Description
Shiratama dango are soft, pillowy rice dumplings made from glutinous rice flour, typically served with sweet toppings like kuromitsu and kinako for a delightful treat.
Ingredients
Scale
- 100 g glutinous rice flour (shiratamako) or 90 g mochiko + 10 g potato starch
- 90 ml water (approx.; adjust as needed)
- Dark brown sugar syrup (kuromitsu) for serving (to taste)
- Roasted soybean powder (kinako) for serving (to taste)
Instructions
- Measure your flour base. If using shiratamako, use 100 g. If using mochiko, mix 90 g mochiko with 10 g potato starch in a bowl.
- Add half the water (≈45 ml) to the flour in a mixing bowl, stirring gently to combine.
- Gradually add the remaining water until a smooth dough forms.
- Knead the dough lightly for 1–2 minutes until smooth and cohesive.
- Divide the dough into equal pieces (e.g., 12 pieces) and roll each piece into small balls, slightly flattening them.
- Bring a pot of water to a rolling boil, then gently drop the dumplings in, stirring to prevent sticking.
- Boil until the dumplings float, then continue cooking for another 2–3 minutes.
- Prepare an ice bath to stop cooking and preserve texture. Transfer cooked dango using a slotted spoon.
- Drain and serve drizzled with kuromitsu and dusted with kinako.
Notes
Best eaten same day. Store in an airtight container for up to 2–3 days in the fridge. Freeze cooked dango for up to 1 month, reheating in boiling water or microwaving with moisture.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Dessert
- Method: Boiling
- Cuisine: Japanese
Nutrition
- Serving Size: 6 dango
- Calories: 270
- Sugar: 0g
- Sodium: 5mg
- Fat: 2.5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 0.6g
- Protein: 6g
- Cholesterol: 0mg