How to make Shiratama-dumpling/Shiratama-dango


Shiratama dango is sticky rice ball that goes well with an-ko(sweet adzuki bean paste), kina-ko(roasted soy bean flour) and mitarashi-tare(sweet soy sauce).

They’re sooo delicious!

INGREDIENTS (makes 40 small dumplings or makes 24 stuffing dumplings)

Shiratama flour (glutinous rice flour)  200g

Water 200cc

An-ko(sweet adzuki bean paste)  

Kina-ko(roasted soy bean flour)

  • Kina-ko  20g
  • Cane suger  20g 
  • Salt  proper quantity

Mitarashi-tare(sweet soy sauce)  

  • Soy sauce  1 and 1/2Tbsp
  • Cane sugar  3Tbsp (it’s about 30g)
  • Mirin(sweet sake)  1/2Tbsp 
  • Katakuri-flour(potato starch)  1Tbsp
  • Water  90cc (it’s equal to 90ml)

Goma-an(sweet adzuki bean paste with black sesame)  

  • An-ko 100g
  • Ground black sesame 20g 
  • Sesame oil 1Tsp

Matcha syrup

  • Water 150ml
  • Sugar 50g
  • Matcha powder 1Tsp 

Lemon syrup

  • Water 200ml
  • Sugar 50g
  • Lemon juice 1/2Tbsp 

Sesame as needed.



Canned or packed an-ko is easily available in the supermarkets.



Making the dough

Put shiratama flour in a bowl. Add water little by little, crushing grain using fingers and mix well with water. Then, knead the dough using palm firmly and then form the dough into a big round ball. At this point, the dough is soft as same as earlobe.

Shiratama flour and water is always about the same amount. Make sure not to put too much water. Water could be less.

Shape the dough into small shiratama balls.

To make all shiratama-balls as the same size, divide the dough into 4. And divide into 2 again. Now you have 8 lumps of dough. You can make 5 shiratama dumplings from each lumps of dough. 

(You can make 3 shiratama dumplings from each lumps of dough if you want to wrap goma-an or fruit jelly inside.)

Bring water to the boil. Boil shiratama dumplings on medium/high heat for a few minutes. Gradually shiratama dumplings come to the surface. Lower the heat and keep boiling for 1-2 minutes. 

Remove shiratama dumplings and plunge into cold water for 5-10minutes. 

Then, drain the water, shiratama is now ready to eat.


Kina-ko powder

Combine all the ingredients in a bowl. Mix well.


Combine all the ingredients in a pan. Mix well. Cook over a low flame and stir until mitarashi-tare become clear.


Combine all the ingredients in a bowl. Mix well.


Dissolve sugar in hot water. Add lemon juice or matcha powder and mix well. Cool it down and keep it in the fridge.



INGREDIENTS (makes 30-32 small dumplings/8 skewered dumplings)

Shiratama flour (glutinous rice flour)  100g

Jo-shin flour (rice flour)  50g

Water 130-150cc

When you mix Shiratama flour and Jo-shin flour, dango texture become less stickiness. 

So it’s easy to make skewered dumplings(串団子).

There’s no right answer of mixing amount, it depends on one’s taste.

Choose your own topping.

Please enjoy!!



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