Shiratama Dango (Rice Dumplings/Mochi Balls)
Indulge in the delightful experience of making Shiratama Dango, a beloved Japanese treat known for its unique chewy texture. These rice dumplings, often served with sweet toppings, are a wonderful addition to any dessert table. Their versatility allows you to pair them with fresh fruits, creamy ice creams, or drizzle them with rich syrups. Whether you’re planning a gathering or simply looking to satisfy a sweet tooth, creating these mochi balls is fun and straightforward.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Boiling
- Cuisine: Japanese
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 glutinous rice flour (or 90 g of mochiko with 10 g of potato/tapioca starch). Gradually add about half of the water while mixing until a smooth dough forms.
- Shape the dough into cylinders and cut into equal pieces. Roll each piece into balls.
- Boil water in a pot and gently drop in the dumplings. Boil until they float (about 3 minutes).
- Transfer cooked dumplings to an ice bath for cooling before serving topped with dark brown sugar syrup and roasted soybean powder.
Nutrition
- Serving Size: 4 dumplings (64g)
- Calories: 160
- Sugar: 20g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg