Description
Shiratama Dango are soft, chewy Japanese mochi balls made from glutinous rice flour. With only two ingredients—shiratamako and water—they’re simple to make and endlessly versatile. Traditionally enjoyed with toppings like kuromitsu syrup, kinako powder, or red bean paste, these dumplings are a fun, light dessert that brings authentic Japanese café vibes into your kitchen.
Ingredients
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100 g (3.5 oz) shiratamako (glutinous rice flour)
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90–100 ml (6–7 tbsp) water (adjust for texture)
Instructions
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Mix the Dough: Place shiratamako in a bowl. Add water gradually, mixing with your hands until a smooth, pliable dough forms. It should be soft but not sticky.
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Shape the Balls: Divide into 10–12 equal pieces. Roll each into a smooth ball.
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Cook the Dumplings: Bring a pot of water to a boil. Drop in the mochi balls and cook 2–3 minutes, until they float. Let cook 1–2 minutes more.
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Cool Quickly: Transfer dumplings to ice water for 1–2 minutes to firm up.
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Serve: Drain and enjoy with toppings such as kuromitsu syrup, kinako, red bean paste, or fresh fruit.
Notes
If dough is crumbly, add a little more water; if sticky, add a sprinkle of flour.
Keep dumplings uniform in size for even cooking.
Don’t overcook—just a minute after floating is perfect.
An ice bath is essential for a chewy texture.
Add matcha, cocoa, or sesame powder for colorful variations.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Boiled
- Cuisine: Japanese