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colorful shiratama dango on a plate

Shiratama Dango (Mochi Balls)

  • Author: JURI
  • Prep Time: 10
  • Cook Time: 5
  • Total Time: 15 minutes
  • Yield: 12-20 balls 1x
  • Category: Dessert
  • Method: Boil
  • Cuisine: Japanese
  • Diet: Vegan


Learn how to make Shiratama dango, which is similar to the traditional Japanese sticky mochi. This is a quick and easy recipe with simple ingredients. Enjoy it with your favorite tea!



Shiratama Dango


Matcha Shiratama Dango

Tofu Shiratama Dango

  • 50g Shiratamako
  • 10g Water
  • 50g Silky tofu

Sweet Potato Shiratama Dango

  • 50g Shiratamako
  • 45g Water
  • 50g Sweet potato (Steam and remove the skin)

Kabocha Shiratama Dango

  • 50g Shiratamako
  • 45g Water
  • 50g Kabocha (Steam and remove the skin)


Mitarashi syrup

  • 2 Tbsp Sugar (18g)
  • 1 Tbsp Soy sauce (18g)
  • 1 tsp Potato starch (3g)
  • 5 Tbsp Water (75g)

Kuromitsu syrup

  • 2 Tbsp Kokuto (Japanese black sugar) (18g)
  • 2 Tbsp Water (30g)


  • 1 Tbsp Anko (25g)
  • 2 tsp Water (10g)

Miso sauce

  • 1 Tbsp Miso paste (18g)
  • 2 tsp Honey (10g)
  • 2 tsp Water (10g)


  • 1 Tbsp Kinako (Soybean flour) (8g)
  • 1/2 Tbsp Sugar (9g)


Shiratama dango (Same steps for variations)

  1. Make the dough: Put the ingredients in a bowl and mix by hand. (Mash pumpkin and sweet potatoes before mixing with other ingredients).
  2. Make balls: Pinch the dough and roll it in the palm of your hand to make a ball.
  3. Boil: Put them in boiling water, and when they float (within a few minutes), put them in a bowl of ice water to cool them.
  4. Serving: Serve dango on a plate and put a topping of your choice over.


  1. Mitarashi/Kuromitsu: Put the ingredients in a pot and cook until thickened on low heat.
  2. Anko/Miso/Kinako: Mix the ingredients.


  • Storage: 3 days in the fridge. They will become hard the next day, so warm them up in the microwave before eating.  Also, they can be stored in the freezer for up to one month.
  • Pumpkin and sweet potatoes: Steam and remove the skin. This recipe uses starchy pumpkin. If the pumpkin is watery (you can tell by steaming it), reduce the amount of water.
  • Step 1: If the dough is too soft (stick to your hand), add Shiratamako, and if it is too hard, adds water little by little to adjust the consistency.
  • Step 2: If you boil them while making balls, they are not cooked evenly,  so please finish making balls before boiling.

Keywords: Shiratama dango, mochi balls