Name: Shiratama Dango (Japanese Glutinous Rice Flour Dumplings) Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Japanese
Ingredients: 100 g glutinous rice flour shiratamako (or 90 g mochiko glutinous rice flour + 10 g potato starch or tapioca starch); 90 ml water (if using shiratamako) or 80 ml water (if using mochiko); Dark brown sugar syrup (kuromitsu); Roasted soybean powder (kinako)

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Introduction

Shiratama Dango are soft, chewy Japanese rice flour dumplings that make a delightful treat. Light and versatile, they pair wonderfully with sweet toppings like brown sugar syrup and roasted soybean powder.

A rustic round stone bowl holds seven small, smooth, white dumplings with a glossy, slightly sticky surface. The dumplings are arranged closely in the bowl, partially submerged in a pool of dark, amber-brown syrup that creates a shiny, thick liquid layer around them. A light tan powder is sprinkled over the top three dumplings, adding a fine, grainy texture that contrasts with their soft, smooth skin. The bowl rests on a white marbled textured surface with a natural, uneven wood background behind. photo taken with an iphone --ar 4:5 --v 7

Ingredients

100 g glutinous rice flour shiratamako (or 90 g mochiko + 10 g potato starch)
90 ml water (if using shiratamako) or 80 ml water (if using mochiko mix)
Optional: dark brown sugar syrup (kuromitsu)
Optional: roasted soybean powder (kinako)

Instructions

Step 1: If using shiratamako, whisk 100 g of the flour in a bowl. Pour half of 90 ml water into the bowl. If using mochiko, whisk 90 g mochiko and 10 g potato starch together, then pour half of 80 ml water into the bowl.
Step 2: Mix with a spatula, then add the rest of the water gradually, kneading between additions, until you get a smooth dough with the texture of an earlobe. You may not need all the water.
Step 3: Bring a pot of water to a boil. Meanwhile, divide the dough in half and roll each into cylinders. Cut each cylinder into 10 equal pieces, then roll each piece into a ball and press a small dent into the center. Place on baking parchment to prevent sticking.
Step 4: Gently drop the dumplings into the boiling water. Use chopsticks to nudge them gently so they don’t stick to the bottom. Boil until they float, about 3 minutes.
Step 5: When all have floated, set a timer for 1 minute. Prepare a bowl of ice water. Turn off the heat and transfer the dumplings to the ice water using a slotted spoon. Let cool for 5–10 minutes.
Step 6: Drain and serve topped with dark brown sugar syrup (kuromitsu) and roasted soybean powder (kinako) as desired. Enjoy!

Tips & Variations

Pressing a dent into the center of each ball helps the dumplings cook evenly and hold toppings better.
If you can’t find kuromitsu or kinako, try drizzling honey or sprinkling toasted sesame seeds as alternatives.
For a fruity twist, serve with fresh berries or sweet red bean paste.

Storage

Store leftover shiratama dango spaced out on a baking tray lined with parchment paper in the freezer for 1 hour. Then transfer them to a sealed freezer bag and keep for up to 1 month. Thaw by microwaving for 40-50 seconds at 600W or slowly in a bowl of water before serving.

How to Serve

A small white bowl holds seven smooth, round, glossy white mochi balls neatly arranged in a single layer. A woman's hand pours a thick dark brown syrup from a small ceramic cup over the mochi, the syrup dripping in a thin stream creating shiny dark patches on the white mochi surface. In the background, a white bowl with light tan powder is visible on a white marbled surface, and a light wooden fork lies in front of the bowl. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular rice flour instead of shiratamako or mochiko?

Regular rice flour won’t produce the same chewy texture as glutinous rice flour. It’s best to use shiratamako or mochiko for authentic, soft dumplings.

What if my dough is too sticky or too dry?

If the dough feels too sticky, add a little more rice flour gradually. If it’s too dry and crumbly, add water a few drops at a time until it reaches a soft, pliable texture.