Shiratama Dango (Japanese Rice Dumplings)
Shiratama Dango is a traditional Japanese rice dumpling known for its smooth, soft, and chewy texture. It is often enjoyed with sweet toppings and is a staple ingredient in various sweets, as its mild flavor doesn't overpower other ingredients.
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Servings: 2
Ingredients
- 3.7 oz shiratamako (白玉粉)
- ⅖ cup water
Toppings:
- 3 Tbsp anko (sweet red bean paste) (You can prepare it from scratch by following the instructions in the linked article.)
- 1 Tbsp kinako (roasted soybean flour)
- ½ Tbsp kuromitsu (brown sugar syrup)
Instructions
- 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.
- 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.
- 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.
- 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.
- Drain the rice dumplings in a colander and serve them in bowls, topped with anko, kinako, or kuromitsu to taste.
Notes
- 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.
Nutrition
Calories: 264kcal
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