Shiratama Dango (Rice Dumplings/Mochi Balls) are delightful chewy treats that bring a unique texture and flavor to desserts. These mochi balls are versatile and can be paired with fruits, ice cream, or drizzled with sweet syrup. Perfect for any occasion, they stand out with their soft consistency and ability to absorb flavors, making them a favorite in Japanese cuisine.

Why You’ll Love This Recipe

• Easy to Make – With simple ingredients and straightforward steps, anyone can whip up these delicious dumplings at home.
• Versatile Serving Options – Enjoy them in various ways—served with fresh fruit, ice cream, or covered in sweet syrup.
• Unique Texture – The chewy consistency of Shiratama Dango adds an exciting twist to desserts.
• Healthy Ingredients – Made with glutinous rice flour and natural sweeteners, these dumplings are a healthier dessert option.
• Fun for All Ages – Making these mochi balls can be a fun activity for families or gatherings.

Tools and Preparation

To make Shiratama Dango successfully, having the right tools is essential. Gather your kitchen equipment before starting to ensure a smooth cooking process.

Essential Tools and Equipment

• Mixing bowl
• Spatula
• Pot for boiling water
• Mesh spoon
• Baking parchment paper

Importance of Each Tool

• Mixing bowl – Essential for combining ingredients and kneading the dough effectively.
• Spatula – Perfect for mixing the dough without damaging its texture.
• Pot for boiling water – Necessary to cook the dumplings thoroughly until they float.
• Mesh spoon – Helps in transferring the cooked dumplings without breaking them.

this recipe

Ingredients

To create these delightful Shiratama Dango (Rice Dumplings/Mochi Balls), you’ll need the following ingredients:

For the Dough

• 100 g glutinous rice flour (shiratamako)
• 90 ml water (approx)
  (If using mochiko:)
• 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 bowl and whisk it quickly.
2. Measure 90 ml water into a jug and pour half of it into the bowl.
3. If you’re using mochiko instead, add 90 g glutinous rice flour (mochiko) and 10 g potato starch (katakuriko) to a separate bowl, then whisk together. Measure out 80 ml of water and pour half into this bowl as well.
4. Mix with a spatula and gradually add the remaining water until a dough forms. You may not need all of the water.

Step 2: Knead the Dough

1. Knead between each addition of water until you achieve smooth dough that feels like an earlobe.
2. Note: You do not need to use all of the water; adjust based on texture.

Step 3: Shape the Dumplings

1. Start boiling a pot of water.
2. While waiting, cut the dough in half and roll it into cylinders.
3. If doubling or tripling the recipe, cut each cylinder into quarters or sixths respectively.
4. Cut each cylinder into 10 equal pieces, roll them into balls, then press down in the center to create a dent.
5. Place on baking parchment to prevent sticking.

Step 4: Boil the Dumplings

1. Once your pot of water is boiling, gently drop in the shiratama dango.
2. Use chopsticks to nudge them so they don’t stick to the bottom of the pot.
3. Boil until they float, which should take about 3 minutes.

Step 5: Cool and Serve

1. When they float, set a timer for one minute while preparing a bowl of ice cold water.
2. Turn off heat and use a mesh spoon to transfer cooked shiratama dango into cold water; let cool for 5-10 minutes.
3. Drain excess water before serving topped with dark brown sugar syrup (kuromitsu) and roasted soybean powder (kinako). Enjoy!

Step 6: Storing Leftovers

1. If you have leftovers, spread them out on a tray lined with baking paper and freeze for one hour.
2. After one hour, transfer them to a sealable freezer bag; consume within one month.
3. To thaw, use a microwave (40-50 seconds at 600W) or let sit in a bowl of water slowly.

Enjoy making these delightful Shiratama Dango that bring joy to any dessert table!

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

Shiratama Dango can be enjoyed in various delightful ways, making them a versatile treat for any occasion. Whether you prefer them sweet, savory, or as part of a dessert spread, here are some delicious serving ideas.

With Fresh Fruits

• Fruity Medley: Serve shiratama dango with seasonal fruits like strawberries, mangoes, or kiwi for a refreshing twist.
• Fruit Salad: Mix the mochi balls into a colorful fruit salad for added texture and taste.

Drenched in Syrup

• Sweet Syrup Drizzle: Drizzle dark brown sugar syrup (kuromitsu) over the dango for a rich flavor.
• Honey or Maple Syrup: For a lighter option, drizzle honey or maple syrup to enhance the sweetness.

Accompanied by Ice Cream

• Ice Cream Delight: Pair shiratama dango with your favorite ice cream flavor for a creamy contrast. Try it with matcha or vanilla.
• Sundae Style: Create an ice cream sundae by layering shiratama dango with whipped cream and toppings.

As Part of a Dessert Platter

• Dessert Sharing Board: Include shiratama dango on a dessert platter alongside other Japanese sweets like daifuku and dorayaki.
• Wagashi Experience: Offer them as part of a traditional wagashi experience with tea for an authentic touch.

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

To master the art of making shiratama dango, consider these helpful tips that ensure perfect texture and flavor every time.

