Shiratama Dumplings
Delightfully chewy shiratama dumplings made from glutinous rice flour, perfect as a sweet treat or dessert.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dessert
- Method: Boiling
- Cuisine: Japanese
- Diet: Vegan
Ingredients
- 100 g glutinous rice flour (shiratamako)
- 90 ml water (approximately)
- 90 g glutinous rice flour (mochiko)
- 10 g potato starch (katakuriko) or tapioca starch
- 80 ml water (approximately)
- Dark brown sugar syrup (kuromitsu)
- Roasted soybean powder (kinako)
Instructions
- Measure 100 g glutinous rice flour (shiratamako) into a bowl and whisk. For mochiko, use 90 g glutinous rice flour and 10 g potato starch.
- Measure 90 ml of water and pour half into the bowl. For mochiko, measure 80 ml of water and pour half into the bowl.
- Mix with a spatula, adding the rest of the water little by little until a smooth dough forms.
- Knead the dough until it has the texture of an earlobe.
- Boil a pot of water. Cut the dough in half and roll into cylinders, cutting each into 10 equal pieces and rolling them into balls with a dent in the center.
- Place them on baking parchment.
- Once boiling, gently place the shiratama dango into the pot and boil until they float (about 3 minutes).
- When they float, set a timer for 1 minute, prepare a bowl of ice-cold water.
- Turn off heat, transfer the cooked dumplings to the ice water, and let them cool for 5-10 minutes.
- Drain and serve topped with dark brown sugar syrup and roasted soybean powder.
Notes
Ensure to knead the dough well for the best texture. Store leftovers in an airtight container for up to 3 days, or freeze them.