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Shiratama Dango are Japanese traditional rice dumplings. These chewy and soft mochi-like balls create an easy dessert when served with Kinako, anko red bean paste, or a scoop of matcha ice cream, a perfect addition to any Japanese sweets. Making Shiratama Dango is so easy, only requires one ingredient and is ready in under 15 minutes! Naturally vegan and gluten-free.

Shiratama Dango is a very nostalgic dessert for me. Like every kid growing up in Japan, I loved making these at home!

Now I’m grown up, but I still love making these at home, and I enjoy them with matcha drinks like Banana Matcha Latte or Matcha Green Tea Soda.

What is Shiratama Dango and What is It Made of?

When you explore the world of Japanese desserts, you’ll probably encounter small white dumplings. On matcha parfait, Anmitsu, ice cream, and shaved ice, you’ll find chewy balls sitting cutely on top of them. Chances are, they’re Shiratama Dango(白玉団子)!

Shiratama dangos are small, chewy rice flour dumplings and are widely used in Japanese desserts. They are popular because of their distinctive smooth chewy texture, described as mochi mochi(もちもち) in Japanese.

Shitratama Dango is made of, as you guessed it, Shiratamako(glutinous rice flour). The dumplings made of Shiratamako have an especially springy texture. Also, making them at home is easy and fun, just mixing Shiratamako and water and kneading them together. So it’s perfect as a kids’ activity too!

What is Shiratama Flour and How is it Used?

Shiratamako, or Shiratama flour is a special type of glutinous rice flour made from mochigome(Japanese sweet rice, glutinous short grain rice).

Difference between Shiratamako and Mochiko

There is another glutinous rice flour on the market: mochiko. So what’s the difference?

While both are made from mochigome, the production process of each flour is different, which leads to variations in texture and culinary use.

• Mochiko
  • Made by washing, drying, and grinding glutinous rice, resulting in powder form.
  • Creates a smooth and sticky texture.
  • Used to make Gyuhi, the wrapper of mochi ice cream.
• Shiratamako
  • Made by washing, soaking, grinding glutinous rice in water, then dehydrating. The resulting flour looks like chunky granules, but the powder itself is finer than mochiko, as it’s mainly a rice starch.
  • Creates a chewy and springy texture.
  • Used to make Shitratama Dango and Daifuku

Even though Mochiko is more affordable and widely available in many grocery stores, I recommend using Shiratamako specifically in this recipe. The texture that Shiratamako creates is so distinctive and special!

What is the difference between Dango, Shiratama, and Mochi?

So you might think, there are so many white dessert dumplings in the world of Japanese dessert and what’s the difference? I know I get it! Even a lot of Japanese people enjoy their desserts without knowing exactly what the difference is.

When it comes to mochi ball alikes, there are roughly three terms you need to know, Dango, Shiratama, and Mochi.

• Dango: A general term for Japanese dumplings made by kneading rice flour and water, being rolled into small balls, and either boiled or steamed to cook. The main ingredient of the Dango is rice flour, but the type of rice flour used depends on the texture and taste you’re looking for, including non-glutinous rice flour(Joshinko), glutinous rice flour(Mochiko and Shiratamako), and a blend of both(Dangoko).
• Shratama: A specific type of dango made with Shiratmako for a smooth and springy texture. It’s usually made with Shiratamako and water, but sometimes other ingredients like sugar or tofu are added.
• Mochi: Mochi is originally meant Japanese rice cake but also used as a broader category of rice cakes and chewy food. It’s typically made by pounding steamed sweet glutinous rice into a sticky, stretchy, smooth dough.

Why You’ll Love This Recipe

• Simple ingredients: You essentially need one ingredient, Shiratamako, to make this recipe. And add toppings your heart desires.
• Versatile: Enjoy them in endless ways, with ice cream, Mitarashi glaze, anko, and more.
• Naturally Gluten-Free: Made from rice flour! There are a bunch of gluten-free topping choices too.
• Easy to Make: Making Shiratama Dango is easy and fun! Unlike baking, it’s almost foolproof. Enjoy with yourself, friends, and kids.

Ingredients

Some variations of Shiratama Dango recipes are online, but the basic version requires just one simple ingredient(except water). To enjoy the Shiratama Dango to the fullest, you’ll need some toppings.

To make Shiratama Dango, you’ll need:

• Shiratamako flour – You can find Shiratamako at a local Asian grocery store or online.
• Water

Tip: The basic Shiratamako-to-water ratio for Shiratama Dango is 1:1. But depending on humidity, temperature, quality of the flour, etc., you probably need more or less water to achieve the perfect dough consistency. So start with a Shiratamako-to-water ratio of 1:0.8 and add more water as you need.

For Topping

Here are some topping suggestions to serve with Shiratama Dango!

• Kinako – Kinako is Roasted soybean flour used a lot as a mochi and dango topping and in Japanese baking. It has a nutty, toasted flavor and is packed with nutrition like protein, minerals, vitamins, and fiber. Kinako is not sweetened, so mix it with sugar or drizzle Kuromitsu over it when enjoying. Can’t find Kinako? Use powdered peanut butter instead.
• Kuromistu – Japanese black sugar syrup made with kokuto, unrefined brown sugar from Okinawa. The syrup is dark like molasses and has an earthy complex sweetness. It used to drizzle over a lot of Japanese desserts and paired well with Kinako. If you can’t find Kuromitsu, you can alternatively use honey or maple syrup.
• Anko – Sweet red bean paste widely used in Japanese confectionery. You can easily find canned Anko at local Asian grocery stores. Just serving anko with Shiratama Dango makes an easy satisfying dessert.

