Servings: 16 balls
Shiratama Dango 白玉団子
Shiratama dango are small chewy dumplings made from glutinous rice flour. This traditional treat is subtly sweet and bouncy soft!
Ingredients
- 50 g glutinous rice flour (also called `Shiratamako`) *1
- 50 g water *2
Instructions
- Start to boil water in a large pot and prepare a bowl of ice water.
- Place the shiratamako in a mixing bowl.
- Gradually add water to the bowl while mixing with your hands. Start with about 3/4 of the water and add more as needed.
- Knead the dough until it comes together and feels like soft earlobe. It should be pliable but not sticky.
- Divide the dough into small, equal portions (about 16-20 pieces) and roll each into a smooth ball about 2cm in diameter.
- Gently drop the dango balls into the boiling water. Be careful not to overcrowd the pot.
- Cook the dango for about 1-2 minutes. They're ready when they float to the surface.
- Scoop out the floating dango and put them into the prepared bowl filled with icy cold water.
- Once cooled, drain the dango.
- Serve your shiratama dango with your choice of toppings such as anko (sweet red bean paste), kinako (roasted soybean flour), or kuromitsu (black sugar syrup).
Notes
*1 Shiratamako and Glutinous rice flour are both made of sticky rice but the process is different so you can use either but I used shiratamako
*2 see the above post for substitution
Nutrition
Calories: 304kcal, Carbohydrates: 55g, Protein: 7g, Fat: 5g, Saturated Fat: 3g, Cholesterol: 17mg, Sodium: 66mg, Potassium: 274mg, Sugar: 28g, Vitamin A: 135IU, Vitamin C: 1.3mg, Calcium: 159mg, Iron: 0.5mg