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–+ servings

Shiratama Dango (Rice Dumplings/Mochi Balls)

Prep Time15 minutes
Cook Time5 minutes
Total Time15 minutes
Author Yuto Omura
Servings 3 servings

Ingredients  

If using shiratamako

  • 100 g glutinous rice flour shiratamako (see separate measurements if using mochiko)
  • 90 ml water possibly less

If using mochiko

  • 90 g glutinous rice flour mochiko
  • 10 g potato starch (katakuriko) or tapioca starch
  • 80 ml water possibly less

Optional toppings

Instructions 

  • Measure 100 g glutinous rice flour (shiratamako) into a bowl and give it a quick whisk. Measure 90 ml water into a jug and pour half of it into the bowl.
    (If using mochiko, add 90 g glutinous rice flour (mochiko) and 10 g potato starch (katakuriko) to a bowl and whisk. Measure 80 ml water and pour half into the bowl.)
    pouring water into glass bowl with shiratamako (Japanese glutinous rice flour)
  • Mix with a spatula and add the rest of the water little by little until a dough forms (you might not need all of the water). Knead between each water addition until you have a smooth dough with the texture of an earlobe.
    Note: You do not need to use all of the water.
    shiratama dango dough in a glass bowl
  • Start boiling a pot of water. While you wait, cut the dough in half and roll it into cylinders (if doubling or tripling the recipe, cut into quarters or sixths respectively). Cut each cylinder into 10 equal pieces then roll them into balls and press the center to make a dent.
    pinching uncooked shiratama dango to make a dent
  • Place on a piece of baking parchment to prevent sticking.
    12 shaped (uncooked) shiratama dango on a baking sheet in a steel container on a white background
  • Once your water is boiling, gently place the shiratama dango into the pot and nudge them with chopsticks to stop them from sticking to the bottom of the pot. Boil until they float (approx 3 minutes).
    shiratama dango boiling in a pot of water on the stove top
  • When they are all floating, set a timer for 1 minute and prepare a bowl of ice cold water.
    shiratama dango floating in boiling water in a pot on the stove top
  • Turn off the heat and use a mesh spoon to transfer the cooked shiratama dango to the bowl of ice water. Leave to cool for 5-10 minutes.
    shiratama dango chilling in a glass bowl of ice water
  • Drain and serve topped with dark brown sugar syrup (kuromitsu) and roasted soybean powder (kinako) to taste. Enjoy!
    Shiratama dango (mochi balls) topped with kuromitsu (brown sugar syrup) and kinako (soybean powder) in a brown dish on a white background
  • If you have leftovers, place them spaced out on a tray lined with baking paper and freeze for 1 hour. After 1 hour, transfer to a sealable freezer bag and eat within 1 month. Thaw in the microwave (40-50 seconds 600W) or slowly in a bowl of water.
    cooked shiratama dango on a piece of baking paper in a steel container ready for freezing

Notes

Best eaten the same day. Store in a bowl of cold water in the fridge until time to serve.
If the dough is cracking or seems dry when you are rolling the balls, wet your hands to add a little more moisture to the dough.