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Shiratama Dango are mushy, mochi-like dumplings that add a refined sweetness and chewy, bouncy texture to wagashi (Japanese conventional sweets) and trendy desserts. When the craving strikes, it’s simple to make them at dwelling in quarter-hour with simply 2 substances.
Like most children, I adored candy Japanese desserts and snacks whereas rising up in Yokohama. I’ve many nostalgic recollections of cooling off with refreshing kanten jelly and fruits (Anmitsu) on a sweltering summer season day or warming up with candy azuki bean soup (Oshiruko) on a cold Japanese New 12 months.
Each of those Japanese sweets have one ingredient in widespread—a small, white dumpling referred to as shiratama dango (白玉団子). These dimpled, mochi-like balls are really easy to make at dwelling at any time when the craving strikes! Maintain studying to discover ways to make this easy Shiratama Dango recipe at dwelling.
What’s Shiratama Dango?
Shiratama dango are conventional rice flour dumplings made with shiratamako (白玉粉), a flour constituted of short-grain glutinous rice (mochigome, もち米). Refined of impurities, this flour offers the dumplings a clean, springy texture and distinctive sweetness.
First launched by China, shiratama dango had been extremely valued by the Japanese imperial court docket and the Aristocracy in the course of the Heian interval (794–1185). Whereas the overall inhabitants gained entry to them within the thirteenth and 14th centuries, it wasn‘t till the Edo interval (1603–1868) that they grew to become a standard family meals. We now get pleasure from them in on a regular basis snacks in addition to in Japanese tea ceremony and conventional advantageous eating (kaiseki ryori).
Plain Mochi vs. Shiratama Dango
Shiratama dango is a sort of mochi ball and listed below are 3 ways they’re totally different:
- Elements – Shiratama dango is constituted of short-grain glutinous rice flour, additionally referred to as candy rice flour. Plain mochi begins with cooked short-grain glutinous rice, or candy rice.
- Preparation – The dough for shiratama dango is formed first, then cooked. In distinction, the rice for plain mochi is cooked first, then pounded and formed into rice truffles.
- Texture – Shiratama dango is springy, bouncy, gooey, and a bit chewy. It stays mushy for as much as half-hour after it’s made. In the meantime, plain mochi is sticky, elastic, and really chewy. It hardens shortly because it cools and is normally air-dried for storage. Shiratama dango is softer than different sorts of dango (rice dumplings) like Mitarashi Dango.
Why You’ll Love This Recipe
It is a easy and quick recipe that you should use in so some ways.
- Solely 2 substances – Whereas some variations add silken tofu to the combination, my recipe retains it easy.
- Versatile – Use them sizzling or chilly in varied conventional and trendy desserts.
- Fast mochi repair – It cooks up quick, and its bouncy and barely chewy texture is irresistible.
- Simple to deal with – Making dough utilizing glutinous rice flour is far simpler than cooking and pounding rice.
Elements for Shiratama Dango
The ingredient record couldn’t be shorter!
- Shiratamako (白玉粉)– A chunky flour that produces the very best texture and taste; for those who can’t discover it, use mochiko (learn beneath)
- Water – Use 3/4 cup water or much less per batch; you could not want all of it
Substitution Suggestions
- Have you ever checked Amazon and a Japanese grocery retailer for shiratamako? If you happen to nonetheless can’t discover it, you should use mochiko. Nonetheless, I extremely suggest utilizing shiratamako if potential. It’s a lot simpler to work with than mochiko. Additionally, dumplings constituted of shiratamako have a lighter, bouncier texture and delicate candy taste. Be taught extra on my shiratamako web page.
- If you happen to use mochiko, make sure you add much less water to the dough.
Find out how to Make Shiratama Dango
Make it in simply quarter-hour! See the recipe card for the simple and easy cooking technique.
- Make the dough. Knead it till you get a mushy, earlobe-like consistency.
- Roll the dough into small balls.
- Boil the dumplings in a pot of water. After they float to the floor, cook dinner for yet another minute and take away with a slotted spoon.
