Shiratama Dango (Japanese Rice Dumplings)

Shiratama Dango is a Japanese rice dumpling made by combining shiratamako, a type of rice flour, with water, then kneading the mixture into small balls before boiling. "Shiratama" means white balls, and "Dango" refers to Japanese rice dumplings. It has a soft, stretchy, and sticky texture, but since it has little flavor on its own, it is typically served with anko (sweet red bean paste), kinako (roasted soybean flour), or kuromitsu (brown sugar syrup), which are sweet or flavorful toppings.

In addition to shiratamako, other types of rice flour, such as joshinko, mochiko, and dangoko, can be used to make dango (Japanese rice dumplings). However, when making shiratama dango, only shiratamako should be used. Dango made with other types of rice flour is not considered 'shiratama' dango. Using alternative types of rice flour results in a different texture, so be sure not to confuse the ingredients.

Since shiratama dango is known for its delightful texture, it is also commonly used as a topping in various sweets in Japan, including:

• Anmitsu (a sweet that includes anko (sweet red bean paste), agar jelly, and fruits)
• Mitsumame (a sweet made with sweet boiled beans, agar jelly, and fruits)
• Zenzai (sweet red bean soup)
• Ice cream

All of these are popular sweets that incorporate shiratama dango. In addition to these, it also pairs well with pudding and chocolate. After trying this recipe, you might find it interesting to experiment with shiratama dango in local sweets from your area.

Shiratama dango is less likely to become hard compared to other types of dango, but its texture still deteriorates over time. While you can restore its original texture by reheating it in a microwave, it won't be suitable if you want to enjoy it cold. Therefore, in Japan, the following two methods are sometimes used to maintain the texture over time.

One method is to add sugar during the kneading process. Knead the dough by incorporating sugar equal to 20% of the weight of the shiratamako.

Another method is to use silken tofu instead of water. Add 10% more silken tofu in place of water.

Both sugar and silken tofu have high water retention properties, slowing down the degradation of starch. This ensures that the dango remains smooth, soft, and sticky in texture even as time passes.

However, using either method will affect the flavor of the dango. Therefore, it is generally recommended to consume it on the same day it is made without employing these methods, unless there is a specific reason not to.

Ingredients

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Instructions

🕒 Total: 30 mins mins

Step 1
Put shiratamako in a bowl and knead it while gradually adding water. If the dough doesn't come together, add a small amount of water (about ½ Tbsp) and continue adjusting until the dough forms properly.

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Step 2
Once the dough reaches a soft, earlobe-like consistency through kneading, shape it into small balls, about 0.58 oz (16.5g) each, by rolling the dough between your palms. Then, make a small indentation in the center of each dough ball with your finger.

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Step 3
Fill a pot with plenty of water and bring it to a boil. Once boiling, add the dough balls and cook them over medium heat for about 4 minutes, until they rise to the surface. After all the dough balls have floated, continue cooking for a few more minutes.

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Step 4
Fill a bowl with ice water or cold water. Transfer the cooked dough balls to the bowl and let them cool for about 5 minutes.

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Step 5
Drain the rice dumplings in a colander and serve them in bowls, topped with anko, kinako, or kuromitsu to taste.

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To store

You can store it in the refrigerator for up to 2 days. However, it is recommended to enjoy it on the same day it is made, as its texture will deteriorate over time. There are also methods to prevent changes in texture, although they may affect the flavor.