Shiratama Dango – Chopstick Chronicles

Create scrumptious Shiratama Dango at dwelling very quickly with simply 2 elements! These pillowy mushy little dumplings are a standard Japanese sweets comprised of shiratamako (candy rice flour) and water. Similar to mochi, they’re mushy and chewy with a delicate sweetness that makes them very versatile. Add them to fruit salad, drizzle with kuromitsu (black sugar syrup), serve with candy anko paste and matcha ice cream, or many extra choices for the proper bite-sized addition to any dessert or snack!

What’s Shiratama Dango?

Shiratama dango are little white dumplings which are irresistibly mushy and have a subtly candy style. This conventional Japanese deal with is comprised of a easy combination of simply shiratamako (candy rice flour) and water so it has a chewy, mochi-like texture identical to different rice muffins. The title “shiratama” means “white ball” in Japanese which precisely describes their easy look. Since they’re so easy, they’re very versatile and can be utilized in many alternative desserts. Shiratama dango might be added to fruit salads, topped with anko (pink bean/adzuki beans paste) or kinako (roasted soybean flour), served with matcha ice cream, or used to make different conventional desserts like zenzai, anmitsu, or anmitsu yokan.

Elements to Make Shiratama Dango

Shiratama dango is so easy, it makes use of simply two predominant elements:

Shiratamako (白玉粉)

That is the primary ingredient of shiratama dango. It’s a sort of glutinous rice flour, also called candy rice flour or mochiko. Shiratamako is made by finely grinding mochigome (glutinous rice) right into a easy, white powder. It’s what offers the dango its attribute chewy, mochi-like texture.

Water

The one different ingredient wanted to kind the dango is water. The correct quantity of water is essential to attain the proper consistency – not too dry and never too sticky.

Shiratama Dango Elements Substitution and Variations

I typically substitute water with silken tofu. There are two sorts of tofu: silken (kinugoshi) and agency (momen). I defined the distinction between these two varieties within the Iri Dofu recipe in case you are occupied with studying that. For shiratama dango, silken tofu is healthier for it’s texture. Tofu provides protein, a pleasant squishy texture, and offers the necesary moisture.

Flavour variations might be made by including matcha powder, yomogi powder or yomogi leaves, hojicha powder, and sakura powder. Additionally color variations might be made by including meals colouring to make three colored dango dumplings (hanami dango) for cherry blossom season and in addition different seasonal variations like for halloween.

Tips on how to Make Shiratama Dango

1. Begin to boil a pot of water and in addition put together a bowl of ice water.
2. Place the shiratamako In a mixing bowl.
3. Regularly add water to the bowl whereas mixing together with your palms. Begin with about 3/4 of the water and add extra as wanted.
4. Knead the dough till it comes collectively and feels mushy like an earlobe. It ought to be pliable however not sticky.
5. Divide the dough into small, equal parts (about 16-20 items) and roll every right into a easy ball about 2cm in diameter.
6. Gently drop the dango balls into the boiling water. Watch out to not overcrowd the pot.
7. Prepare dinner the dango for about 1-2 minutes. They’re prepared after they float to the floor.
8. Use a slotted spoon to take away the dango and instantly place them within the ice water to cease the cooking course of.
9. As soon as cooled, drain the dango.
10. Serve the shiratama dango together with your selection of toppings comparable to anko (candy pink bean paste), kinako (roasted soybean flour), or kuromitsu (black sugar syrup).

Serving Options and Variations

Listed here are some methods to get pleasure from shiratama dango as a snack or dessert:

Mitarashi Dango

It is a basic Japanese candy deal with! The little shiratama dango are skewered, toasted, then glazed with an irresistible sweet-salty sauce comprised of soy sauce and sugar. The distinction of the mushy, pillowy dango and the sticky, caramelized coating creates a mouthwatering mixture.

Zenzai (candy pink bean soup) 

Zenzai is a standard Japanese dessert soup made with candy adzuki pink beans, typically served sizzling and typically topped with mochi or shiratama dango for added texture and taste.

Anmitsu

Anmitsu is one other basic Japanese dessert. It’s made from small cubes of agar jelly, candy azuki bean paste, and varied toppings comparable to contemporary fruits, shiratama dango, and ice cream, all drizzled with candy black syrup (kuromitsu).

Anmitsu Yokan

Anmitsu yokan is a variation of conventional yokan (a dense, candy bean jelly) that includes parts of anmitsu. It usually options layers of agar or kanten jelly, candy pink bean paste, shiratama dango, and typically fruits or nuts.

Chilly Matcha Zenzai

Chilly Matcha Zenzai is a refreshing summer time variation of the normal Japanese candy pink bean soup (zenzai). It’s comprised of chilled matcha-flavored liquid, topped with anko (candy pink bean paste), and shiratama dango or mochi.

Yomogi dango

Yomogi (mugwort) might be added to shiratama dango to create yomogi dango. These candy rice dumplings flavored with mugwort offers them a particular inexperienced coloration and earthy taste. It’s typically served with candy pink bean paste or kinako (roasted soybean flour).

Shiratama Fruit Salad

A really fast and straightforward dessert is to mix shiratama dango with canned fruit combine. Simply pour the fruit combine right into a bowl together with the syrup and add the shiratama dango. You may as well add further fruits like strawberries, banana, and kiwi. It is a basic snack I used to make for my kids, however watch out they don’t choke on the dango!

Kinako Dango

One other very simple strategy to eat shiratama dango is by sprinkling some soy bean flour (kinako) on high. It’s quite simple however provides a scrumptious nutty flavour.

Tips on how to Retailer Shiratama Dango

You may retailer shiratama dango for a couple of hours till the subsequent day by refrigerating them. Place the shiratama dango in a clear storage container stuffed with water, and submerge them within the water in order that they won’t stick collectively. However the shiratama dango will change into soggy whether it is refrigerated for longer than at some point, so it is suggested that you simply both eat it on the day you make them or freeze them for longer storage. When freezing, wash them completely to take away any slime on the floor. Place them individually on a steel tray lined with a baking sheet and ensure they don’t stick collectively. As soon as they’re utterly frozen, switch them to a ziplock freezer bag and retailer within the freezer. When it’s time to eat, both thaw it within the fridge naturally or thaw it in sizzling water. This fashion, you’ll be able to benefit from the dango extra carefully to how they had been when contemporary. I don’t suggest reheating within the microwave.

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