Description
Shiratama Dango are traditional Japanese chewy rice dumplings made from glutinous rice flour. These soft mochi balls are lightly boiled and served chilled with sweet kuromitsu syrup and nutty roasted soybean powder, making a delightful and authentic Japanese dessert perfect for any occasion.
Ingredients
Scale
For Shiratama Dango
- 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)
Instructions
- Prepare Shiratamako Dough: In a mixing bowl, combine 100 g glutinous rice flour (shiratamako) and whisk briefly to remove lumps. Gradually add approximately 90 ml of water while mixing, until a smooth, pliable dough forms that is soft but not sticky.
- Prepare Mochiko Dough: In a separate bowl, mix 90 g glutinous rice flour (mochiko) with 10 g potato starch (katakuriko) or tapioca starch. Gradually add approximately 80 ml water and stir until a smooth dough forms.
- Shape the Dumplings: For each dough, shape it into a cylinder and cut into small, evenly sized pieces. Roll each piece into a smooth ball, approximately 2–3 cm in diameter, then press a slight dent in the center of each ball to help them cook evenly.
- Boil the Dumplings: Bring a large pot of water to a boil. Using chopsticks or a slotted spoon, gently place the dumplings into the boiling water to prevent sticking. Boil the dumplings until they float to the surface, which usually takes about 3 minutes, indicating they are cooked through.
- Cool the Dumplings: Using a slotted spoon, transfer the cooked dumplings immediately into a bowl of ice-cold water. This stops the cooking process and gives the dumplings their characteristic chewy texture.
- Serve: Drain the dumplings from the cold water and serve chilled. Drizzle generously with dark brown sugar syrup (kuromitsu) and sprinkle with roasted soybean powder (kinako) for a traditional and flavorful finish.
Notes
- Adjust water quantities slightly as needed to achieve the right dough consistency; it should be soft but manageable without being sticky.
- You can use either shiratamako or mochiko dough, or combine both to experience subtle texture differences.
- Serving dumplings cold enhances their chewy texture and complements the sweet syrup and nutty powder.
- Kuromitsu syrup can be homemade by dissolving dark brown sugar in water and simmering until thickened, or purchased pre-made.
- To store leftovers, keep dumplings refrigerated in water for up to 2 days; reheat by boiling briefly before serving.
