Shiratama Dango are mushy, mochi-like dumplings that add a refined sweetness and chewy, bouncy texture to wagashi (Japanese conventional sweets) and fashionable desserts. When the craving strikes, it’s simple to make them at residence in quarter-hour with simply 2 components.
Like most children, I adored candy Japanese desserts and snacks whereas rising up in Yokohama. I’ve many nostalgic reminiscences 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 12 months.
Each of those Japanese sweets have one ingredient in frequent—a small, white dumpling known as shiratama dango (白玉団子). These dimpled, mochi-like balls are really easy to make at residence every time the craving strikes! Maintain studying to learn to make this easy Shiratama Dango recipe at residence.
What’s Shiratama Dango?
Shiratama dango are conventional rice flour dumplings made with shiratamako (白玉粉), a flour constructed from short-grain glutinous rice (mochigome, もち米). Refined of impurities, this flour provides the dumplings a clean, springy texture and distinctive sweetness.
First launched from 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 grew to become a standard family meals. We now get pleasure from them in on a regular basis snacks in addition to in Japanese tea ceremonies and conventional positive eating (kaiseki ryori).
Plain Mochi vs. Shiratama Dango
Shiratama dango is a kind of mochi ball, and listed here are 3 ways they differ:
- Substances – Shiratama dango is constructed from 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 mushy for as much as half-hour after it’s made. In the meantime, plain mochi is sticky, elastic, and really chewy. It hardens shortly because it cools and is often air-dried for storage. Shiratama dango is softer than different kinds of dango (rice dumplings) like Mitarashi Dango.
Why You’ll Love This Recipe
This can be a easy and quick recipe that you need to use in so some ways.
- Solely 2 components – Whereas some variations add silken tofu to the combination, my recipe retains it easy.
- Versatile – Use them sizzling or chilly in varied conventional and fashionable 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 way simpler than cooking and pounding rice.
Substances for Shiratama Dango
The ingredient checklist couldn’t be shorter!
- Shiratamako (白玉粉)– A chunky flour that produces the most effective texture and taste; for those who can’t discover it, use mochiko (learn under).
- Water – Use 3/4 cup water or much less per batch; you could not want all of it.
Substitution Ideas
- Have you ever checked Amazon and a Japanese grocery retailer for shiratamako? In the event you nonetheless can’t discover it, you need to use mochiko. Nevertheless, I extremely suggest utilizing shiratamako if potential. It’s a lot simpler to work with than mochiko. Additionally, dumplings constructed from shiratamako have a lighter, bouncier texture and delicate candy taste. Be taught extra on my shiratamako web page.
- In the event you use mochiko, be sure you add much less water to the dough.
The best way to Make Shiratama Dango
Make it in simply quarter-hour! See the recipe card for the easy and easy cooking methodology.
- Make the dough. Knead it till you get a mushy, 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 one more minute and take away with a slotted spoon.
- Let cool in a bowl of ice water.
- Serve with candy purple bean paste (anko) or sweetened soybean flour (kinako).
Recipe Ideas and Methods
- Add the water progressively. Combine nicely 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 mushy, earlobe-like texture.
- In the event you by accident add an excessive amount of water, don‘t combine it in. Rapidly place a paper towel on prime of the water to soak up it.
- In case your dough is simply too runny, add extra shiratamako and knead. Repeat till you obtain the suitable texture.
The best way to Retailer
- To Refrigerate: In case you are not utilizing them immediately, hold them in water and retailer within the fridge.
- To Reheat. Shiratama dango will turn into arduous, so reheat them in boiling water to melt them earlier than serving.
FAQs
Add a small quantity of shiratamako. Combine nicely after you add it and test the dough. Repeat till you obtain the suitable consistency.
Add a really small quantity of water. Typically, all you want is to moist your hand a bit bit. Knead nicely, then test the consistency. Repeat till you obtain an earlobe-like, mushy dough.
The best way to Serve and Use Shiratama Dango
Servings: 30 shiratama dango
Forestall your display from going darkish
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Collect all of the components. Word: 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 desire. In the event you add sugar, you need to use much less water. Combine the sugar into the shiratamako first, then progressively 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. Step by step add 80% of the water whereas mixing nicely with chopsticks or a silicone spatula. Put aside the remaining water for the following step, in case you want it. You won’t want so as to add the whole ¾ cup water. Tip: When you have by accident added all of the water without delay, shortly place a paper towel over it and take up extra water earlier than mixing. In the event 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 kind 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 right consistency for those who can cleanly break aside the dough mass in half. Whether it is too crumbly to kind a ball, add a bit extra water onto your hand, knead it into the dough, and test once more. Tip: If it feels mushy like youngsters‘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 proper dough consistency.
To Lower and Form the Dough
To Prepare dinner the Shiratama Dango
To Retailer
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Shiratama Dango are mushy and chewy inside half-hour after they’re made. In case you are not utilizing them immediately, hold them in water and retailer within the fridge. Shiratama Dango will turn into arduous, so it’s essential to reheat them in boiling water to melt them earlier than serving.
Energy: 13 kcal · Carbohydrates: 3 g · Protein: 1 g · Fats: 1 g · Saturated Fats: 1 g · Polyunsaturated Fats: 1 g · Monounsaturated Fats: 1 g · Sodium: 1 mg · Potassium: 3 mg · Fiber: 1 g · Sugar: 1 g · Calcium: 1 mg · Iron: 1 mg
Editor’s Word: This publish was initially revealed on March 12, 2014. It was up to date with extra useful content material and new photographs on June 6, 2024, and republished on August 12, 2024.
