Description
Shiratama dango are soft, chewy Japanese dumplings made from just three pantry ingredients: sweet rice flour, sugar and water. They boil in about three minutes, cool in an ice bath until springy, and are served here with a spoonful of sweetened red bean paste. Simple enough for a weeknight sweet, and a lovely thing to roll together with kids.
Ingredients
Scale
- 1 cup (130 g) shiratamako (Japanese sweet rice flour)
- 1/4 cup (50 g) granulated sugar
- 1/2 cup (120 ml) water, room temperature
- 1/2 cup (150 g) sweetened red bean paste (anko), for topping
Instructions
- In a mixing bowl, whisk together the shiratamako and sugar.
- Add the water a little at a time, working it in with your hands, until you have a smooth dough about as soft as your earlobe. If it cracks, add water 1 teaspoon at a time; if it sticks to your palm, dust in a little more flour.
- Divide the dough into 20 equal pieces (about 15 g each) and roll each one into a smooth ball. Press a shallow dimple into the centre of each ball so it cooks through evenly.
- Bring a large pot of water to a rolling boil. Drop in the dango in two batches. They will sink, then rise; once they float, cook 2 minutes longer (about 3 minutes total).
- Lift the dango straight into a bowl of ice water with a slotted spoon and leave for 1 to 2 minutes, until firm and springy. Drain well.
- Divide the dango between 4 bowls, 5 per serving, and top each portion with 2 tablespoons of red bean paste. Serve at room temperature.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Boiling
- Cuisine: Japanese
Nutrition
- Serving Size: 5 dango with 2 tbsp anko (about 75 g)
- Calories: 260
- Sugar: 28g
- Sodium: 10mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Shiratama dango are best on the day they are made. Store leftovers in an airtight container in the fridge for up to 2 days; they firm up when cold, so let them sit at room temperature for 15 minutes or steam them for 30 seconds before serving.