Shiratama Dango Recipe

Introduction

Shiratama Dango are soft, chewy Japanese rice flour dumplings that are simple to make and wonderfully versatile. They are often enjoyed with sweet toppings like red bean paste or syrup, making them a delightful treat for any time of day.

Ingredients

• 50 g glutinous rice flour (Shiratamako)
• 50 g water

Instructions

1. Step 1: Start boiling water in a large pot and prepare a bowl of ice water nearby.
2. Step 2: Place the shiratamako in a mixing bowl.
3. Step 3: Gradually add water to the flour while mixing with your hands. Begin with about three-quarters of the water and add more as needed.
4. Step 4: Knead the dough until it comes together and feels like a soft earlobe—pliable but not sticky.
5. Step 5: Divide the dough into 16 to 20 equal pieces and roll each piece into a smooth ball about 2cm in diameter.
6. Step 6: Gently drop the balls into the boiling water, taking care not to overcrowd the pot.
7. Step 7: Cook the dango until they float to the surface, about 1 to 2 minutes.
8. Step 8: Scoop out the floating dango and immediately transfer them to the bowl of ice water to cool.
9. Step 9: Once cooled, drain the dango well.
10. Step 10: Serve with your favorite toppings such as anko (sweet red bean paste), kinako (roasted soybean flour), or kuromitsu (black sugar syrup).

Tips & Variations

• If the dough feels too sticky, dust your hands with a little more shiratamako while kneading and shaping.
• Try adding matcha powder to the dough for a green tea flavored dango variation.
• For a fun twist, serve with fresh fruit or drizzle with sweetened condensed milk.

Storage

Shiratama dango are best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, you can briefly microwave them or warm in hot water until soft again. Avoid freezing as the texture may become tough.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular rice flour instead of shiratamako?

Regular rice flour does not have the same sticky, chewy texture needed for dango. Glutinous rice flour (Shiratamako) is essential for the right consistency.

What should I do if the dough is too dry or crumbly?

Add water a little at a time while kneading until the dough comes together smoothly and feels soft but not sticky.

Shiratama Dango Recipe

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★★★★★

4.9 from 73 reviews

• Author: Isabella
• Total Time: 15 minutes
• Yield: 16–20 pieces 1x
• Diet: Gluten Free

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Description

Shiratama Dango is a classic Japanese sweet dumpling made from glutinous rice flour, known for its soft and chewy texture. These small, delicate rice flour balls are boiled until they float, then cooled in ice water to achieve the perfect consistency. Enjoy them topped with traditional Japanese sweet toppings like anko, kinako, or kuromitsu for a delightful dessert.

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Ingredients

Scale 1x2x3x

Ingredients

• 50 g glutinous rice flour (Shiratamako)
• 50 g water

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Instructions

1. Start to Boil: Bring a large pot of water to a boil while preparing a separate bowl of ice water for cooling the dango later.
2. Place Shiratamako: In a mixing bowl, add 50 g of glutinous rice flour.
3. Add and Mix Water: Gradually pour about 3/4 of the 50 g water into the flour while mixing with your hands. Add more water as needed.
4. Knead Dough: Knead the mixture until it forms a soft dough with the consistency of a soft earlobe—pliable but not sticky.
5. Divide Dough: Portion the dough into 16-20 equal pieces, rolling each into a smooth ball approximately 2 cm in diameter.
6. Drop into Boiling Water: Gently drop the dango balls into the boiling water, ensuring not to overcrowd the pot.
7. Cook Dango: Boil the dumplings for 1-2 minutes until they float to the surface, signaling they are cooked through.
8. Scoop and Cool: Using a slotted spoon, remove the floating dango and transfer them immediately into the bowl of ice water to cool and firm up.
9. Drain Dango: Once cooled, drain the dango thoroughly to remove excess water.
10. Serve: Serve the shiratama dango with your choice of toppings such as anko (sweet red bean paste), kinako (roasted soybean flour), or kuromitsu (black sugar syrup) for a delicious traditional dessert.

Notes

• Ensure the dough is soft but not sticky; adjust water quantity if necessary to get the right texture.
• Do not overcrowd the boiling water to prevent the dango from sticking together.
• Cooling the dumplings in ice water helps them maintain their chewy texture.
• Shiratama dango are best enjoyed fresh but can be refrigerated for up to a day.
• Toppings can be customized to suit your taste preferences.

• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Category: Dessert
• Method: Boiling
• Cuisine: Japanese

Keywords: Shiratama Dango, Japanese dessert, glutinous rice flour dumplings, sweet dumplings, chewy Japanese sweets