Shiratama-dango-recipes

How to make Shiratama-dumpling/Shiratama-dango

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.

Note:

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

METHOD

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.

Mitarashi-tare

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

Goma-an

Combine all the ingredients in a bowl. Mix well.

Syrup

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