Shiratama Dango (Rice Dumplings/Mochi Balls)

Shiratama Dango (Rice Dumplings/Mochi Balls) are delightful little treats that capture the essence of Japanese desserts. Their chewy texture and ability to pair well with various toppings make them a favorite for many occasions, from tea parties to family gatherings. Enjoy them simply drizzled with syrup or topped with fruits and ice cream for a sweet treat that’s sure to impress.

Why You’ll Love This Recipe

• Easy to Make: With just a few ingredients, you can whip up these delicious dumplings in no time.
• Versatile Toppings: Shiratama Dango pairs beautifully with dark brown sugar syrup, fruits, or even ice cream.
• Chewy Texture: The unique texture of these mochi balls is both satisfying and fun to eat.
• Perfect for Sharing: These treats are great for parties or family gatherings, inviting everyone to enjoy together.
• Customizable: Feel free to experiment with different toppings or flavors to make each batch unique.

Tools and Preparation

Before diving into the recipe, gather your tools. Having everything ready will help streamline the process.

Essential Tools and Equipment

• Mixing bowl
• Spatula
• Pot
• Mesh spoon
• Baking parchment

Importance of Each Tool

• Mixing bowl: A sturdy bowl makes it easy to combine all your ingredients without spills.
• Spatula: Ideal for mixing dough smoothly and ensuring all ingredients are well incorporated.
• Pot: Choose a pot large enough to boil water and cook the dumplings evenly.
• Mesh spoon: This tool allows you to remove the dumplings from boiling water without losing them in the pot.

Ingredients

For making Shiratama Dango, you’ll need these simple yet essential ingredients:

For the Dough

• 100 g glutinous rice flour (shiratamako)
• 90 ml water (approx)
• 90 g glutinous rice flour (mochiko)
• 10 g potato starch (katakuriko) (or tapioca starch)
• 80 ml water (approx)

For Serving

• Dark brown sugar syrup (kuromitsu)
• Roasted soybean powder (kinako)

How to Make Shiratama Dango (Rice Dumplings/Mochi Balls)

Step 1: Prepare the Dough

1. Measure 100 g glutinous rice flour (shiratamako) into a mixing bowl and whisk it quickly.
2. Measure 90 ml water into a jug, pouring half into the bowl with flour. If using mochiko, combine 90 g of it with 10 g of potato starch in the bowl instead, using 80 ml of water.
3. Mix with a spatula, adding the rest of the water gradually until a dough forms. Knead until smooth, resembling the texture of an earlobe.

Step 2: Shape the Dumplings

1. Start boiling a pot of water while you shape your dumplings.
2. Cut your dough in half; roll each half into cylinders. For larger batches, divide into quarters or sixths.
3. Cut each cylinder into 10 equal pieces, rolling them into balls while pressing a dent in the center.

Step 3: Cook the Dumplings

1. Once your water is boiling, gently place the shiratama dango in and use chopsticks to prevent sticking.
2. Boil until they float (approximately 3 minutes).
3. Set a timer for 1 minute once they float; prepare a bowl of ice-cold water.

Step 4: Cool and Serve

1. Turn off the heat and transfer cooked dumplings using a mesh spoon to cool in ice water for about 5-10 minutes.
2. Drain and serve topped with dark brown sugar syrup (kuromitsu) and roasted soybean powder (kinako) as desired.

Enjoy your homemade Shiratama Dango! If you have leftovers, freeze them on a tray lined with baking paper for an hour before transferring them to a sealable freezer bag—perfect for future treats!

How to Serve Shiratama Dango (Rice Dumplings/Mochi Balls)

Shiratama Dango is a versatile treat that can be enjoyed in various delightful ways. Whether you prefer it simple or adorned with toppings, these chewy rice dumplings add a unique touch to any dessert table.

With Fresh Fruits

• Mixed Berries – Serve Shiratama Dango with a medley of strawberries, blueberries, and raspberries for a refreshing combination.
• Sliced Mango – The sweetness of ripe mango complements the chewy texture of the dumplings beautifully.
• Kiwi Slices – Add some tropical flair with sliced kiwi for a tangy contrast.

With Ice Cream

• Vanilla Ice Cream – Pair with creamy vanilla ice cream for a classic dessert experience.
• Matcha Ice Cream – For a Japanese twist, serve alongside matcha-flavored ice cream, enhancing the flavor profile.
• Coconut Ice Cream – The rich coconut flavor pairs well with the subtle sweetness of Shiratama Dango.

Drizzled with Syrups

• Dark Brown Sugar Syrup (Kuromitsu) – A must-try! This syrup adds depth and sweetness to each bite.
• Honey or Maple Syrup – For a lighter option, drizzle with honey or maple syrup for natural sweetness.

How to Perfect Shiratama Dango (Rice Dumplings/Mochi Balls)

Achieving the perfect Shiratama Dango requires attention to detail. Here are some tips to ensure your mochi balls turn out just right.

• Bold Flour Selection – Use high-quality glutinous rice flour for the right texture. Shiratamako gives a more traditional feel compared to mochiko.
• Bold Water Measurement – Be cautious with water; adding it gradually helps achieve the perfect dough consistency.
• Bold Cooking Time – Boil until they float, which indicates they are cooked. Overcooking can make them too soft.
• Bold Cooling Method – Placing cooked dango in ice water immediately stops the cooking process and helps retain their chewy texture.

