Name: Shiratama Dango with Kuromitsu and Kinako Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Japanese
Ingredients: 100 g glutinous rice flour (shiratamako); 90 ml water (approx); 90 g glutinous rice flour (mochiko); 10 g potato starch (katakuriko) or tapioca starch; 80 ml water (approx); Dark brown sugar syrup (kuromitsu), to taste; Roasted soybean powder (kinako), to taste

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Introduction

Shiratama Dango are delicate, chewy Japanese rice flour dumplings that make a delightful treat. Served with sweet kuromitsu syrup and roasted soybean powder, they offer a perfect balance of textures and flavors. This simple recipe guides you through making these traditional sweets at home.

A stone-textured bowl holds seven shiny, white dumplings that are round and smooth, sitting in a dark brown syrup that reaches halfway up the dumplings. On top of four dumplings, there is a light beige powder sprinkled unevenly, adding a soft texture contrast. The bowl is placed on a dark wooden surface with visible grain lines. In the upper right corner, part of another bowl with a gray-green pattern is visible. photo taken with an iphone --ar 4:5 --v 7

Ingredients

100 g glutinous rice flour (shiratamako) or 90 g glutinous rice flour (mochiko) + 10 g potato starch (katakuriko) or tapioca starch
90 ml water (approx) for shiratamako or 80 ml water (approx) for mochiko mixture
Dark brown sugar syrup (kuromitsu), for serving
Roasted soybean powder (kinako), for serving

Instructions

Step 1: If using shiratamako, place 100 g into a bowl and whisk briefly. Pour half of the 90 ml water into the bowl. If using mochiko, whisk 90 g mochiko and 10 g potato starch together, then pour half of the 80 ml water into the bowl.
Step 2: Mix with a spatula, adding the remaining water gradually. Knead between additions until a smooth dough forms with the texture of an earlobe. You may not need all the water.
Step 3: Boil a pot of water. Meanwhile, divide the dough in half and roll each portion into a cylinder. Cut each cylinder into 10 equal pieces, then shape each piece into a ball and press the center slightly to form a dent.
Step 4: Place the shaped dumplings on baking parchment to prevent sticking.
Step 5: When the water boils, gently drop the dumplings into the pot. Use chopsticks to gently stir and prevent sticking. Boil until they float to the surface, about 3 minutes.
Step 6: Once all have floated, set a timer for 1 minute and prepare a bowl of ice cold water.
Step 7: Turn off the heat and use a mesh spoon to transfer the dumplings to the ice water. Let them cool for 5 to 10 minutes.
Step 8: Drain the dumplings and serve topped with kuromitsu syrup and kinako powder. Enjoy immediately.
Step 9: For leftovers, spread the dumplings out on baking paper and freeze for 1 hour. Then transfer to a sealable freezer bag and consume within 1 month. Reheat gently in a microwave (40-50 seconds at 600W) or thaw slowly in a bowl of water.

Tips & Variations

Adjust water gradually to achieve the right dough texture; it should be soft but not sticky.
If you prefer a firmer chew, try using mochiko combined with potato starch as an alternative to shiratamako.
Serve your dango with a variety of toppings such as sweet red bean paste or matcha powder for different flavors.
Use kuromitsu syrup for an authentic taste, or substitute with honey or maple syrup if unavailable.

Storage

Store leftover shiratama dango in the freezer for up to one month after freezing them spaced out on baking paper. To reheat, microwave gently or thaw in water. Freshly cooked dango are best enjoyed the same day for optimal texture and taste.

How to Serve

The dish shows a close-up of seven smooth, white dumplings arranged closely in a round, textured grey bowl with a slightly rough surface. Each dumpling is glossy and plump, sitting in a dark brown syrup that partially covers their lower halves. On top of some dumplings, there is a light dusting of tan powder and a drizzle of the same brown syrup, creating a mix of smooth and grainy textures on the surface. The bowl rests on a dark wooden surface with visible grain lines, and a stack of two bowls is blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What is the difference between shiratamako and mochiko?

Shiratamako and mochiko are both glutinous rice flours, but shiratamako is made from glutinous rice that is washed and dried before milling, producing a softer, more elastic dough ideal for dango. Mochiko is more commonly used for mochi and can be mixed with potato starch for a similar texture.

Can I make shiratama dango without kuromitsu syrup?

Yes, you can enjoy shiratama dango with other sweeteners like honey, maple syrup, or sweetened condensed milk. The traditional kuromitsu adds a rich, dark sweetness that pairs well, but alternatives work well for different flavor preferences or ingredient availability.