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.
Ingredients
Scale
Ingredients
- 50 g glutinous rice flour (Shiratamako)
- 50 g water
Instructions
- 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.
- Place Shiratamako: In a mixing bowl, add 50 g of glutinous rice flour.
- 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.
- Knead Dough: Knead the mixture until it forms a soft dough with the consistency of a soft earlobe—pliable but not sticky.
- Divide Dough: Portion the dough into 16-20 equal pieces, rolling each into a smooth ball approximately 2 cm in diameter.
- Drop into Boiling Water: Gently drop the dango balls into the boiling water, ensuring not to overcrowd the pot.
- Cook Dango: Boil the dumplings for 1-2 minutes until they float to the surface, signaling they are cooked through.
- 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.
- Drain Dango: Once cooled, drain the dango thoroughly to remove excess water.
- 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
