Japanese cuisine · Desserts & Sweets

Shiratama Dango

Small white glutinous rice dumplings, shocked in ice water and served with kinako and dark sugar syrup.

Ingredients · for 4 servings

• 200 g glutinous rice flour (shiratamako or mochiko)
• 170 ml water
• 1 pinch salt
• 40 g kinako (toasted soybean flour)
• 2 tbsp powdered sugar
• 4 tbsp cane sugar syrup (kuromitsu, or dark beet syrup)
• 100 g red bean paste (anko)

Instructions

1. Mix the glutinous rice flour with the salt and work in the water a spoonful at a time until a smooth dough forms that feels like a soft earlobe and no longer sticks.
2. Roll about 24 balls of 2 cm from the dough and dent each one slightly in the center with your thumb – this lets them cook through evenly to the core.
3. Bring plenty of water to a boil in a wide pot and slide the dumplings in batches, without overcrowding the pot.
4. Once the dumplings rise to the surface, let them simmer for a further 2 min. so the center no longer tastes floury.
5. Lift the dumplings immediately with a slotted spoon into ice water, let cool for 2 min. and drain well.
6. Mix the kinako with the powdered sugar, distribute the dumplings into small bowls, top with bean paste and sugar syrup and serve chilled dusted with the kinako mixture.