Shiratama Dango (Rice Dumplings/Mochi Balls)
Shiratama Dango, or Japanese rice dumplings, are delightful chewy treats that bring a unique texture and flavor to your dessert table. Made from glutinous rice flour, these mochi balls can be enjoyed in various ways—whether drizzled with rich dark brown sugar syrup, sprinkled with roasted soybean powder, or served alongside fresh fruits and ice cream. This versatile dessert is perfect for gatherings or a sweet snack at home. With simple ingredients and easy preparation steps, anyone can create these delectable dumplings that are sure to impress friends and family alike.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Approximately 10 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 topping
- Roasted soybean powder (kinako) for garnish
Instructions
- In a mixing bowl, combine 100 g of shiratamako with 90 ml of water. In another bowl, mix 90 g of mochiko and 10 g of potato starch with 80 ml of water.
- Gradually combine the water into each mixture until smooth dough forms. Knead until the dough feels smooth and elastic.
- Roll the dough into cylinders and cut into equal pieces to form small balls. Press down the center of each ball slightly.
- Boil water in a pot and cook the dumplings until they float, about 3 minutes. Transfer them to an ice bath for a few minutes to cool.
- Serve topped with dark brown sugar syrup and roasted soybean powder.
Nutrition
- Serving Size: 1 mochi ball (30g)
- Calories: 55
- Sugar: 2g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 0mg