Shiratama Dango (Japanese Rice Dumplings) with Kuromitsu and Kinako Recipe
Shiratama Dango are traditional Japanese chewy rice dumplings made from glutinous rice flour. Soft and slightly sweet, these mochi balls are boiled until they float and typically served with a drizzle of rich dark brown sugar syrup (kuromitsu) and a dusting of roasted soybean powder (kinako). This simple recipe yields a delightful dessert or snack perfect for any season.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 3 servings (about 20 dumplings)
- Category: Dessert
- Method: Boiling (Stovetop)
- Cuisine: Japanese
- Diet: Gluten Free
Ingredients
For Shiratama Dango (with Shiratamako)
- 100 g glutinous rice flour (shiratamako)
- 90 ml water (approx)
Alternative Dough (with 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 Dough: Measure 100 g glutinous rice flour (shiratamako) into a bowl and whisk briefly. Pour half of the 90 ml water into the bowl. (If using mochiko, combine 90 g mochiko and 10 g potato starch in a bowl, whisk, then add half of 80 ml water.)
- Form Dough: Mix with a spatula and gradually add the remaining water little by little, kneading between additions until a smooth, pliable dough forms with the texture similar to an earlobe. Note you may not need all the water.
- Shape Dumplings: Cut the dough in half and roll each into cylinders. Slice each cylinder into 10 equal pieces and roll into balls. Press the center of each ball to make a slight dent. For larger batches, adjust dividing accordingly.
- Prevent Sticking: Arrange the formed dumplings on baking parchment to stop them from sticking to surfaces.
- Boil Dumplings: Bring a pot of water to a boil. Gently place the dumplings into the boiling water, nudging with chopsticks to prevent sticking to the bottom. Boil until the dumplings float to the surface, approximately 3 minutes.
- Cook Through: Once all dumplings float, set a timer for 1 more minute to ensure they are fully cooked. Meanwhile, prepare a bowl of ice-cold water.
- Cool Dumplings: Turn off the heat and use a mesh spoon to transfer the cooked dumplings into the ice water bath. Let them cool for 5 to 10 minutes to firm up their texture.
- Serve: Drain the dumplings and serve topped with dark brown sugar syrup (kuromitsu) and a sprinkling of roasted soybean powder (kinako). Enjoy immediately.
- Store Leftovers: If you have leftovers, spread them out on a baking paper-lined tray and freeze for 1 hour. Then transfer to a sealable freezer bag and consume within 1 month. To reheat, thaw in the microwave for 40-50 seconds at 600W or slowly in a bowl of water.
Notes
- If substituting mochiko for shiratamako, add potato starch to maintain the correct texture.
- Do not over-add water to the dough; it should be soft but not sticky.
- Pressing a dent into each ball helps the dumplings cook evenly and hold toppings.
- The ice water bath stops cooking and firms the dumplings, ensuring the perfect chewy texture.
- Freezing leftovers prevents dumplings from sticking together and preserves freshness.
- Kuromitsu and kinako can be adjusted to taste or substituted with other sweet syrups and toppings.