How to Make Shiratama Dango

Making Shiratama Dango is pretty simple and straightforward. So here I break down tips and tricks into each small step.

1. In a bowl, place Shiratamako and pour water over it. Use your hand or spatula to mix. Once it starts to form a dough, use your hand to knead until smooth. Make sure that no chunks of Shiratamako are left.

2. If the dough looks too dry, add more water, adding one teaspoon at a time. If the dough looks too floppy, add a sprinkle of more Shiratamako until it is smooth and firm. Knead well until a cohesive dough is achieved.

3. To check the consistency of the dough, break it in half. If it breaks easily with a flat, rough cut surface, the dough has reached the perfect hydration.

4. Roll the dough into a log and cut into 12 pieces.

5. Use your hands to roll each piece into balls.

6. Use your finger or a teaspoon to create an indent in the middle. This helps ensure even cooking.

7. Bring a pot full of water to a boil. Add Shiratama Dango and stir to remove them from sticking to the bottom of the pot. Cook until all of them float to the surface, about 3 minutes. Then cook another 1 minute.

8. Use a slotted spoon to transfer the Dango into ice water. Let cool. Drain well and transfer into serving bowls. Add toppings of your choice and enjoy!

Tip: The process of making Shiratama dango is pretty simple. And the key is the hydration! Check out the consistency in the image of step 3 and make sure yours looks like this.

Serving Suggestions

Shiratama Dango itself is not sweetened, so serve it with topping to make it a fun and easy dessert!

• Kinako & Kuromitsu – Classic combo goes in hand in hand with Shiratama Dango. If you can’t find them, try powdered peanut butter and maple syrup.
• Ice Cream – Serve with scoops of vanilla or matcha ice cream. Instant Japanese twist on your regular dessert routine.
• Anko – Sweet red bean paste is another classic topping. So good, guaranteed pairing.
• Canned and Fresh Fruits – Fruit Punch(フルーツポンチ) is a popular way to enjoy Shiratama Dango. Mix the canned fruit with syrup, fresh fruit, and Shiratama Dango. Let them soak in the syrup and enjoy.
• Mitarashi Sauce – Skew and add sweet and salty glaze.

Storage

• Refrigerate – If you’re not enjoying Shiratama Dango right away, keep them in an air-tight container and store them in a fridge.
• Reheat – Cols Shiratama Dango stored in a fridge is hard and not enjoyable. Boil or submerge them in water and microwave to reheat them to soften.
• Freeze – Cooked Shiratama Dango freeze well. Arrange them on a parchment-lined sheet tray without touching each other, and freeze. Once frozen, transfer them to an air-tight container and store them in the freezer. Don’t freeze Shiratama Dango before cooking, as they lose their texture. To reheat,
  • Thaw in a fridge overnight,
  • Boil,
  • or submerge them in water and microwave to reheat

Related

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Shiratama Dango: Easy Japanese Rice Dumpling Dessert

Shiratama Dango are chewy and soft mochi-like rice dumplings, a perfect addition to any Japanese desserts, and ready in under 15 minutes!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 5 minutes mins

Total Time 20 minutes mins

Course Dessert

Cuisine Japanese

Servings 12 dumplings

Calories 23 kcal

Ingredients

  

1x2x3x

For Shiratama Dango

• 75 g Shiratamako
• ¼ cup water plus more as needed *see note 1

For the Topping

• Kinako can be substitute with powdered peanut butter
• Kuromitsu can be substituted with maple syrup

Instructions

 

• In a bowl, place Shiratamako and pour water over it. Use your hand or spatula to mix. Once it starts to form a dough, use your hand to knead until smooth. Make sure that no chunks of Shiratamako are left.
• If the dough looks too dry, add more water, adding one teaspoon at a time. If the dough looks too floppy, add a sprinkle of more Shiratamako until it is smooth and firm. Knead well until a cohesive dough is achieved.
• To check the consistency of the dough, break it in half. If it breaks easily with a flat, rough cut surface, the dough has reached the perfect hydration.
• Roll the dough into a log and cut into 12 pieces.
• Use your hands to roll each piece into balls.
• Use your finger or a teaspoon to create an indent in the middle. This helps ensure even cooking.
• Bring a pot full of water to a boil. Add Shiratama Dango and stir to remove them from sticking to the bottom of the pot. Cook until all of them float to the surface, about 3 minutes. Then cook another 1 minute.
• Use a slotted spoon to transfer the Dango into ice water. Let cool. Drain well and transfer into serving bowls. Add toppings of your choice and enjoy!

Notes

note 1: The basic Shiratamako-to-water ratio for Shiratama Dango is 1:1. But depending on humidity, temperature, quality of the flour, etc., you probably need more or less water to achieve the perfect dough consistency. So start with a Shiratamako-to-water ratio of 1:0.8 and add more water as you need.

The nutrition is calculated without any toppings. Please note that the nutritional information provided is just an estimate and accuracy is not guaranteed.

Nutrition

Serving: 1dumplingCalories: 23kcalCarbohydrates: 5gProtein: 0.4gFat: 0.1gSodium: 0.2mgCalcium: 0.1mg

Keyword dango, mochi, shiratama

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