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Shiratama Dango 白玉団子 • Simply One Cookbook


Shiratama Dango are smooth, mochi-like dumplings that add a refined sweetness and chewy, bouncy texture to wagashi (Japanese conventional sweets) and fashionable desserts. When the craving strikes, it’s straightforward to make them at dwelling in quarter-hour with simply 2 elements.

A round black plate containing shiratama dango (mochi balls).A round black plate containing shiratama dango (mochi balls).

Like most youngsters, I adored candy Japanese desserts and snacks whereas rising up in Yokohama. I’ve many nostalgic reminiscences of cooling off with refreshing kanten jelly and fruits (Anmitsu) on a sweltering summer season day or warming up with candy azuki bean soup (Oshiruko) on a cold Japanese New Yr.

Each of those Japanese sweets have one ingredient in frequent—a small, white dumpling known as shiratama dango (白玉団子). These dimpled, mochi-like balls are really easy to make at dwelling each time the craving strikes! Maintain studying to discover ways to make this easy Shiratama Dango recipe at dwelling.

Red lacquered bowls containing red bean soup with mochi balls.Red lacquered bowls containing red bean soup with mochi balls.

What’s Shiratama Dango?

Shiratama dango are conventional rice flour dumplings made with shiratamako (白玉粉), a flour constituted of short-grain glutinous rice (mochigome, もち米). Refined of impurities, this flour provides the dumplings a easy, springy texture and distinctive sweetness. 

First launched by China, shiratama dango have been extremely valued by the Japanese imperial courtroom and the Aristocracy throughout the Heian interval (794–1185). Whereas the final inhabitants gained entry to them within the thirteenth and 14th centuries, it wasn‘t till the Edo interval (1603–1868) that they turned a typical family meals. We now take pleasure in them in on a regular basis snacks in addition to in Japanese tea ceremony and conventional tremendous eating (kaiseki ryori).

A bowl containing anmitsu, a traditional dessert with kanten jelly, fruits, mochi, green tea ice cream, and sweet red bean paste.A bowl containing anmitsu, a traditional dessert with kanten jelly, fruits, mochi, green tea ice cream, and sweet red bean paste.

Plain Mochi vs. Shiratama Dango

Shiratama dango is a sort of mochi ball and listed below are 3 ways they’re completely different:

  • Components – Shiratama dango is constituted of short-grain glutinous rice flour, additionally known as candy rice flour. Plain mochi begins with cooked short-grain glutinous rice, or candy rice.
  • Preparation – The dough for shiratama dango is formed first, then cooked. In distinction, the rice for plain mochi is cooked first, then pounded and formed into rice muffins.
  • Texture – Shiratama dango is springy, bouncy, gooey, and a bit chewy. It stays smooth for as much as half-hour after it’s made. In the meantime, plain mochi is sticky, elastic, and really chewy. It hardens shortly because it cools and is often air-dried for storage. Shiratama dango is softer than different kinds of dango (rice dumplings) like Mitarashi Dango.

Why You’ll Love This Recipe

It is a easy and quick recipe that you should use in so some ways.

  • Solely 2 elements – Whereas some variations add silken tofu to the combination, my recipe retains it easy.
  • Versatile – Use them scorching or chilly in numerous conventional and fashionable desserts.
  • Fast mochi repair – It cooks up quick, and its bouncy and barely chewy texture is irresistible.
  • Simple to deal with – Making dough utilizing glutinous rice flour is far simpler than cooking and pounding rice.

Components for Shiratama Dango

The ingredient listing couldn’t be shorter!

  • Shiratamako (白玉粉)– A chunky flour that produces the perfect texture and taste; when you can’t discover it, use mochiko (learn beneath)
  • Water – Use 3/4 cup water or much less per batch; you could not want all of it

Substitution Suggestions

  • Have you ever checked Amazon and a Japanese grocery retailer for shiratamako? When you nonetheless can’t discover it, you should use mochiko. Nevertheless, I extremely advocate utilizing shiratamako if potential. It’s a lot simpler to work with than mochiko. Additionally, dumplings constituted of shiratamako have a lighter, bouncier texture and delicate candy taste. Study extra on my shiratamako web page.
  • When you use mochiko, remember to add much less water to the dough.

How you can Make Shiratama Dango

Make it in simply quarter-hour! See the recipe card for the easy and easy cooking methodology.

Leap to Recipe

  1. Make the dough. Knead it till you get a smooth, earlobe-like consistency.
  2. Roll the dough into small balls.
  3. Boil the dumplings in a pot of water. After they float to the floor, cook dinner for another minute and take away with a slotted spoon.
  4. Let cool in a bowl of ice water.
  5. Serve with candy crimson bean paste (anko) or sweetened soybean flour (kinako).
Kinako Shiratama DangoKinako Shiratama Dango

Recipe Suggestions and Methods

  • Add the water steadily. Combine properly and test the feel of the dough earlier than including extra water.
  • You could not want so as to add all of the water.
  • The dough is prepared when it has a smooth, earlobe-like texture.
  • When you unintentionally add an excessive amount of water, don‘t combine it in. Shortly place a paper towel on high of the water to soak up it.
  • In case your dough is simply too runny, add extra shiratamako and knead. Repeat till you obtain the appropriate texture.

