Shiratama Dango

Mochi is such a wonderful treat – it’s soft, chewy, and absolutely delicious! It seems complicated to make (there are lots of videos out there of guys pounding mochi in a wooden barrel with a giant mallet). Did you know you can actually make it at home super easily? Today’s recipe for shiratama dango (literal translation: white ball mochi dumplings) uses one type of mochi rice flour to make a super soft, tasty dessert you can make in minutes to impress your friends (and treat yourself), without looking for those big wooden tools! 

Shiratamako (shiratama powder) is made a bit differently than mochiko (mochi powder). Both rice flours are made from short-grain mochi rice.  

Mochiko is a fine-milled powder that looks and feels like cornstarch to the touch. Shiratamako appears a bit rougher, with large granules. It’s a result of a process where the rice is soaked, then ground using additional water, and then dried. The process removes quite a bit of starch, but that doesn’t mean this is low in carbs. It’s still rice! The removal of starch makes shiratamako mochi much softer.

This shiratama dango recipe has no added sugar. As a result, it doesn’t taste like much on its own. Traditionally, it’s served with anko (mashed sweetened red adzuki beans), a combination of kinako (roasted soy bean flour) and sugar, or a little of both (which is my favorite way). You can make this “westernized” with peanut butter powder and some jelly, for a “PB&J” mochi dish as well. The light brown flecks kind of look like gold dust, which is also pretty for presentation. 

Instead of purchasing pre-made mochi, try your hand at making this super easy wagashi (Japanese dessert) at home. I promise if you love the soft, squishy, chewy texture of mochi or boba, you’ll love shiratama dango! Just make sure you chew your mochi properly – you don’t want it to get stuck if you gobble it down too quickly. 

For other traditional Japanese sweets (wagashi), check out my Kohakuto, Karumeyaki, and Mizu Manju recipes.

Ingredients

• 50g Shiratamako (shiratama rice powder) 
• 50cc Water (approx) 
• 1/2 tsp Matcha powder 

Topping Options (as desired): 

• Anko (mashed sweetened adzuki red beans) 
• Kinako (roasted soy bean powder) 
• Granulated sugar  

Directions

In a bowl, mix shiratamako (shiratama rice powder) with roughly equal parts water. Add water in small amounts. Local humidity will affect the exact amount. It’s an approximately 1:1 ratio of powder to water.

Knead shiratama dough till soft & pliable, but not wet. The Japanese guide is to get it “as soft as your earlobe.” 

Split dough into two parts. Set aside half of the dough. 

To the other half, add 1 tsp of matcha powder. Adding the powder may require you to add the slightest touch of water (a drop or two at most) if it becomes too dry. Knead the dough until color is uniform.  

Roll the doughs into short cylindrical shapes, roughly 1/2 inch by 4 inches. 

Cut each into 4 sections (8 total), and roll into balls. Make a small indent in each with your finger. 

Place dough balls into a pot of boiling water. Cook until they float (approx 1 minute).  

Transfer shiratama mochi balls to a bowl of ice water using a slotted spoon. Allow to chill. 

Serve in a bowl with red bean paste and/or kinako powder and sugar, and enjoy.