Shiratama Dango Recipe ( 白玉団子 )

Photo: Sara Harris

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TRADITIONAL JAPANESE RECIPE: Shiratama Dango (白玉団子) is a type of mochi widely used in Japan made from glutinous rice flour. The rice flour used comes from Mochigome (もち米/糯米) a Japanese short grain rice.

There are two types of glutinous rice flour you can use: Shiratamako (白玉粉) or Mochiko (餅粉) (or combine both).

Best in this case is Shiratamako because mochi made with Shiratamako has very smooth, more refined, and elastic bouncy texture.

A common Japanese proverb "hana yori dango" (花より団子, literally, "dango rather than flowers") refers to a preference for practical things rather than aesthetics.

A hairstyle consisting of dango-like buns on either side of the head is sometimes known as odango.

Dorodango is a Japanese art form in which earth and water are molded to create a delicate, shiny sphere, resembling a billiard ball.

 

 

 

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Skill Level:	Time: 20 Minutes
Price:	Makes: 16 Pieces

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Ingredients:

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Conversions

 

 

 

Directions:

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01 - Combine Mochiko, Sugar and 30gr / 1oz / 2 tablespoons Water in a large bowl and mix with a rubber spatula until well combined.

02 - Using your hand, press the Mochiko mixture and form it into a ball. Slowly add the remaining 7gr / 0.24oz / 0.5 tablespoon Water while forming into a ball. If crumbs start forming, wet your hands (instead of pouring extra water into the bowl) and try again to form a ball until the texture of the dough is like “earlobe”.

03 - Roll the ball to form a log.

04 - Pinch or cut the Dough making small balls. You should be able to make about 16 balls.

05 - Use your index finger to make an indentation in the center (this will help cook faster and less doughy in texture after cooking).

06 - Cook the Shiratama Dango in boiling water, about 2 minutes.

07 - When Shiratama Dango starts to float, pick them up and soak in ice water to let them cool.

Notes:

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- Shiratama Dango are soft and chewy within 30 minutes after they are made. If you are not using them right away, keep them in water and store in the refrigerator. Shiratama dango will become hard, so you need to re-cook them in boiling water to soften before serving.

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Written by: Uncut Recipes

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