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Shiratama Dango (Sweet Rice Dumplings)
Serves 2–3 (about 16) · About 20 min
Just mix shiratama flour with water, roll into balls and boil. Eat them 2 ways: with kinako and with sweet red beans.
① Knead the dough→② Roll into balls→③ Boil→④ Cool in cold water→⑤ Serve with kinako and red beans
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How to make it
1
Knead the dough
- Put 100 g shiratama flour in a bowl, add 70 ml water and knead with your hands
- If it does not come together, add more water 1 tbsp at a time
How to tell it's doneWhen you press it with a finger, it dents without cracking. It does not stick to your hands.
Be carefulDo not add all the water at once. If it gets too soft, add shiratama flour 1 tsp at a time.
2
Roll into balls
- Divide the dough into 16 equal pieces (about 2 cm in size)
- Roll each one between your palms into a ball, then press the middle lightly with a finger to make a small dent
- Line up the balls on the cutting board
How to tell it's doneAll 16 are about the same size.
3
Boil
- Put about 1.5 L water in a pot and bring to a boil on high heat
- When it boils, turn to medium heat. Put the dumplings on a ladle and lower them in gently
- Stir gently just once so they don't stick to the bottom
How to tell it's done2 min have passed since all the dumplings floated up.
Be carefulThe water splashes, so put them in with a ladle, not by dropping them from your hand.
4
Cool in cold water
- Fill a bowl with cold water
- Scoop the dumplings out with a slotted ladle into the water and cool for 2 minutes
- Drain in a colander
How to tell it's doneThe surface is smooth and they feel cold.
5
Serve with kinako and red beans
- In a small bowl, mix 3 tbsp kinako, 1 tbsp sugar and a pinch of salt
- Put half of the dumplings in the kinako bowl and roll to coat
- Put the rest of the dumplings in a bowl and top with as much sweet red beans as you like (move leftovers to a container and put in the fridge)
ReadyThe kinako covers the whole dumpling. Eat them the same day.
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🔪 Cutting & cooking tips
If it didn't work out
It cracks when you roll itNot enough water. Add 1 tsp water to the dough and knead again.
The dumplings are hardThey get hard over time. Eat right after making them. They get even harder in the fridge.
The inside is white and flouryToo big, or not boiled long enough. Keep to 2 minutes after they float, and make them about 2 cm.
Feels like it could get stuck in your throatWhen small children or older people eat them, cut them in half and chew well.
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