’Shiratamako’ (白玉粉) is Japanese Glutinous Rice Flour. It’s been difficult to find for me, so I started using a mix of Thai Rice Flour and Thai Glutinous Rice Flour to make Dango Dumplings, because those Flours are widely available where I live. And I have shared the recipe on this website. However, ‘Shiratamako’ is now easily available and I am writing down how to make Dango with ‘Shiratamako’.


4 Servings (32 Pieces)


200g Shiratamako *The common size of a package is 200g
160-180ml Warm Water

  1. Place ‘Shiratamako’ in a mixing bowl. Add warm Water gradually, NOT all at once, and knead to achieve the firmness of the dough same as firmness of your earlobe. (*This is traditionally taught.) *Note: You don’t need to add all water. The dough should be dry to the touch.
  2. *Note: You may wish to add Matcha Powder, Food Colour or Sugar.
    *Note: Some extra fine ‘Shiratamako’ needs extra water.
  3. Make about 2-3cm balls or discs. Today I made 32 pieces.
  4. Cook them in plenty of rapidly boiling water. When the Dango Dumplings are floating, cook a few more minutes, then drain and place them in icy cold water to cool.
  5. Enjoy with your favourite sauce such as Mitarashi Sauce, Sweet Azuki Paste, Muscovado Syrup, Sweet ‘Kinako’ (finely ground Roasted Soy Beans mixed with Sugar and Salt), etc. Today I enjoyed with Kinako and Muscovado Syrup.
  6. Mitarashi Dango Sauce: Combine the following ingredients in a small saucepan and cook until the sauce thickens.
    1 & 1/2 tablespoons Sugar, 1/2 tablespoon Potato Starch (OR Corn Starch), 1/2 tablespoon Mirin, 1 & 1/2 tablespoons Soy Sauce and 1/4 cup Water