Shiratama Dango

Small white dumplings with an elastic, melting texture similar to an earlobe. Smooth and fresh, they glide on the palate before revealing their characteristic chewiness.

• Prep time: 20 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 429
• Protein: 10 g
• Carbs: 87 g
• Fat: 3 g

Ingredients

• 200 g Rice flour ( sifted )
• 180 ml Mineral water ( at room temperature )
• 2 tbsp White sugar ( granulated )
• 1 tsp matcha powder optional ( for the green version )
• 200 g Glutinous rice flour (Shiratamako) ( sifted if necessary )
• 150 g Red bean paste (Anko) ( slightly warmed )

Instructions

1. Mixing the powders

   In a mixing bowl, combine the rice flour, shiratamako, and white sugar. If making a colored version, incorporate the matcha powder now for an even distribution of color.

2. Hydration and kneading

   Gradually pour in the mineral water. Knead by hand until the dough is smooth, supple, and non-sticky. The texture should be similar to an earlobe: elastic under pressure.

3. Shaping the balls

   Take small portions of dough and roll them between your palms to form 2 cm balls. Lightly press the center with your thumb to create a small indentation, ensuring even cooking.

4. Boiling

   Drop the dango into a pot of boiling water. When they float to the surface, let them cook for another 2 minutes. They should be puffed up and translucent on the surface.

5. Thermal shock

   Remove the dango with a slotted spoon and immediately plunge them into a bowl of ice water. This thermal shock stops the cooking, sets the texture, and gives them a shiny, smooth appearance.

6. Serving and topping

   Drain the dango and place them in small bowls. Top them generously with red bean paste (anko) for a traditional accompaniment.

Chef's tips

• Do not add all the water at once; rice flour reacts differently depending on the ambient humidity.
• Serve them immediately after chilling; they will harden if left in the fridge for too long.

Storage

Consume within 2 hours. Do not refrigerate for more than 30 minutes or you will lose the melting texture.