How you can Retailer

  • To Refrigerate: In case you are not utilizing them instantly, hold them in water and retailer within the fridge.
  • To Reheat. Shiratama dango will change into arduous, so reheat them in boiling water to melt them earlier than serving.

FAQs

I added an excessive amount of water, and now the dough is simply too smooth. How can I repair it?

Add a small quantity of shiratamako. Combine properly after you add it and test the dough. Repeat till you obtain the appropriate consistency.

I added all of the water, however my dough continues to be dry. What can I do?

Add a really small quantity of water. Typically, all you want is to moist your hand a bit bit. Knead properly, then test the consistency. Repeat till you obtain an earlobe-like, smooth dough.

How you can Serve and Use Shiratama Dango

A round black plate containing shiratama dango (mochi balls).A round black plate containing shiratama dango (mochi balls).

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A round black plate containing shiratama dango (mochi balls).A round black plate containing shiratama dango (mochi balls).

Shiratama Dango

Shiratama Dango are smooth, mochi-like dumplings that add a refined sweetness and chewy, bouncy texture to wagashi (Japanese conventional sweets) and fashionable desserts. When the craving strikes, it‘s straightforward to make them at dwelling in quarter-hour with simply 2 elements.

Prep Time: 10 minutes

Prepare dinner Time: 5 minutes

Whole Time: 15 minutes

Servings: 30 shiratama dango

Components 

 

Japanese Ingredient Substitution: If you need substitutes for Japanese condiments and elements, click on right here.

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Directions 

  • Collect all of the elements. Word: Shiratama Dango are historically made with out sugar since we at all times eat them with one thing candy. If you wish to make them sweeter, you may add as much as ¼ cup (50 g) sugar, adjusting to your desire. When you add sugar, it’s essential to use much less water. Combine the sugar into the shiratamako first, then steadily add water as instructed.

  • Begin boiling water in a medium pot. As soon as it boils, flip down the warmth and canopy with a lid till you‘re able to cook dinner the dumplings.

To Make the Dough

  • Add 7 oz shiratamako (glutinous rice flour/candy rice flour) to a big bowl. Steadily add 80% of the water whereas mixing properly with chopsticks or a silicone spatula. Put aside the remaining water for the subsequent step, in case you want it. You won’t want so as to add the complete ¾ cup water. Tip: When you’ve got unintentionally added all of the water directly, shortly place a paper towel over it and take up extra water earlier than mixing. When you already combined it in, you‘ll have so as to add extra shiratamako.

  • As soon as the flour and water kind small clumps, begin mixing by hand. Use the mass of dough to select up the flour items within the bowl. The dough will probably be fairly dry. Knead till it turns into a agency, easy ball; in Japanese, we name this an “earlobe-like“ texture. It‘s the proper consistency when you can cleanly break aside the dough mass in half. Whether it is too crumbly to kind a ball, add a bit extra water onto your hand, knead it into the dough, and test once more. Tip: If it feels smooth like kids‘s play dough, you‘ve added an excessive amount of water. In that case, knead in a little bit of shiratamako and test for the right dough consistency.

To Minimize and Form the Dough

To Prepare dinner the Shiratama Dango

To Retailer

  • Shiratama Dango are smooth and chewy inside half-hour after they’re made. In case you are not utilizing them instantly, hold them in water and retailer within the fridge. Shiratama Dango will change into arduous, so you might want to reheat them in boiling water to melt them earlier than serving.

Notes

If you could find each mochiko and shiratamako, I like to recommend utilizing shiratamako as a result of mochi made with shiratamako has a really easy, extra refined, and elastic bouncy texture. And it additionally tastes higher in my view. Additionally, shiratamako is far simpler to make use of in comparison with mochiko. You’ll be able to learn a bit bit extra particulars on these glutinous rice flour on shiratamako web page.

Vitamin

Vitamin Information

Shiratama Dango

Quantity per Serving

% Day by day Worth*

* P.c Day by day Values are primarily based on a 2000 calorie weight loss plan.

Writer: Namiko Chen

Course: Dessert

Delicacies: Japanese

Key phrase: dango, mochi, wagashi

©JustOneCookbook.com Content material and pictures are copyright protected. Sharing of this recipe is each inspired and appreciated. Copying and/or pasting full recipes to any web site or social media is strictly prohibited. Please view my picture use coverage right here.

Editor’s Word: This publish was initially revealed on March 12, 2014. It was republished with extra useful content material and new photographs on June 6, 2024.



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