• Bold consistency check: Ensure the dough is smooth and not too sticky; adjust water gradually until you achieve the right texture.
• Bold knead well: Kneading is crucial; work the dough until it resembles the texture of an earlobe for optimal chewiness.
• Bold boil carefully: Gently place the dumplings into boiling water to prevent them from breaking apart. Nudge them to keep them from sticking.
• Bold cooling method: Cool cooked dango in ice water to stop cooking and maintain their chewy consistency.
• Bold storage tips: If storing leftovers, space them out on parchment paper before freezing to avoid sticking together.

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

Pairing side dishes with shiratama dango can enhance your dining experience. Here are some tasty options to consider.

1. Bold Edamame: Steamed edamame adds a nice crunchy contrast and is rich in protein.
2. Bold Miso Soup: A warm bowl of miso soup complements the sweetness of shiratama dango perfectly.
3. Bold Vegetable Tempura: Lightly battered and fried vegetables provide a crispy texture that balances the chewy dumplings.
4. Bold Seaweed Salad: A refreshing seaweed salad adds brightness and umami flavors alongside your sweet treat.
5. Bold Pickled Vegetables: Tangy pickles offer a delightful contrast to the sweetness of shiratama dango.
6. Bold Matcha Tea: Sip on traditional matcha tea while enjoying your mochi balls for an authentic Japanese experience.

Common Mistakes to Avoid

Making Shiratama Dango can be a delightful experience, but there are common pitfalls to watch out for.

• Incorrect Water Measurement: Using too much or too little water can affect the dough’s texture. Always add water gradually until you achieve a smooth, earlobe-like consistency.
• Overcooking the Dumplings: Boiling the dumplings for too long can make them tough. Keep an eye on them and remove them as soon as they float, which typically takes about 3 minutes.
• Not Kneading Enough: Insufficient kneading can lead to a gritty texture. Ensure you knead the dough well until it’s smooth and pliable.
• Skipping Ice Bath: Not cooling the cooked dumplings in ice water can cause them to become too soft and lose their chewy texture. Always prepare an ice bath for proper cooling.
• Improper Storage: Storing shiratama dango without spacing can lead to sticking. Make sure to freeze them spaced out on a tray before transferring them to a bag.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container.
• Keep in the refrigerator for up to 3 days.

Freezing Shiratama Dango (Rice Dumplings/Mochi Balls)

• Lay the dumplings spaced out on a baking tray lined with parchment paper.
• Freeze for 1 hour before transferring to a sealable freezer bag. They can be stored for up to 1 month.

Reheating Shiratama Dango (Rice Dumplings/Mochi Balls)

• Oven: Preheat your oven to 350°F (175°C) and warm the dumplings on a baking sheet for about 10 minutes.
• Microwave: Heat in short bursts of 20-30 seconds until warm, ensuring not to overheat.
• Stovetop: Steam over boiling water for about 5 minutes until heated through.

Frequently Asked Questions

Here are some common questions about Shiratama Dango that might help you perfect your recipe.

What is Shiratama Dango (Rice Dumplings/Mochi Balls)?

Shiratama Dango are small, chewy rice dumplings made from glutinous rice flour, often enjoyed with sweet toppings like syrup or kinako.

How do I make Shiratama Dango gluten-free?

To ensure gluten-free Shiratama Dango, use certified gluten-free glutinous rice flour and potato starch or tapioca starch instead of regular flour.

Can I customize my Shiratama Dango?

Absolutely! You can mix flavors into the dough such as matcha powder or serve with different toppings like fruits or sweet sauces.

How long do these dumplings last?

When stored properly in the refrigerator, they last up to 3 days; if frozen, they can be kept for about a month.

Final Thoughts

Shiratama Dango is not just a simple treat; it’s versatile and easy to make! You can enjoy these delightful mochi balls in many ways—whether drizzled with syrup, paired with fruits, or served alongside ice cream. Feel free to experiment with various toppings or flavors to find your perfect combination!

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Shiratama Dango (Rice Dumplings/Mochi Balls)

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• Author: Adeline
• Total Time: 25 minutes
• Yield: Approximately 10 servings 1x

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Description

Experience the delight of Shiratama Dango (Rice Dumplings/Mochi Balls) with this easy recipe! Try it today and enjoy a delicious Japanese treat!

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Ingredients

Scale 1x2x3x

• 100 g glutinous rice flour (shiratamako) or 90 g mochiko + 10 g potato starch
• 90 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 glutinous rice flour with half of the water. If using mochiko, mix it with potato starch in a separate bowl and add water.
2. Stir until a smooth dough forms; knead until it feels like an earlobe.
3. Shape the dough into small balls and press down in the center.
4. Boil water in a pot and gently drop in the dumplings. Boil until they float (about 3 minutes).
5. Transfer cooked dango to an ice bath for cooling before serving with syrup and soybean powder.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Boiling
• Cuisine: Japanese

Nutrition

• Serving Size: 2 dumplings (30g)
• Calories: 70
• Sugar: 6g
• Sodium: 0mg
• Fat: 0g
• Saturated Fat: 0g
• Unsaturated Fat: 0g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 0g
• Protein: 1g
• Cholesterol: 0mg

Keywords: Adjust the water gradually based on dough texture. Try adding matcha powder for flavor variations. Pair with seasonal fruits or ice cream for added enjoyment.