Shiratama Dango
白玉団子
Soft, chewy rice flour dumplings in a sweet syrup, topped with red bean paste or kinako.
Serves 4
Prep 20 min
Cook 10 min
Ingredients
- 1 cup shiratamako (glutinous rice flour)
- 3/4 cup water, or as needed
- 1/4 cup sugar
- 1/4 cup water, for syrup
- 1/4 cup sweet red bean paste
- 2 tablespoons kinako (roasted soy flour), optional
Steps
Step 1. Mix the rice flour with the water a little at a time until the dough feels like an earlobe. Roll into 16 balls and press a small dent in each.
Step 2. Boil the balls for 2 to 3 minutes until they float, then 2 minutes more. Move to ice water.
Step 3. Simmer the sugar and water for 3 minutes for the syrup, then cool.
Step 4. Serve the dango with syrup, bean paste, and kinako.
Where this recipe comes from
Yoribang Japanese recipes by Yoribang. License: Free to use. View the original (opens in a new tab)
Original Yoribang write-ups of everyday Japanese dishes. Soy sauce, mirin, sake, miso, and dashi make up most of the seasoning. Short-grain rice, panko, nori, and bonito flakes are sold at Asian grocery stores and many supermarkets. Dashi can be made from scratch or from instant granules.