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Shiratama Dango (Mochi Rice Balls or Dumplings)

Shiratama dango glutinous rice flour

Shiratama dango (mochi rice balls or dumplings) is a traditional Japanese dessert that is made from glutinous rice flour. Shiratama dango have a somewhat chewy texture and are served in a variety of Japanese desserts. 


Shiratama Dango (Mochi Rice Balls or Dumplings)
  1. Mix glutinous rice flour with water to make a dough. Follow the directions on the package, starting with the least amount of water possible. The amount of water will vary depending on various environmental conditions, such as temperature and humidity. Be careful not to add too much water. There is an expression in Japanese that the consistency of the dough should feel similar to your earlobe…
  2. Form the dough into little balls.
  3. Fill a pot with water and bring it to a boil. Drop the balls into a pot of boiling water. The balls will sink at first, then rise to the surface.
  4. Boil for 2-3 minutes after the balls have risen to the surface.
  5. Remove the balls from the water and immediately plunge them in ice water to cool down (and stop the cooking).
  6. Use the balls in traditional Japanese sweets or in other non-traditional desserts. (Example: served with canned fruits like in the last photo)
Posted in Dessert, Food