Best Side Dishes for Shiratama Dango (Rice Dumplings/Mochi Balls)

Complement your Shiratama Dango with side dishes that enhance your meal’s overall experience. These suggestions pair beautifully and add variety.

1. Bold Edamame – Lightly salted edamame provides a savory contrast to the sweet dumplings.
2. Bold Miso Soup – A warm bowl of miso soup offers comforting flavors that balance out the meal.
3. Bold Seaweed Salad – This dish adds freshness and provides a contrasting texture alongside the mochi balls.
4. Bold Grilled Vegetables – Charred seasonal vegetables bring out smoky flavors that work well with sweet treats.
5. Bold Tempura Vegetables – Lightly battered and fried seasonal vegetables add crunch to your plate.
6. Bold Green Tea – A cup of freshly brewed green tea cleanses the palate and enhances the overall dining experience.
7. Bold Sweet Potato Chips – Crunchy, sweet chips offer an enjoyable contrast in both texture and flavor.
8. Bold Tofu Salad – A light salad featuring fresh tofu can be refreshing between bites of dango.

Common Mistakes to Avoid

Making Shiratama Dango (Rice Dumplings/Mochi Balls) can be a fun experience, but there are some common mistakes you should watch out for.

• Using the wrong flour: Ensure you’re using glutinous rice flour like shiratamako or mochiko. Regular rice flour won’t give the right texture.
• Adding too much water: Adding too much water can make the dough too sticky. Always add water gradually until you achieve a smooth dough.
• Not kneading enough: Kneading helps develop the right chewy texture. Make sure to knead until the dough feels smooth and elastic.
• Overcooking the dumplings: Boil them only until they float, typically about 3 minutes. Overcooking can make them tough.
• Skipping the ice bath: Cooling the dumplings in ice water after boiling is crucial for setting their texture and preventing stickiness.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 2 days.
• Keep separated with parchment paper to avoid sticking.

Freezing Shiratama Dango (Rice Dumplings/Mochi Balls)

• Freeze for up to 1 month.
• Place on a lined tray spaced apart for 1 hour before transferring to a sealable freezer bag.

Reheating Shiratama Dango (Rice Dumplings/Mochi Balls)

• Oven: Preheat to 350°F (175°C) and heat for 5-10 minutes until warm.
• Microwave: Heat for 40-50 seconds at 600W, checking for doneness.
• Stovetop: Steam over boiling water for about 5 minutes until heated through.

Frequently Asked Questions

Here are some common queries about making Shiratama Dango (Rice Dumplings/Mochi Balls).

How long does it take to make Shiratama Dango?

The total time is about 15 minutes, with just 5 minutes of cooking.

Can I customize my Shiratama Dango toppings?

Absolutely! Try different toppings like fresh fruits, sweet syrups, or even ice cream for variety.

What is the best way to store leftovers?

Store them in an airtight container in the refrigerator for up to two days or freeze them for longer storage.

Can I use other types of starch instead of potato starch?

Yes, tapioca starch is a great alternative and will yield similar results in texture.

Final Thoughts

Shiratama Dango (Rice Dumplings/Mochi Balls) are delightful little treats that offer a unique chewy texture. They’re versatile and can be paired with various toppings, from sweet syrups to fresh fruits. Don’t hesitate to try this recipe and customize it to your liking!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Shiratama Dango (Rice Dumplings/Mochi Balls)

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• Author: Vanessa
• Total Time: 20 minutes
• Yield: Serves approximately 4 people (12 dumplings) 1x

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Description

Shiratama Dango (Rice Dumplings/Mochi Balls) are a delightful treat that embodies the essence of Japanese desserts. These chewy dumplings offer a unique texture and can be enjoyed in various ways, making them perfect for any occasion—be it a tea party or a family gathering. They are incredibly versatile, allowing you to pair them with sweet toppings like dark brown sugar syrup, fresh fruits, or creamy ice cream. With just a few simple ingredients and straightforward steps, homemade Shiratama Dango can be prepared in no time, satisfying your sweet cravings while impressing your guests with their authentic charm.

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Ingredients

Scale 1x2x3x

• 100 g glutinous rice flour (shiratamako)
• 90 ml water (approx)
• 90 g glutinous rice flour (mochiko)
• 10 g potato starch (katakuriko) or tapioca starch
• 80 ml water (approx)
• Dark brown sugar syrup (kuromitsu) for serving
• Roasted soybean powder (kinako) for serving

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Instructions

1. In a mixing bowl, combine 100 g glutinous rice flour and whisk. Gradually add 90 ml water until a dough forms. For mochiko, mix with potato starch and use 80 ml water.
2. Shape the dough into cylinders and cut into small pieces. Roll each piece into a ball, pressing a dent in the center.
3. Boil water in a pot; gently place dumplings in the water using chopsticks to prevent sticking. Boil until they float (about 3 minutes).
4. Transfer cooked dumplings to ice-cold water for cooling before serving with syrup and soybean powder.

• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Category: Dessert
• Method: Boiling
• Cuisine: Japanese

Nutrition

• Serving Size: 3 dumplings (60g)
• Calories: 120
• Sugar: 8g
• Sodium: 5mg
• Fat: 0g
• Saturated Fat: 0g
• Unsaturated Fat: 0g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 0g
• Protein: 2g
• Cholesterol: 0mg