Shiratama Dango are delicate, mochi-like dumplings that add a refined sweetness and chewy, bouncy texture to wagashi (Japanese conventional sweets) and trendy desserts. When the craving strikes, it’s straightforward to make them at house in quarter-hour with simply 2 elements.
Like most youngsters, I adored candy Japanese desserts and snacks whereas rising up in Yokohama. I’ve many nostalgic recollections of cooling off with refreshing kanten jelly and fruits (Anmitsu) on a sweltering summer time day or warming up with candy azuki bean soup (Oshiruko) on a cold Japanese New Yr.
Each of those Japanese sweets have one ingredient in widespread—a small, white dumpling known as shiratama dango (白玉団子). These dimpled, mochi-like balls are really easy to make at house each time the craving strikes! Hold studying to learn to make this easy Shiratama Dango recipe at house.
What’s Shiratama Dango?
Shiratama dango are conventional rice flour dumplings made with shiratamako (白玉粉), a flour constituted of short-grain glutinous rice (mochigome, もち米). Refined of impurities, this flour offers the dumplings a clean, springy texture and distinctive sweetness.
First launched by China, shiratama dango had been extremely valued by the Japanese imperial courtroom and the Aristocracy throughout the Heian interval (794–1185). Whereas the final inhabitants gained entry to them within the thirteenth and 14th centuries, it wasn‘t till the Edo interval (1603–1868) that they turned a standard family meals. We now take pleasure in them in on a regular basis snacks in addition to in Japanese tea ceremony and conventional high-quality eating (kaiseki ryori).
Plain Mochi vs. Shiratama Dango
Shiratama dango is a kind of mochi ball and listed below are 3 ways they’re completely different:
- Substances – Shiratama dango is constituted of short-grain glutinous rice flour, additionally known as candy rice flour. Plain mochi begins with cooked short-grain glutinous rice, or candy rice.
- Preparation – The dough for shiratama dango is formed first, then cooked. In distinction, the rice for plain mochi is cooked first, then pounded and formed into rice truffles.
- Texture – Shiratama dango is springy, bouncy, gooey, and a bit chewy. It stays delicate for as much as half-hour after it’s made. In the meantime, plain mochi is sticky, elastic, and really chewy. It hardens rapidly because it cools and is normally air-dried for storage. Shiratama dango is softer than different varieties of dango (rice dumplings) like Mitarashi Dango.
Why You’ll Love This Recipe
This can be a easy and quick recipe that you should use in so some ways.
- Solely 2 elements – Whereas some variations add silken tofu to the combo, my recipe retains it easy.
- Versatile – Use them sizzling or chilly in varied conventional and trendy desserts.
- Fast mochi repair – It cooks up quick, and its bouncy and barely chewy texture is irresistible.
- Simple to deal with – Making dough utilizing glutinous rice flour is far simpler than cooking and pounding rice.
Substances for Shiratama Dango
The ingredient record couldn’t be shorter!
- Shiratamako (白玉粉)– A chunky flour that produces the perfect texture and taste; if you happen to can’t discover it, use mochiko (learn beneath)
- Water – Use 3/4 cup water or much less per batch; it’s possible you’ll not want all of it
Substitution Suggestions
- Have you ever checked Amazon and a Japanese grocery retailer for shiratamako? Should you nonetheless can’t discover it, you should use mochiko. Nevertheless, I extremely advocate utilizing shiratamako if doable. It’s a lot simpler to work with than mochiko. Additionally, dumplings constituted of shiratamako have a lighter, bouncier texture and delicate candy taste. Study extra on my shiratamako page.
- Should you use mochiko, remember to add much less water to the dough.
The way to Make Shiratama Dango
Make it in simply quarter-hour! See the recipe card for the simple and easy cooking methodology.
- Make the dough. Knead it till you get a delicate, earlobe-like consistency.
- Roll the dough into small balls.
- Boil the dumplings in a pot of water. After they float to the floor, prepare dinner for yet another minute and take away with a slotted spoon.