- Let cool in a bowl of ice water.
- Serve with candy crimson bean paste (anko) or sweetened soybean flour (kinako).
Recipe Suggestions and Methods
- Add the water step by step. Combine nicely and examine the feel of the dough earlier than including extra water.
- Chances are you’ll not want so as to add all of the water.
- The dough is prepared when it has a mushy, earlobe-like texture.
- If you happen to by accident add an excessive amount of water, don‘t combine it in. Rapidly place a paper towel on prime of the water to soak up it.
- In case your dough is just too runny, add extra shiratamako and knead. Repeat till you obtain the appropriate texture.
Find out how to Retailer
- To Refrigerate: In case you are not utilizing them instantly, maintain them in water and retailer within the fridge.
- To Reheat. Shiratama dango will grow to be laborious, so reheat them in boiling water to melt them earlier than serving.
FAQs
I added an excessive amount of water, and now the dough is just too mushy. How can I repair it?
Add a small quantity of shiratamako. Combine nicely after you add it and examine the dough. Repeat till you obtain the appropriate consistency.
I added all of the water, however my dough remains to be dry. What can I do?
Add a really small quantity of water. Generally, all you want is to moist your hand a bit bit. Knead nicely, then examine the consistency. Repeat till you obtain an earlobe-like, mushy dough.
Find out how to Serve and Use Shiratama Dango
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Shiratama Dango
Shiratama Dango are mushy, mochi-like dumplings that add a refined sweetness and chewy, bouncy texture to wagashi (Japanese conventional sweets) and trendy desserts. When the craving strikes, it‘s simple to make them at dwelling in quarter-hour with simply 2 substances.
Servings: 30 shiratama dango
Elements
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Directions
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Collect all of the substances. Be aware: Shiratama Dango are historically made with out sugar since we all the time eat them with one thing candy. If you wish to make them sweeter, you may add as much as ¼ cup (50 g) sugar, adjusting to your desire. If you happen to add sugar, you could use much less water. Combine the sugar into the shiratamako first, then step by step add water as instructed.
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Begin boiling water in a medium pot. As soon as it boils, flip down the warmth and canopy with a lid till you‘re able to cook dinner the dumplings.
To Make the Dough
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Add 7 oz shiratamako (glutinous rice flour/candy rice flour) to a big bowl. Regularly add 80% of the water whereas mixing nicely with chopsticks or a silicone spatula. Put aside the remaining water for the following step, in case you want it. You won’t want so as to add all the ¾ cup water. Tip: In case you have by accident added all of the water directly, shortly place a paper towel over it and soak up extra water earlier than mixing. If you happen to already combined it in, you‘ll have so as to add extra shiratamako.
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As soon as the flour and water kind small clumps, begin mixing by hand. Use the mass of dough to choose up the flour items within the bowl. The dough can be fairly dry. Knead till it turns into a agency, clean ball; in Japanese, we name this an “earlobe-like“ texture. It‘s the right consistency for those who can cleanly break aside the dough mass in half. Whether it is too crumbly to kind a ball, add a bit extra water onto your hand, knead it into the dough, and examine once more. Tip: If it feels mushy like youngsters‘s play dough, you‘ve added an excessive amount of water. In that case, knead in a little bit of shiratamako and examine for the right dough consistency.
To Minimize and Form the Dough
To Cook dinner the Shiratama Dango
To Retailer
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Shiratama Dango are mushy and chewy inside half-hour after they’re made. In case you are not utilizing them instantly, maintain them in water and retailer within the fridge. Shiratama Dango will grow to be laborious, so that you must reheat them in boiling water to melt them earlier than serving.
Notes
Vitamin
Vitamin Details
Shiratama Dango
Quantity per Serving
% Day by day Worth*
* % Day by day Values are based mostly on a 2000 calorie food plan.
Editor’s Be aware: This submit was initially revealed on March 12, 2014. It was republished with extra useful content material and new photos on June 6, 2024.
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