Shiratama Dango (Rice Dumplings/Mochi Balls)

Name: Shiratama Dango (Rice Dumplings/Mochi Balls)
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: Japanese
Ingredients: 100 g glutinous rice flour (shiratamako); 90 g glutinous rice flour (mochiko); 10 g potato starch (or tapioca starch); 90 ml water (approx); 80 ml water (approx); Dark brown sugar syrup (for serving); Roasted soybean powder (for serving)

Published: December 25, 2025

by Simon

Why You’ll Love This Recipe

Quick and Easy: Shiratama Dango requires minimal ingredients and can be prepared in just 15 minutes.
Versatile Treat: Enjoy them on their own, or top them with fruits or sauces for a fun twist.
Chewy Texture: The unique texture of these mochi balls is satisfying and makes for a delightful snack.
Customizable Flavors: Add your favorite toppings like dark brown sugar syrup or roasted soybean powder to enhance the taste.
Perfect for Sharing: Great for parties or family gatherings, these dumplings are sure to impress!

Tools and Preparation

Before diving into making your Shiratama Dango, gather the necessary tools. Proper tools will ensure a smoother cooking process and better results.

Essential Tools and Equipment

Mixing bowl
Spatula
Pot for boiling water
Mesh spoon
Baking parchment
Tray

Importance of Each Tool

Mixing bowl: Essential for combining your ingredients effectively.
Pot for boiling water: Needed to cook the shiratama dango until they float, indicating they are done.
Mesh spoon: Helps transfer cooked dumplings without breaking them.

Ingredients

For this delicious Shiratama Dango recipe, you will need the following ingredients:

For the Dough

100 g glutinous rice flour (shiratamako)
90 ml water (approx)
90 g glutinous rice flour (mochiko)
10 g potato starch (katakuriko) (or tapioca starch)
80 ml water (approx)

For Serving

Dark brown sugar syrup (kuromitsu)
Roasted soybean powder (kinako)

How to Make Shiratama Dango (Rice Dumplings/Mochi Balls)

Step 1: Prepare the Dough

Measure 100 g glutinous rice flour (shiratamako) into a bowl and whisk it quickly. If using mochiko, add 90 g of it along with 10 g of potato starch (katakuriko) to another bowl.
Measure 90 ml of water into a jug; pour half into the bowl with shiratamako. For mochiko, measure 80 ml of water and pour half into that bowl as well.
Mix with a spatula, gradually adding more water until a dough forms. You might not need all the water. Knead until you achieve a smooth dough with an earlobe-like texture.

Step 2: Shape the Dumplings

Start boiling a pot of water while you shape the dough.
Cut the dough in half and roll each half into cylinders. If doubling or tripling your recipe, cut it into quarters or sixths respectively.
Cut each cylinder into ten equal pieces, roll them into balls, and press in the center to create a dent.
Place each shaped dumpling on baking parchment to avoid sticking.

Step 3: Cook the Dumplings

Once your water is boiling, carefully place the shiratama dango in the pot.
Use chopsticks to gently nudge them so they don’t stick to the bottom of the pot.
Boil until they float, which should take about three minutes.

Step 4: Cool Down and Serve

When all dumplings float, set a timer for one minute while preparing a bowl of ice-cold water.
Turn off the heat and use a mesh spoon to transfer cooked dumplings to ice water for about 5-10 minutes to cool down.
Drain well before serving them topped with dark brown sugar syrup (kuromitsu) and roasted soybean powder (kinako) to taste.

Enjoy your homemade Shiratama Dango! If you have leftovers, freeze them on a tray lined with baking paper for an hour before transferring them to a sealable freezer bag; consume within one month!

How to Serve Shiratama Dango (Rice Dumplings/Mochi Balls)

Shiratama Dango is versatile and can be enjoyed in various delightful ways. From sweet toppings to creative combinations, there are many serving suggestions that enhance their flavor and appeal.

With Dark Brown Sugar Syrup

Drizzle kuromitsu over the warm dango for a rich, sweet treat.

Topped with Roasted Soybean Powder

Sprinkle kinako on top for a nutty flavor that pairs perfectly with the chewy texture.

Served with Fresh Fruits

Combine with sliced strawberries, peaches, or mango for a refreshing dessert option.

Accompanied by Ice Cream

Pair the dango with your favorite ice cream flavor for a creamy contrast.

