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Shiratama Dango (Rice Dumplings/Mochi Balls) Recipe

Shiratama Dango (Rice Dumplings/Mochi Balls) Recipe
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★★★★★

4.9 from 12 reviews

Shiratama Dango are soft, chewy Japanese rice dumplings made from glutinous rice flour. These delightful mochi balls are traditionally served with a drizzle of dark brown sugar syrup (kuromitsu) and a sprinkle of roasted soybean powder (kinako), making for a sweet and satisfying treat that’s simple to make at home.

Ingredients

Scale

Main Ingredients

  • 100 g glutinous rice flour (shiratamako) or 90 g mochiko (glutinous rice flour) + 10 g potato starch (katakuriko) or tapioca starch
  • 90 ml water (approx, if using shiratamako) or 80 ml water (approx, if using mochiko and katakuriko)

Toppings

  • Dark brown sugar syrup (kuromitsu), to taste
  • Roasted soybean powder (kinako), to taste

Instructions

  1. Prepare the flour and water mixture: Measure 100 g of glutinous rice flour (shiratamako) into a bowl and whisk briefly. Pour half of the 90 ml water into the bowl. If using mochiko, combine 90 g mochiko and 10 g potato starch (katakuriko) instead, then add half of 80 ml water.
  2. Form the dough: Mix with a spatula and gradually add the remaining water little by little, kneading continuously until a smooth, pliable dough forms with a texture similar to an earlobe. It’s possible not all water will be needed.
  3. Shape the dumplings: Cut the dough in half, then roll each portion into a cylinder. For larger batches, cut into quarters or sixths accordingly. Slice each cylinder into 10 equal pieces, then roll each piece into a ball and press a small dent into the center.
  4. Prevent sticking: Place the shaped dumplings on a piece of baking parchment to avoid sticking.
  5. Boil the dumplings: Bring a pot of water to a boil. Gently add the shiratama dango to the boiling water and nudge with chopsticks to prevent sticking. Boil until they float to the surface, about 3 minutes.
  6. Set a timer and prepare ice water: Once all dumplings float, set a timer for 1 minute and prepare a bowl of ice-cold water.
  7. Cool the dumplings: Turn off the heat, then use a mesh spoon to transfer the dumplings to the ice water bowl. Allow them to cool for 5–10 minutes.
  8. Serve: Drain the dumplings and serve topped with dark brown sugar syrup (kuromitsu) and roasted soybean powder (kinako) to taste.
  9. Storage: If you have leftovers, spread dumplings out on a tray lined with baking paper and freeze for 1 hour. Then transfer to a sealable freezer bag and consume within 1 month. Reheat by microwaving (40–50 seconds at 600W) or thaw slowly in a bowl of water.

Notes

  • Adjust water quantities as needed, the dough should not be sticky but soft and pliable.
  • Pressing a dent in the dumplings helps them cook evenly and hold their shape.
  • Kuromitsu syrup can be purchased or homemade from dark brown sugar and water.
  • Kinako adds a nutty flavor and balances the sweetness.
  • Frozen dumplings should be spaced to prevent sticking and maintain texture.

Nutrition

Keywords: Shiratama Dango, Mochi Balls, Japanese Dessert, Rice Dumplings, Kuromitsu, Kinako, Glutinous Rice Flour

Find it online: https://lucabites.com/shiratama-dango-rice-dumplingsmochi-balls-recipe/