Shiratama Dango (Rice Dumplings/Mochi Balls)
Shiratama Dango, also known as rice dumplings or mochi balls, are delightful Japanese treats that offer a unique chewy texture and endless possibilities for customization. These versatile mochi balls can be enjoyed in various ways, whether paired with fresh fruits, served alongside creamy ice cream, or drizzled with rich syrups. Perfect for celebrations or as a sweet snack at home, Shiratama Dango invites creativity in both preparation and presentation.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Approximately 20 servings 1x
- Category: Dessert
- Method: Boiling
- Cuisine: Japanese
Ingredients
Scale
- 100 g glutinous rice flour (shiratamako)
- 90 ml water (approx)
- 90 g glutinous rice flour (mochiko)
- 10 g potato starch (or tapioca starch)
- 80 ml water (approx)
- Dark brown sugar syrup (kuromitsu) for serving
- Roasted soybean powder (kinako) for serving
Instructions
- In a mixing bowl, whisk together the glutinous rice flour and water until a smooth dough forms. If using mochiko, combine it with potato starch and the appropriate amount of water.
- Roll the dough into cylinders; cut into 10 equal pieces and shape them into balls.
- Boil the dumplings in water until they float to the surface (about 3 minutes).
- Transfer cooked dumplings to ice-cold water for cooling before serving with syrup and kinako.
Nutrition
- Serving Size: 1 serving
- Calories: 70
- Sugar: 0 g
- Sodium: 1 mg
- Fat: 0.2 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 0 mg