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Shiratama Dango (白玉団子) – Sweet Rice Flour Dumplings
More recipes: Japanese recipes · Asian desserts · All Asian recipes
Shiratama Dango (白玉団子) – Sweet Rice Flour Dumplings
Laura Chen
4
30 minutes
5 minutes
200
Japanese
Dessert
Shiratama Dango are Japanese dumplings made from shiratamako, a finely ground glutinous rice flour. They are soft and springy to the bite and taste mild, with the sweetness coming from kinako or anko. You only need flour and water, and the dumplings are ready in 35 minutes.
Ingredients
- 100 g shiratamako (sweet rice flour)
- 120 ml water
- 2 tbsp kinako (roasted soybean flour) for sprinkling
- 120 g anko (sweet red bean paste) on the side
Instructions
- Put the shiratamako in a bowl.
- Slowly add the water and gently knead with your hands to a soft dough.
- Divide the dough into small portions and roll them into balls.
- Bring a pot of water to a boil and add the dango dumplings.
- Cook the dumplings until they float to the surface, then cook for 1 more minute.
- Lift the cooked dango out with a slotted spoon and cool briefly in cold water.
- Arrange the dango on plates and sprinkle with kinako or serve with anko.
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More recipes: Japanese recipes · Asian desserts · All Asian recipes