‘Dango’ Dumplings are often made with ‘Shiratamako’ (白玉粉), Japanese Glutinous Rice Flour, but it is not easy to find where I live. I make these very rubbery and chewy Mochi Dumplings for desserts and soups using the commonly available Glutinous Rice Flour, which is available from most supermarkets in Australia. Imported Mochi is expensive. These Mochi Dumplings are a great alternative. If you are after larger pieces of Mochi, try my simple ‘Easy Mochi’ recipe.
18 Mochi Dumplings
100g Glutinous Rice Flour
80 to 100ml Warm Water *see ‘Method 2’
*Note: If you use ‘Shiratamako’ Flour, see this recipe
*Note: If you are after slightly firmer textured ‘Dango’ Dumplings, replace 1/4 of Glutinous Rice Flour with ordinary Rice Flour. Use 75g Glutinous Rice Flour & 25g Rice Flour.
- Place Glutinous Rice Flour in a mixing bowl. Add 80ml warm Water and knead, adding extra Water as required, to achieve the firmness of the dough same as firmness of your earlobe. (*This is traditionally taught.)
- *Note: The amount of Water depends on the dryness of the flour. The dough should be dry to the touch and firm enough to roll into balls OR discs. If you need more Water, add a very small amount at a time.
- Make about 2-3cm balls OR discs. Today I made 18 pieces.
- Cook them in plenty of rapidly boiling water. When the Dumplings are floating, cook a few more minutes, then drain and place them in icy cold water to cool.
- Today I enjoyed them with ‘Tsubu-an’ (Sweet Azuki Paste) and Kinako (finely ground Roasted Soy Beans).