- Let cool in a bowl of ice water.
- Serve with candy crimson bean paste (anko) or sweetened soybean flour (kinako).
Recipe Suggestions and Methods
- Add the water regularly. Combine properly and test the feel of the dough earlier than including extra water.
- You might not want so as to add all of the water.
- The dough is prepared when it has a delicate, earlobe-like texture.
- Should you by chance add an excessive amount of water, don‘t combine it in. Shortly place a paper towel on prime of the water to soak up it.
- In case your dough is just too runny, add extra shiratamako and knead. Repeat till you obtain the appropriate texture.
The way to Retailer
- To Refrigerate: If you’re not utilizing them straight away, hold them in water and retailer within the fridge.
- To Reheat. Shiratama dango will change into onerous, so reheat them in boiling water to melt them earlier than serving.
FAQs
I added an excessive amount of water, and now the dough is just too delicate. How can I repair it?
Add a small quantity of shiratamako. Combine properly after you add it and test the dough. Repeat till you obtain the appropriate consistency.
I added all of the water, however my dough continues to be dry. What can I do?
Add a really small quantity of water. Typically, all you want is to moist your hand slightly bit. Knead properly, then test the consistency. Repeat till you obtain an earlobe-like, delicate dough.
The way to Serve and Use Shiratama Dango
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Shiratama Dango
Shiratama Dango are delicate, mochi-like dumplings that add a refined sweetness and chewy, bouncy texture to wagashi (Japanese conventional sweets) and trendy desserts. When the craving strikes, it‘s straightforward to make them at house in quarter-hour with simply 2 elements.
Servings: 30 shiratama dango
Substances
Stop your display from going darkish
Directions
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Collect all of the elements. Be aware: Shiratama Dango are historically made with out sugar since we all the time eat them with one thing candy. If you wish to make them sweeter, you’ll be able to add as much as ¼ cup (50 g) sugar, adjusting to your choice. Should you add sugar, you should use much less water. Combine the sugar into the shiratamako first, then regularly add water as instructed.
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Begin boiling water in a medium pot. As soon as it boils, flip down the warmth and canopy with a lid till you‘re able to prepare dinner the dumplings.
To Make the Dough
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Add 7 oz shiratamako (glutinous rice flour/candy rice flour) to a big bowl. Steadily add 80% of the water whereas mixing properly with chopsticks or a silicone spatula. Put aside the remaining water for the subsequent step, in case you want it. You won’t want so as to add all the ¾ cup water. Tip: When you’ve got by chance added all of the water directly, rapidly place a paper towel over it and soak up extra water earlier than mixing. Should you already blended it in, you‘ll have so as to add extra shiratamako.
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As soon as the flour and water type small clumps, begin mixing by hand. Use the mass of dough to choose up the flour items within the bowl. The dough shall be fairly dry. Knead till it turns into a agency, clean ball; in Japanese, we name this an “earlobe-like“ texture. It‘s the proper consistency if you happen to can cleanly break aside the dough mass in half. Whether it is too crumbly to type a ball, add a bit extra water onto your hand, knead it into the dough, and test once more. Tip: If it feels delicate like kids‘s play dough, you‘ve added an excessive amount of water. In that case, knead in a little bit of shiratamako and test for the right dough consistency.
To Lower and Form the Dough
To Cook dinner the Shiratama Dango
To Retailer
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Shiratama Dango are delicate and chewy inside half-hour after they’re made. If you’re not utilizing them straight away, hold them in water and retailer within the fridge. Shiratama Dango will change into onerous, so you might want to reheat them in boiling water to melt them earlier than serving.
Notes
Vitamin
Vitamin Information
Shiratama Dango
Quantity per Serving
% Day by day Worth*
* % Day by day Values are based mostly on a 2000 calorie food regimen.
Editor’s Be aware: This publish was initially printed on March 12, 2014. It was republished with extra useful content material and new photographs on June 6, 2024.
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