Shiratama Dango Sweet Rice Balls (Print Version)
# Ingredients:
→ If using shiratamako
01 -
100 g glutinous rice flour (shiratamako)
02 -
90 ml water, approximately
→ If using mochiko
03 -
90 g glutinous rice flour (mochiko)
04 -
10 g potato starch (katakuriko) or tapioca starch
05 -
80 ml water, approximately
→ Optional toppings
06 -
Dark brown sugar syrup (kuromitsu)
07 -
Roasted soybean powder (kinako)
# Instructions:
01 -
In a mixing bowl, whisk together 100 g shiratamako with half of the 90 ml water (or, for mochiko, combine 90 g mochiko and 10 g potato starch, then whisk with half of 80 ml water).
02 -
Gradually add the remaining water, mixing with a spatula and kneading between each addition until a smooth, cohesive dough forms with the texture of an ear lobe. Omit excess water if dough becomes soft enough.
03 -
Divide dough into two equal portions and roll each into a cylinder. Cut each cylinder into 10 equal pieces. Roll each piece into a ball and gently press the center to create a small indentation.
04 -
Place formed balls onto a sheet of baking parchment to prevent sticking.
05 -
Bring a pot of water to a boil. Carefully add the dumplings and gently stir with chopsticks to prevent sticking. Simmer until the dumplings float, about 3 minutes.
06 -
Once all dumplings float, simmer 1 minute longer. Prepare a bowl of ice water. Use a mesh spoon to transfer cooked dumplings into the ice bath. Cool for 5 to 10 minutes.
07 -
Drain the dumplings and serve with dark brown sugar syrup (kuromitsu) and roasted soybean powder (kinako) as desired.
08 -
For leftovers, arrange dumplings spaced apart on a tray lined with baking paper and freeze for 1 hour. Transfer to a sealable freezer bag and keep up to 1 month. Thaw in the microwave for 40–50 seconds (600W) or in a bowl of water.
# Notes:
01 -
Only add water gradually to avoid an overly sticky dough. Indentations help the dumplings cook evenly.