Shiratama Dango with Kuromitsu and Kinako Recipe
Shiratama Dango is a traditional Japanese sweet made from glutinous rice flour, resulting in chewy, soft rice flour dumplings. They are typically served with a drizzle of dark brown sugar syrup (kuromitsu) and roasted soybean powder (kinako), offering a delightful balance of sweetness and nuttiness in every bite. This recipe includes instructions for preparing the dough, boiling the dango until they float, and serving them chilled – perfect as a refreshing dessert or snack.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 20 dango balls 1x
- Category: Dessert
- Method: Boiling
- Cuisine: Japanese
- Diet: Vegetarian
Ingredients
Scale
For Shiratama Dango using Shiratamako
- 100 g glutinous rice flour (shiratamako)
- 90 ml water (approx)
For Shiratama Dango using Mochiko
- 90 g glutinous rice flour (mochiko)
- 10 g potato starch (katakuriko) or tapioca starch
- 80 ml water (approx)
Toppings
- Dark brown sugar syrup (kuromitsu), to taste
- Roasted soybean powder (kinako), to taste
Instructions
- Prepare the dough: Measure 100 g glutinous rice flour (shiratamako) into a bowl and whisk lightly. Pour half of the 90 ml water into the bowl. If using mochiko, combine 90 g mochiko and 10 g potato starch, whisk, then add half of the 80 ml water.
- Form the dough: Mix with a spatula and gradually add the rest of the water little by little, kneading after each addition. Continue until you achieve a smooth dough with a texture similar to an earlobe. You may not need all the water.
- Shape the dango: Boil a pot of water. Meanwhile, divide the dough in half and roll each piece into cylinders. Cut each cylinder into 10 equal pieces. Roll each piece into a ball and press the center gently to create a dent.
- Prevent sticking: Place the shaped dango on baking parchment to stop sticking.
- Cook the dango: When the water is boiling, gently add the dango balls into the pot. Use chopsticks to nudge them and prevent sticking to the bottom. Boil until the dango float to the surface, approximately 3 minutes.
- Set a timer and prepare ice bath: Once all dango are floating, set a 1-minute timer. Prepare a bowl of ice-cold water for cooling.
- Cool the dango: Turn off the heat and transfer the cooked dango using a slotted spoon into the ice water. Let them cool for 5 to 10 minutes to set their texture.
- Serve: Drain the cooled dango and serve topped with dark brown sugar syrup (kuromitsu) and roasted soybean powder (kinako) according to taste. Enjoy immediately.
- Storage: For leftovers, space the dango on a baking paper-lined tray and freeze for 1 hour. Then transfer them to a sealable freezer bag. Consume within 1 month. Thaw by microwaving at 600W for 40-50 seconds or slowly in a bowl of warm water.
Notes
- The dough has a texture similar to an earlobe when ready; it shouldn’t be too dry or sticky.
- You do not need to use all the water; add it gradually and knead to get the right consistency.
- The dango are done boiling when they float to the surface and have cooked for an additional minute.
- Cooling in ice water stops the cooking process and helps set the chewy texture.
- Using baking parchment prevents dango from sticking when shaping and freezing.
- Kuromitsu and kinako toppings offer a classic flavor combination; feel free to adjust the quantities to your preference.
- Frozen dango should be consumed within one month for best taste and texture.
- Thaw frozen dango carefully to maintain their soft texture.
Keywords: Shiratama Dango, Japanese dessert, Rice flour dumplings, Kuromitsu, Kinako, Sweet mochi balls