In a Dessert Soup

Float the dango in warm sweetened red bean soup for a traditional touch.

As Part of a Fruit Salad

Mix the dango into a fruit salad for added chewiness and sweetness.

How to Perfect Shiratama Dango (Rice Dumplings/Mochi Balls)

Making perfect Shiratama Dango requires attention to detail. Here are some tips to help you achieve mochi ball perfection.

Use the right flour: Ensure you use glutinous rice flour (shiratamako or mochiko) for the best chewy texture.
Adjust water gradually: Add water slowly while mixing to prevent overly sticky dough. The goal is smooth and pliable.
Monitor boiling time: Boil until they float, then time an additional minute to ensure they are cooked through.
Cool quickly: Transfer cooked dango to ice water immediately to stop cooking and maintain their chewy texture.
Storage matters: If storing leftovers, space them out on baking paper before freezing to prevent sticking together.
Reheat gently: Use the microwave or warm water for thawing; avoid high heat which can change their texture.

Best Side Dishes for Shiratama Dango (Rice Dumplings/Mochi Balls)

Pairing Shiratama Dango with complementary side dishes can elevate your meal experience. Consider these options:

Miso Soup: A warm bowl of miso soup offers a savory contrast to the sweetness of dango.
Edamame: Lightly salted edamame provides a healthy crunchy snack alongside your dessert.
Japanese Pickles (Tsukemono): These tangy bites add brightness and balance against the rich flavors of dango.
Vegetable Tempura: Crispy tempura veggies create a satisfying contrast in textures when served with dango.
Sweet Red Bean Paste (Anko): A scoop of anko adds an extra layer of sweetness that pairs beautifully with mochi balls.
Green Tea: A cup of hot or iced green tea complements the flavors while providing a refreshing palate cleanser.

Common Mistakes to Avoid

When making Shiratama Dango, it’s easy to encounter a few common pitfalls. Here are some mistakes and how to avoid them.

Using the wrong type of flour: Ensure you are using glutinous rice flour (shiratamako or mochiko). Regular rice flour will not yield the chewy texture typical of mochi.
Not measuring water accurately: Water is crucial for the dough consistency. Add it gradually until your dough reaches the right texture, similar to an earlobe.
Overcooking the dumplings: Boil only until they float. Cooking them longer can make them tough instead of chewy.
Ignoring the cooling process: Cooling the cooked dumplings in ice water is essential for achieving the perfect texture. Skipping this step may lead to overly sticky dumplings.
Freezing improperly: If you want to store leftovers, make sure to space them out on a tray before freezing. This prevents them from sticking together.

Storage & Reheating Instructions

Refrigerator Storage

Store cooked Shiratama Dango in an airtight container.
They can be kept in the refrigerator for up to 3 days.

Freezing Shiratama Dango (Rice Dumplings/Mochi Balls)

Place spaced-out dumplings on a tray lined with baking paper for one hour.
Transfer to a sealable freezer bag and consume within 1 month for best quality.

Reheating Shiratama Dango (Rice Dumplings/Mochi Balls)

Oven: Heat at 350°F (175°C) for about 10 minutes until warm; cover with foil to prevent drying out.
Microwave: Microwave on medium power for 40-50 seconds (600W) until heated through; cover with a damp paper towel.
Stovetop: Steam over simmering water for about 5 minutes; this method will help maintain moisture.

Frequently Asked Questions

What is Shiratama Dango (Rice Dumplings/Mochi Balls)?

Shiratama Dango are small, chewy rice dumplings made from glutinous rice flour. They are popular in Japanese desserts and can be enjoyed with various toppings.

How do I make Shiratama Dango soft?

To achieve soft and chewy Shiratama Dango, ensure you knead the dough well and avoid overcooking during boiling.

Can I customize my Shiratama Dango?

Absolutely! You can add food coloring to your dough or try different toppings like fruit, ice cream, or sweet syrups for variety.

How long does it take to prepare Shiratama Dango?

Preparation takes about 15 minutes, while cooking takes around 5 minutes. Overall, you can enjoy fresh Shiratama Dango in just 20 minutes!

Final Thoughts

Shiratama Dango is a delightful dessert that offers both texture and versatility. Whether enjoyed plain or topped with sweet syrup and soybean powder, they are sure to impress. Feel free to customize them with your favorite fruits or toppings for an even more enjoyable treat!

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