Shiratama Dango (Mochi Balls Recipe)
Learn how to make Shiratama Dango, an easy and chewy dessert. With just a few simple ingredients, you can enjoy these delightful Japanese mochi balls with your favorite tea!
Ingredients
Instructions
- Make Shiratama Balls: In a bowl, mix the shiratamako and water by hand until a smooth dough forms. Pinch off small portions of dough and roll them into balls using your palms.
- Boil: Drop the shiratama balls into boiling water. When they float to the surface (in about 2-3 minutes), transfer them to a bowl of ice water to cool.
- Make the Mitarashi Syrup: Combine the sugar, soy sauce, potato starch, and water in a small pot. Cook over low heat and stir until the mixture thickens.
- Serve: Place the shiratama dango on a plate and drizzle with the mitarashi syrup.
Notes
- 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. When eating, warm them in boiling water or heat them in the microwave.
- If the dough is too soft and sticks to your hands, add more shiratamako. If it’s too hard, gradually add water to adjust the consistency.
- It's best to roll all the dough into balls first, then start boiling. This ensures they cook evenly and at the same boiling time.
- When freshly boiled, the dango is soft and fluffy. Cooling it in cold water will firm up the texture. If you prefer to eat it warm, skip the cold water step and enjoy it right away.
Video
Nutrition
Serving: 1servingCalories: 139kcalCarbohydrates: 31.6gProtein: 2.2g
This nutritional information is estimated and provided for general reference only.