Shiratama Dango Mochi Balls (Print View)

Classic Japanese rice dumplings with a chewy texture, served with sweet syrup and roasted soybean powder.

# What You'll Need:

→ Shiratamako Version

01 - 100 g glutinous rice flour (shiratamako)
02 - 90 ml water, approximately

→ Mochiko Version

03 - 90 g glutinous rice flour (mochiko)
04 - 10 g potato starch (katakuriko) or tapioca starch
05 - 80 ml water, approximately

→ Optional Toppings

06 - dark brown sugar syrup (kuromitsu)
07 - roasted soybean powder (kinako)

# Directions:

01 - In a mixing bowl, combine glutinous rice flour with the appropriate starch if using mochiko. Whisk to eliminate lumps.
02 - Pour half of the measured water into the flour mixture. Mix with a spatula, gradually adding the remaining water while kneading until a smooth, pliable dough forms. Stop adding water once the dough reaches a soft, earlobe-like texture.
03 - Divide the dough into halves (or quarters/sixths if making a larger batch), roll each portion into a cylinder, then cut each cylinder into 10 equal pieces. Roll each piece into a ball and gently press the center to make a small indentation. Arrange balls on parchment paper to prevent sticking.
04 - Bring a pot of water to a rolling boil. Gently add the dumplings, stirring softly with chopsticks to prevent sticking. Boil until the dumplings float, about 3 minutes, then continue boiling for 1 additional minute.
05 - Transfer boiled dumplings to a bowl of ice-cold water using a mesh spoon. Let them cool for 5–10 minutes, then drain thoroughly.
06 - Serve dumplings with dark brown sugar syrup and roasted soybean powder as desired. For leftover dumplings, freeze on a baking paper–lined tray for 1 hour, then store in a freezer bag and consume within 1 month. Thaw in a microwave (40–50 seconds at 600W) or in cold water before serving.

# Notes:

01 - For an authentic texture, knead well and adjust water gradually to achieve a smooth, elastic dough mimicking an earlobe's firmness.
02 - Leftover dumplings freeze well. Avoid stacking them until solid to prevent sticking.

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