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!
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
Serving: 1servingCalories: 260kcalCarbohydrates: 63gProtein: 2gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 8mgPotassium: 231mgFiber: 2gSugar: 37gVitamin A: 38IUVitamin C: 5mgCalcium: 10mgIron: 0.3mg
This nutritional information is estimated and provided for general reference only.