Description
Shiratama Dango, or Rice Dumplings, are delightful Japanese treats that offer a unique chewy texture and subtle sweetness. These versatile mochi balls can be enjoyed in various ways: drizzled with rich dark brown sugar syrup, paired with fresh fruits, or topped with savory roasted soybean powder. Perfect for gatherings or as a sweet indulgence at home, Shiratama Dango is an easy recipe that anyone can master. With simple ingredients and straightforward steps, you can create these delicious dumplings that 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 (katakuriko)
- 80 ml water (approx)
Instructions
- In a mixing bowl, whisk together the shiratamako and half of the water.
- In another bowl, combine mochiko and potato starch, then add the remaining water gradually.
- Mix both bowls until smooth dough forms; knead until earlobe-like in texture.
- Shape dough into cylinders and cut into equal pieces; roll each piece into balls.
- Boil water in a pot and cook dumplings until they float (about 3 minutes), then cool in an ice bath for 5-10 minutes.
- Serve topped with dark brown sugar syrup and roasted soybean powder.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Boiling
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 30
- Sugar: 0.5g
- Sodium: 1mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0g
- Protein: 0.5g
- Cholesterol: 0mg