Description
Discover the delightful world of Shiratama Dango (Rice Dumplings/Mochi Balls), a traditional Japanese sweet treat celebrated for its chewy texture and versatility. These mochi balls are not only easy to make but also customizable, allowing you to pair them with an array of toppings such as fresh fruits, rich syrups, or creamy ice cream. Whether you’re hosting a gathering or craving a sweet snack at home, Shiratama Dango is sure to impress. With a preparation time of just 15 minutes and minimal cooking required, this recipe is perfect for both beginner and experienced cooks alike. Get ready to enjoy these delightful dumplings in no time!
Ingredients
Scale
- 100 g glutinous rice flour (shiratamako)
- 90 ml water
- 90 g glutinous rice flour (mochiko)
- 10 g potato starch (or tapioca starch)
- 80 ml water
- Dark brown sugar syrup (kuromitsu) for serving
- Roasted soybean powder (kinako) for serving
Instructions
- In a mixing bowl, combine 100 g of shiratamako with 90 ml of water. For mochiko, mix 90 g with 10 g of potato starch and add 80 ml of water.
- Stir until the mixture forms a smooth dough.
- Divide the dough into equal pieces, rolling each into balls and pressing lightly in the center.
- Boil a pot of water and gently place the dumplings in it. Cook until they float, about three minutes.
- Transfer the cooked dumplings to an ice water bath for cooling.
- Serve with dark brown sugar syrup and roasted soybean powder.
- Prep Time: 15 minutes
- Cook Time: 3 minutes
- Category: Dessert
- Method: Boiling
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 60
- Sugar: 5g
- Sodium: 0mg
- Fat: 0.2g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 0mg