Description
Delight in the chewy goodness of Shiratama Dango, traditional Japanese rice dumplings that are both fun to make and delicious to eat. These mochi balls, made from glutinous rice flour, offer a unique texture that’s satisfying in every bite. Whether drizzled with rich dark brown sugar syrup, complemented by roasted soybean powder, or paired with fresh fruits and ice cream, Shiratama Dango is a versatile treat for any occasion. Simple enough for beginners yet enjoyable for experienced cooks, this recipe invites you to explore a piece of Japanese culture right from your kitchen. Perfect for gatherings or as a sweet snack, these delightful dumplings are sure to impress your family and friends.
Ingredients
Scale
- 100 g glutinous rice flour (shiratamako)
- 90 ml water (approx)
- 90 g glutinous rice flour (mochiko)
- 10 g potato starch (or tapioca starch)
- 80 ml water (approx)
- Dark brown sugar syrup for serving
- Roasted soybean powder for serving
Instructions
- In a mixing bowl, combine 100 g of shiratamako with 90 ml of water. If using mochiko, mix it with potato starch instead.
- Gradually add the remaining water until a smooth dough forms, kneading gently.
- Shape the dough into small cylinders and cut them into equal pieces. Roll each piece into balls.
- Boil water in a pot and cook the dumplings until they float (about 3 minutes).
- Transfer cooked dumplings to ice-cold water for cooling before serving topped with syrup or powder.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Boiling
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 12g
- Sodium: 5mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg