Shiratama Dango are chewy and soft Japanese rice dumplings and are used in so many nostalgic and traditional Japanese desserts. In this post, I'll explain what Sharatama Dango and Shiratamako are, the difference between dango and mochi, the easy recipe, and simple topping ideas to enjoy them. Making Shiratama Dango is so easy, it 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!
Shiratama Dango itself is plain dumplings, so add toppings or make it into Japanese traditional dessert like Anmitsu!
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 Hojicha Latte.
Jump to:
- What is Shiratama Dango?
- Difference between Shiratamako and Mochiko
- What is the difference between Dango, Shiratama, and Mochi?
- Why You'll Love This Recipe
- Ingredients of Shiratama Dango
- How to Make Shiratama Dango
- Serving Suggestions
- Storage Tips
- More Mochi and Dango Recipes
- Troubleshooting and FAQs
- Shiratama Dango: Easy Japanese Rice Dumpling Dessert
What is Shiratama Dango?
Shiratama dango (白玉団子) are small, chewy dumplings made with glutinous rice flour and are widely used in Japanese desserts. They are popular because of their distinctive chewy texture, described as mochi mochi(もちもち) in Japanese.
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!
Shitratama Dango is made of a special type of glutinous rice flour called Shiratamako (白玉粉). The dumplings made of Shiratamako have a signature springy texture. Making them at home is easy and fun, just mixing Shiratamako and water and kneading them together like Play-Doh. It's perfect as a kids' activity too!
Difference between Shiratamako and Mochiko
Shiratamako (白玉粉), or Shiratama flour, is a special type of glutinous rice flour made from mochigome(Japanese sweet rice, glutinous short grain rice). Shiratamako was made by extracting starch from glutinous short grain rice.
But, there is another glutinous rice flour on the market: mochiko (もち粉). 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. I used mochiko in
Mango Cream Mochi and Strawberry Chocolate Mochi recipes.
- 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 of Shiratama Dango
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
Shiratamako-to-Water Ratio
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 the Toppings
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 is 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.
- 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. Another classic way to check the consistency is when the dough is soft like your earlobe, it's ready!
- 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 gently 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 for 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!
Tip: The process of making Shiratama dango is pretty simple. And the key is hydration! Check out the consistency in the image of step 3 and make sure yours looks like this. Or do the classic Earlobe Test, compare the softness of the dough and your earlobe (use each hand for each, not the same!), and if they're the same softness, they're ready!
Serving Suggestions
Shiratama Dango itself is not sweetened, so serve it with toppings to make it a fun and easy dessert!
- Kinako & Kuromitsu - Classic combo goes hand in hand with shiratama Shiratam dango. If you can't find them, try powdered peanut butter and maple syrup.
- Ice Cream - Serve with scoops of vanilla, matcha, and strawberry 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 Ponchi(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 Dango - You can make mitarashi dango with shiratama dango. Drizzle over the sweet and salty Mitarashi glaze to enjoy.
Sweet desserts pair wonderfully with Japanese tea, like Vanilla Matcha Latte and Hojicha Latte.
Storage Tips
Refregiate
If you're not enjoying Shiratama Dango right away, keep them in an airtight container and store them in a fridge. Enjoy within 1-2 days.
Reheat
Cold Shiratama Dango stored in a fridge is hard and not enjoyable. Reheat them to revive the texture! You can soften dango either by boiling or microwaving.
Boiling Method: Drop the dango into a pot full of boiling water and cook them until just softened, for about 30 seconds.
Microwave method: add the dango to a microwave-safe bowl and cover with water. Microwave for 15 seconds at a time, until just warm and soft.
Either way, cooking too much causes dango to melt and lose its chewy texture, so keep an eye on them while warming. Enjoy immediately!
Freeze
Cooked Shiratama Dango freeze well. Arrange them on a parchment-lined sheet tray without touching each other, then freeze. Once frozen, transfer them to an airtight 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
- Reheat by boiling or microwaving in water(see reheating methods above). Cook longer to achieve a soft texture(but not too long).
More Mochi and Dango Recipes
Shiratama dango is so versatile and can be added to many Japanese or non-Japanese desserts to add fun chewiness. If you love chewy texture, try more mochi and dango recipes!
Troubleshooting and FAQs
The most common cause is not enough water. Add more water to hydrate the dough, but do it slowly, adding ½-1 teaspoon at a time. The basic Shiratamako-to-water ratio is 1:1, but it depends on humidity, temperature, brand of flour, etc. It's easy to add too much, so start with a splash and add more as needed. Sometimes just wetting your hand is enough.
It means you've added too much water to the flour. The easy fix is to add a sprinkle more shiratamako and knead well until smooth. I often realize it when shiratama balls won't stay in shape and start to wilt. You can fix the consistency even after you start to roll.
This is a common method to test the consistency in Japan. Compare the texture of the dough and firmness of your earlobe, the dough should be as soft and smooth.
They're the best when made fresh because they'll harden when chilled (imagine leftover rice). For the leftovers, keep them in an airtight container and store them in a fridge. Reheat (see the next question) and enjoy within 1-2 days. For longer storage, freeze them (see the question below)
Reheat them to revive the texture! You can soften dango either by boiling or microwaving. Drop the dango into a pot full of boiling water and cook them until just softened, for about 30 seconds. Or add the dango to a microwave-safe bowl and cover with water. Microwave for 15 seconds at a time, until just warm and soft. Either way, cooking too much causes dango to melt and lose its chewy texture, so keep an eye on them while warming. Enjoy immediately!
Yes, but only after cooking. Arrange them on a parchment-lined sheet tray without touching each other, then freeze. Once frozen, transfer them to an airtight 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 or reheat using the methods described in the question above.
Shiratama Dango: Easy Japanese Rice Dumpling Dessert
Ingredients
For Shiratama Dango
- 75 g Shiratamako
- ¼ cup water plus more as needed *see note 1
For the Topping * see note 2 for Anmitsu recipe
- 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. Another classic way to check the consistency is when the dough is soft like your earlobe, it's ready!
- 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 for 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
Nutrition
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