Description
Shiratama Dango (Rice Dumplings/Mochi Balls) are delightful chewy treats that promise to elevate your dessert game. These traditional Japanese dumplings are made from glutinous rice flour, offering a unique texture that pairs beautifully with various toppings like dark brown sugar syrup and roasted soybean powder. Perfect for any occasion, they can be enjoyed on their own or enhanced with fresh fruits, ice cream, or even served in a warm sweet soup. With their versatility and satisfying chewiness, these mochi balls are sure to become a favorite among friends and family.
Ingredients
Scale
- 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)
Instructions
- In a mixing bowl, combine 100 g of shiratamako and half of 90 ml water, mixing until a dough forms. In another bowl, mix 90 g mochiko with 10 g potato starch and half of 80 ml water until smooth.
- Shape the dough into cylinders, cut into equal pieces, roll into balls, and create a dent in each.
- Boil water in a pot; add dumplings and cook until they float (about 3 minutes).
- Transfer cooked dumplings to ice water for 5-10 minutes to cool before serving with syrup and soybean powder.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Boiling
- Cuisine: Japanese
Nutrition
- Serving Size: 2 dumplings (30g)
- Calories: 70
- Sugar: 6g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: <1g
- Protein: <1g
- Cholesterol: 0mg