Shiratama Dango with Fruit
This fruit punch-style shiratama dango is a refreshing Japanese summer dessert made with soft, mochi-like dango, colorful fruit, and simple syrup. It’s perfect when you’re craving something cold and sweet on a hot day!
For more ways to enjoy dango, try my shiratama dango recipe!
Recipe Ingredients
You’ll need the following ingredients to make this cold dessert:
How To Make Shiratama with Fruits: STEP BY STEP
Here’s a quick visual guide! Check the recipe card below for the video and full details!
Step 1
Make the simple syrup with sugar and water, then let it cool completely.
Step 2
Mix shiratamako and water until the dough comes together.
Step 3
Roll small portions of the dough into balls, then gently flatten the center.
Step 4
Boil the dango until they float to the surface, then cook for 1 more minute.
Step 5
Transfer to ice water and let them cool.
Step 6
Serve the shiratama dango with fruit and pour the syrup over the top.
You can enjoy it right away, or chill it well in the refrigerator before serving. I hope you try making it as a refreshing dessert on a hot day!
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Shiratama Dango with Fruit
Ingredients
Instructions
- Make the simple syrup: Add the sugar and water to a small pot. Heat over low heat, stirring until the sugar has dissolved. Remove from the heat and let it cool completely.
- Make the shiratama dango: Add the shiratamako to a bowl. Gradually add the water, mixing by hand until the dough comes together. Divide the dough into small pieces and roll each piece into a ball. Gently press the center of each ball to flatten it slightly.
- Boil the dango: Bring a pot of water to a boil. Gently add the shiratama dango to the boiling water. At first, they will sink to the bottom. Once they float to the surface, cook for 1 more minute. Transfer the cooked shiratama to a bowl of ice water and let them cool. Drain well.
- Serve: Add the shiratama dango and fruit to serving bowls. Pour the cooled syrup over the top. Serve chilled and enjoy!
Notes
- Storage: Store leftover shiratama dango in an airtight container in the refrigerator for up to 3 days. You can also freeze cooked shiratama dango for up to 1 month. To serve, reheat them in boiling water until soft again, or warm them in the microwave.
- Dough texture: If the dough is too sticky, add more shiratamako. If it feels too dry, add a little water.
- Sweetness: Adjust the sugar in the syrup to your taste.
Video
Nutrition
This nutritional information is estimated and provided for general reference only.
Juri Austin
Hi! I’m Juri, founder of Chef JA Cooks and the creator and photographer of this site. I’m here to guide you in authentic yet easy-to-follow Japanese recipes! Let’s explore the world of Japanese cuisine together!