Description
Shiratama Dango are traditional Japanese chewy rice dumplings made from glutinous rice flour, perfect as a delightful dessert. These soft mochi balls are boiled until they float and served with sweet kuromitsu syrup and nutty roasted soybean powder (kinako), offering a delightful combination of textures and flavors popular in Japanese cuisine.
Ingredients
Scale
Dango Dough
- 100 g glutinous rice flour (shiratamako)
- 90 ml water (approximate)
- 90 g glutinous rice flour (mochiko)
- 10 g potato starch (katakuriko) or tapioca starch
- 80 ml water (approximate)
For Serving
- Dark brown sugar syrup (kuromitsu)
- Roasted soybean powder (kinako)
Instructions
- Prepare Shiratama Dough: In a mixing bowl, combine 100 g of shiratamako (glutinous rice flour) and whisk briefly to aerate. Gradually add about 90 ml of water while mixing until a smooth, pliable dough forms that is not too sticky or dry.
- Prepare Mochiko Dough: In another bowl, mix 90 g of mochiko (glutinous rice flour) with 10 g of potato starch or tapioca starch. Slowly add approximately 80 ml water to create a similar pliable dough.
- Shape the Dumplings: Roll each dough into a cylindrical shape, then cut into small bite-sized pieces. Take each piece and roll into balls with your hands, then gently press a small dent into the center of each ball.
- Cook the Dumplings: Bring a pot of water to a rolling boil. Using chopsticks, carefully place the shaped dumplings into the boiling water to prevent sticking. Cook until the dumplings float to the surface, about 3 minutes, ensuring they are cooked through.
- Cool the Dumplings: Once cooked, transfer the dumplings immediately to a bowl of ice-cold water to cool and stop further cooking. Drain well before serving.
- Serve: Arrange the cooled dumplings on a serving dish and drizzle with dark brown sugar syrup (kuromitsu). Sprinkle roasted soybean powder (kinako) over the top for a nutty, complementary flavor.
Notes
- Adjust water quantity slightly to achieve a dough that is soft but not sticky.
- The dent pressed into each dumpling helps them cook evenly and adds an aesthetic touch.
- Use chopsticks to gently handle dumplings during boiling to prevent breaking.
- Kuromitsu syrup and kinako powder can be found in Asian grocery stores or homemade at home for authenticity.
- This recipe yields about 12 dumplings, enough for 4 servings.
- For a gluten-free dessert option, ensure all starches and flours are certified gluten-free.
