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.
Ingredients
Scale
- 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
Instructions
- 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.
- Shape the dough into cylinders and cut into small pieces. Roll each piece into a ball, pressing a dent in the center.
- Boil water in a pot; gently place dumplings in the water using chopsticks to prevent sticking. Boil until they float (about 3 minutes).
- 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