Gradually add 80 milliliters water to the shiratamako rice flour. Tear off a small piece of dough and dye it black with food coloring. Divide the remaining dough into 9 balls and shape into bear heads.
Place the dumplings into a pot of boiling water. Once they rise to the surface, boil for 1 minute. Drain and place in ice water to stop the cooking. Keep the dumplings in the ice water while you make the sauce.
To make the sauce, place 1/2 cup water, sugar, soy sauce and potato starch in a small pot set to medium heat. Heat, whisking frequently, until the sauce has thickened.
Skewer 3 bears onto each lollipop stick and coat in the mitarashi sauce. Enjoy!