the dough in my hand I started to feel it run through my fingers. The entire lump had turned into a goopy drippy mess.

Our best guess was that the sugar soaked up all the water, turning it into a bunch of flour particles in free flowing sugar water, but I cannot find any sources on the internet to explain what exactly happened. Can anyone explain the reaction that causes this?

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    $\begingroup$ Possibly a question worth asking on Seasoned Advice SE $\endgroup$ – long Oct 19 '14 at 0:36

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