’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
- 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.
- *Note: You may wish to add Matcha Powder, Food Colour or Sugar.
*Note: Some extra fine ‘Shiratamako’ needs extra water.
- Make about 2-3cm balls or discs. Today I made 32 pieces.
- 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.
- 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.
- 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
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