Description
Experience the delight of Shiratama Dango (Rice Dumplings/Mochi Balls) with this easy recipe! Try it today and enjoy a delicious Japanese treat!
Ingredients
Scale
- 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
Instructions
- 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.
- Stir until a smooth dough forms; knead until it feels like an earlobe.
- Shape the dough into small balls and press down in the center.
- Boil water in a pot and gently drop in the dumplings. Boil until they float (about 3 minutes).
- 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.