Shiratama Dango (Rice Dumplings/Mochi Balls)

Name: Shiratama Dango (Rice Dumplings/Mochi Balls)
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Japanese
Ingredients: 100 g glutinous rice flour (shiratamako); 90 ml water (approx); 90 g glutinous rice flour (mochiko); 10 g potato starch (katakuriko); 80 ml water (approx)

Published: January 2, 2026

by Alexia

Why You’ll Love This Recipe

Easy to Make: This recipe features simple ingredients and straightforward steps, making it accessible for cooks of all skill levels.
Versatile Treat: Enjoy Shiratama Dango in numerous ways—pair them with fruits, top with syrup, or mix them into your favorite desserts!
Chewy Texture: The delightful chewiness of these mochi balls is a standout feature that makes every bite satisfying and enjoyable.
Customizable Flavors: Experiment by adding your favorite toppings or flavors to create a personalized dessert experience.
Perfect for Sharing: With multiple servings, Shiratama Dango is great for parties or family gatherings, allowing everyone to indulge in this tasty treat.

Tools and Preparation

Before diving into the recipe, gather your tools to ensure a smooth cooking experience.

Essential Tools and Equipment

Mixing bowl
Spatula
Pot for boiling water
Mesh spoon
Baking parchment

Importance of Each Tool

Mixing Bowl: A sturdy mixing bowl is essential for combining ingredients thoroughly without spills.
Spatula: A spatula helps in mixing the dough evenly and ensures no clumps remain.
Pot for Boiling Water: A deep pot allows you to boil the mochi balls effectively without overcrowding them.
Mesh Spoon: This tool is perfect for transferring the cooked dango into ice water without losing any pieces.

Ingredients

For the Dough

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)

For Serving

Dark brown sugar syrup (kuromitsu)
Roasted soybean powder (kinako)

How to Make Shiratama Dango (Rice Dumplings/Mochi Balls)

Step 1: Prepare the Dough

Measure 100 g glutinous rice flour (shiratamako) into a bowl and whisk.
Measure 90 ml water into a jug and pour half into the bowl. If using mochiko, add 90 g glutinous rice flour (mochiko) and 10 g potato starch (katakuriko) to another bowl, then whisk. Measure 80 ml water and add half to this bowl.
Mix with a spatula and gradually add the rest of the water until a dough forms. Knead between each addition until smooth and earlobe-like in texture.

Step 2: Shape the Dumplings

Start boiling a pot of water while you shape the dough.
Cut the dough in half and roll it into cylinders. If doubling or tripling, cut accordingly.
Cut each cylinder into 10 equal pieces, then roll them into balls. Press a dent in the center of each ball.
Place the shaped dumplings on baking parchment to prevent sticking.

Step 3: Cook the Dumplings

Once boiling, gently place the shiratama dango in the pot while nudging them with chopsticks to avoid sticking.
Boil until they float, approximately 3 minutes.
Once floating, set a timer for 1 minute and prepare an ice-cold water bowl.

Step 4: Ice Bath & Serving

Turn off heat and use a mesh spoon to transfer cooked shiratama dango to the ice water bath; cool for 5-10 minutes.
Drain well before serving topped with dark brown sugar syrup (kuromitsu) and roasted soybean powder (kinako) as desired.

Enjoy your homemade Shiratama Dango! If you have any leftovers, freeze them on a baking tray before transferring them to a sealable freezer bag for up to one month. Thaw in the microwave or slowly in water when ready to enjoy again!

How to Serve Shiratama Dango (Rice Dumplings/Mochi Balls)

Shiratama Dango can be enjoyed in a variety of delightful ways. Their chewy texture and subtle sweetness make them a versatile addition to many desserts. Here are some serving suggestions to elevate your experience.

With Fresh Fruits

Mango Slices – The juicy sweetness of mango pairs perfectly with the chewy dumplings.
Strawberries – Fresh strawberries add a tart contrast that balances the sweetness of the dango.
Banana Chunks – Soft bananas complement the texture and provide extra creaminess.

Drizzled with Syrup

Dark Brown Sugar Syrup (Kuromitsu) – A traditional topping that adds rich flavor and sweetness.
Honey or Maple Syrup – For a different twist, these natural sweeteners enhance the dango’s taste.

Accompanied by Ice Cream

Vanilla Ice Cream – The creamy richness of vanilla ice cream makes for a delightful pairing.
Green Tea Ice Cream – This unique flavor offers a refreshing contrast to the sweet dumplings.

Topped with Powders

Roasted Soybean Powder (Kinako) – This nutty powder adds depth and flavor, perfect for those who enjoy complex tastes.
Matcha Powder – Sprinkle matcha for an earthy flavor and vibrant color that enhances presentation.

