Description
Shiratama Dango, or Rice Dumplings, are delightful Japanese sweets that offer a unique chewy texture and a versatile flavor profile. These mochi balls are crafted from glutinous rice flour, making them irresistibly soft and chewy. You can enjoy them in various ways—drizzled with dark brown sugar syrup or sprinkled with roasted soybean powder, paired with fresh fruits, or even served alongside ice cream. Perfect for casual gatherings or festive occasions, Shiratama Dango is an easy-to-make dessert that will impress your guests and satisfy your sweet tooth.
Ingredients
Scale
- 100 g glutinous rice flour (shiratamako)
- 90 ml water (approx)
- 90 g glutinous rice flour (mochiko)
- 10 g potato starch (katakuriko) (or tapioca starch)
- 80 ml water (approx)
- Dark brown sugar syrup
- Roasted soybean powder
Instructions
- In a mixing bowl, whisk together the shiratamako and half of the water.
- In another bowl, mix mochiko and potato starch; add the remaining water gradually.
- Combine both mixtures to form a smooth dough.
- Roll the dough into cylinders, cut into pieces, and shape into balls with a dent in the center.
- Boil in water until they float (about 3 minutes), then chill in ice water for 5-10 minutes.
- Serve with dark brown sugar syrup and roasted soybean powder.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Boiling
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 60
- Sugar: 8g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 0mg