Shiratama Dango 白玉団子
Shiratama dango are small chewy dumplings made from glutinous rice flour. This traditional treat is subtly sweet and bouncy soft!
- Prep time
- 3 min
- Cook time
- 10 min
- Yield
- 16 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 50 g glutinous rice flour (also called `Shiratamako`) (*1)
- 50 g water (*2)
Instructions
- 1
Start to boil water in a large pot and prepare a bowl of ice water.
- 2
Place the shiratamako in a mixing bowl.
- 3
Gradually add water to the bowl while mixing with your hands. Start with about 3/4 of the water and add more as needed.
- 4
Knead the dough until it comes together and feels like soft earlobe. It should be pliable but not sticky.
- 5
Divide the dough into small, equal portions (about 16-20 pieces) and roll each into a smooth ball about 2cm in diameter.
- 6
Gently drop the dango balls into the boiling water. Be careful not to overcrowd the pot.
- 7
Cook the dango for about 1-2 minutes. They're ready when they float to the surface.
- 8
Scoop out the floating dango and put them into the prepared bowl filled with icy cold water.
- 9
Once cooled, drain the dango.
- 10
Serve your shiratama dango with your choice of toppings such as anko (sweet red bean paste), kinako (roasted soybean flour), or kuromitsu (black sugar syrup).