Shiratama Dango (Rice Dumplings/Mochi Balls)
Discover the joy of making Shiratama Dango (Rice Dumplings/Mochi Balls) at home! These delightful chewy dumplings are made from glutinous rice flour and can be enjoyed in countless ways, whether topped with rich dark brown sugar syrup or paired with fresh fruits. Their unique texture offers a fun twist to any dessert table, and they are perfect for sharing on special occasions or casual gatherings. This easy recipe will guide you through the simple steps to create these versatile treats that are bound to impress family and friends alike.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: About 10 servings 1x
- Category: Dessert
- Method: Boiling
- Cuisine: Japanese
Ingredients
Scale
- 100 g glutinous rice flour (shiratamako)
- 90 ml water (approx)
- 90 g glutinous rice flour (mochiko)
- 10 g potato starch (or tapioca starch)
- 80 ml water (approx)
- dark brown sugar syrup (kuromitsu)
- roasted soybean powder (kinako)
Instructions
- In a mixing bowl, combine the shiratamako with half of the measured water. If using mochiko, add it along with potato starch and the remaining water.
- Mix until a smooth dough forms; knead as needed.
- Divide dough into cylinders and cut into equal pieces. Roll each piece into balls and press gently.
- Boil water in a pot and carefully add the dumplings; cook until they float, about 3 minutes.
- Transfer cooked dumplings to ice-cold water for a few minutes before serving.
- Serve topped with kuromitsu and kinako, or your favorite toppings.
Nutrition
- Serving Size: 1 serving
- Calories: 40
- Sugar: 2g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 0mg