Description
Learn how to make Shiratama Dango, an irresistible chewy Japanese sweet. This easy recipe delivers perfect chewy mochi balls for a delightful dessert experience.
Ingredients
Scale
- 1 cup Shiratama-ko (glutinous rice flour)
- 1/4 cup water, plus more if needed
- 1 tablespoon sugar (optional, for sweetness)
- Cornstarch or potato starch, for dusting
Instructions
- In a bowl, combine Shiratama-ko and sugar (if using).
- Gradually add water, mixing until a smooth, firm dough forms. If the dough is too dry, add a little more water, a teaspoon at a time.
- Roll the dough into small, bite-sized balls. Ensure they are smooth and even for consistent cooking.
- Bring a pot of water to a boil.
- Gently drop the Shiratama Dango balls into the boiling water.
- Cook until the balls float to the surface, then continue boiling for another 1-2 minutes to ensure they are cooked through and have that perfect chewy texture.
- Remove the cooked Shiratama Dango with a slotted spoon and immediately transfer them to an ice bath to stop the cooking process and enhance their chewiness.
- Drain the cooled Shiratama Dango and toss them lightly in cornstarch or potato starch to prevent sticking.
- Serve your irresistible Shiratama Dango immediately.
Notes
- The chewiness of Shiratama Dango is directly related to the quality of glutinous rice flour used.
- Adjust the amount of water to achieve the desired dough consistency for your Shiratama Dango.
- Shiratama Dango can be served with various toppings like sweet bean paste, kinako (roasted soybean flour), or drizzled with syrup.
- For a sweeter Shiratama Dango, you can add more sugar to the dough or serve with a sweet sauce.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Boiling
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving (approx. 5-6 balls)
- Calories: 150
- Sugar: 5g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg