Shiratama Dango (Mochi Balls)
Plain Shiratama dango: 50g Shiratamako 45g Water (Variations is following after step 4)
Make dough: Put shiratamako and water in a bowl and mix by hand.
Make balls: Pinch the dough and roll it in the palm of your hand to make a ball.
Boil: Put dango balls in boiling water.
Boil: When they float (in a few minutes), put them in a bowl of ice water to cool them.
Variations of shiratama dango: Matcha, Tofu, Sweet potato, Kabocha. How to make them is the same as plain shiratama dango.
Matcha: 50g Shiratamako, 50g Water, 3g Matcha powder
Tofu: 50g Shiratamako, 10g Water, 50g Silky tofu
Sweet Potato: 50g Shiratamako, 45g Water, 50g Sweet potato (Steam and remove the skin)
Kabocha (Pumpkin): 50g Shiratamako, 45g Water, 50g Kabocha (Steam and remove the skin)
Toppings: Anko, Mitarashi syrup, Miso sauce, Kinako, Kuromitsu syrup (Please see the details in the website)
Serve shiratama dango with topping of your choice and enjoy!
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