How to Perfect Shiratama Dango (Rice Dumplings/Mochi Balls)

To create the perfect Shiratama Dango, attention to detail is key. Here are some tips to help you achieve the best results.

Use Fresh Ingredients – Fresh glutinous rice flour yields better texture and flavor. Make sure your flour is within its shelf life.
Knead Thoroughly – Kneading helps activate the starches in the flour, resulting in a chewier texture. Aim for smooth dough resembling an earlobe.
Adjust Water Gradually – Adding water bit by bit ensures you achieve the right consistency without making the dough too wet or sticky.
Boil Properly – Ensure the water is at a rolling boil before adding the dumplings. This helps them cook evenly and float correctly.
Ice Bath for Texture – Cooling cooked dango in ice water stops further cooking, keeping them chewy instead of mushy.
Store Correctly – To maintain freshness, freeze leftovers properly and avoid thawing at room temperature.

Best Side Dishes for Shiratama Dango (Rice Dumplings/Mochi Balls)

Pairing Shiratama Dango with complementary side dishes can enhance your meal’s experience. Here are some great options to consider.

Miso Soup – A warm, savory soup that contrasts nicely with the sweetness of dango, providing balance in flavors.
Edamame Beans – These lightly salted beans offer a satisfying crunch and protein that complements soft dumplings.
Seaweed Salad – A refreshing salad with a hint of umami brings brightness and texture to your dessert spread.
Chilled Tofu Salad – Silky tofu drizzled with soy sauce or sesame dressing provides coolness and lightness alongside sweet dumplings.
Pickled Vegetables – The tangy flavor of pickles refreshes the palate between bites of sweet dango, enhancing overall enjoyment.
Grilled Vegetables – Smoky grilled veggies can add depth and heartiness that rounds out a meal featuring dango.
Fruit Salad – A mix of seasonal fruits adds freshness and vibrancy, balancing out the rich flavors of dessert dishes.

Common Mistakes to Avoid

When making Shiratama Dango, it’s easy to trip up on a few key steps. Avoiding these common mistakes can help you achieve the perfect chewy texture and delightful flavor.

Boldly measure your ingredients: Not measuring the glutinous rice flour correctly can lead to a dough that’s too sticky or too dry. Always use a kitchen scale for precision.
Boldly knead sufficiently: Failing to knead the dough until it reaches the right consistency can result in uneven texture. Aim for a smooth, pliable dough that resembles the feel of an earlobe.
Boldly control your cooking time: Overcooking or undercooking the dumplings can alter their texture. Watch them carefully and only cook until they float, then let them sit for the additional minute.
Boldly cool properly: Skipping the ice water bath can make your dumplings too soft or mushy. Cool them quickly after boiling to maintain their chewiness.
Boldly avoid overcrowding the pot: Cooking too many dumplings at once can lead to sticking. Work in batches if necessary, ensuring each piece has room to float freely.

Storage & Reheating Instructions

Refrigerator Storage

Store Shiratama Dango in an airtight container.
They can be kept in the refrigerator for up to 2 days.

Freezing Shiratama Dango (Rice Dumplings/Mochi Balls)

Place cooked dumplings spaced out on a tray lined with baking paper before freezing.
Once frozen, transfer them to a sealable freezer bag; they are best used within 1 month.

Reheating Shiratama Dango (Rice Dumplings/Mochi Balls)

Oven: Preheat to 350°F (175°C) and bake for about 5-10 minutes until warmed through.
Microwave: Heat in short intervals (40-50 seconds at 600W) until warmed, adding a little water to prevent drying out.
Stovetop: Steaming is ideal; place them over simmering water for about 5 minutes until heated through.

Frequently Asked Questions

Here are some common questions regarding Shiratama Dango (Rice Dumplings/Mochi Balls) along with their answers.

How do I make Shiratama Dango chewy?

The key is in kneading the dough well and cooking it just right. Follow the recipe closely for best results!

Can I customize my Shiratama Dango toppings?

Absolutely! Try various syrups like maple syrup or different types of powdered toppings such as matcha or coconut flakes.

How should I serve Shiratama Dango?

Serve them warm with dark brown sugar syrup and roasted soybean powder for an authentic experience. They are also delicious with fresh fruit!

Can I use other starches besides potato starch?

Yes! Tapioca starch is a great alternative if you cannot find potato starch. It will provide a similar chewy texture.

How long does it take to prepare Shiratama Dango?

The total time needed is approximately 15 minutes, with about 5 minutes of cook time and 10 minutes of preparation.

Final Thoughts

Shiratama Dango (Rice Dumplings/Mochi Balls) are not only delightful but also versatile, making them perfect for various occasions. You can serve them as a sweet treat on their own or combine them with fruits and syrups for an extra burst of flavor. Feel free to customize toppings according to your taste preferences!

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