Shiratama Dango

Create delicious Shiratama Dong at home in a very short time with only 2 ingredients! These small fluid soft gnocchi are a traditional Japanese desserts based on Shiratamako (sweet rice flour) and water. Just like Mochi, they are soft and rubbery with a sweet sweetness that makes them very versatile. Add them to fruit salad, season with Kuromitsu (black sugar syrup), serve with sweet anko pasta and match ice cream or many other options for the perfect addition for any dessert or snack!

What is Shiratama Dango?

Shiratama Dango are small white gnocchi which are irresistibly soft and have a gently sweet flavor. This traditional Japanese treatment is made with a simple mixture of Shiratamako (sweet rice flour) and water so that it has a rubbery consistency, similar to a mochi, just like other rice cakes. The name “Shiratama” means “white ball” in Japanese who exactly describes their simple aspect. Since they are so simple, they are very versatile and can be used in many different desserts. Shiratama Dango can be added with fruit salads, seasoned with Anko (red beans/Adzuki bean pasta) or Kinako (roasted soy flour), served with matcha ice cream or used to produce other traditional desserts such as Zenzai, Anmitsu or Anmitsu Yokan.

Ingredients to prepare Shiratama Dango

Shiratama Dango is so simple that only two main ingredients use:

Shiratamako (Shiratama Powder)

This is the main ingredient of Shiratama Dango. It is a type of glutinous rice flour, also known as sweet rice flour or Mochiko. The shiratamako is made finely grinding mocigoma (glutinous rice) in a smooth and white powder. It is what gives Dongo its characteristic gummy plot and similar to a mochi.

Waterfall

The only other ingredient necessary to form the Donging is water. The right amount of water is essential to obtain the perfect consistency, not too dry and not too sticky.

Replacement and variations of Shiratama Dongo

I often replace water with silk tofu. There are two types of tofu: Silken (Kinugoshi) and Firm (Momen). I explained the difference between these two types in Ten to Dofon Recipe if you are interested in reading it. For Shiratama Dango, the Silk Tofu is better for its consistency. The tofu adds proteins, a beautiful SQUISHY consistency and provides necessary humidity.

The variations in flavor can be made by adding matcha powder, yomogi powder or yomogi leaves, Hojicha powder and Sakura dust. In addition, color variations can be made by adding food dyes to create three colored swarm gnocchi (Hanami Dango) for the cherry flower season and also other seasonal versions as for Halloween.

How to do shatate Dongo

1. Start boiling a pot of water and also prepares a bowl of frozen water.
2. Put the shiratamako in a bowl.
3. Gradually add the water to the bowl while mixing with your hands. Start with about 3/4 of the water and add more if necessary.
4. Knead the dough until it meets and feels soft like a ear lobe. It should be flexible but not sticky.
5. Divide the dough into small and equal portions (about 16-20 pieces) and roll each in a smooth sphere of about 2 cm in diameter.
6. Gently drop the Dango balls in boiling water. Be careful not to overcome the pot.
7. Cook the damage for about 1-2 minutes. They are ready when they float on the surface.
8. Use a shaken spoon to remove the damage and place them immediately in the frozen water to stop the cooking process.
9. Once cooled, drain the need.
10. Serve the Shratama Dong with your choice of condiments such as Anko (sweet red bean paste), Kinako (roasted soy flour) or Kuromitsu (black sugar syrup).

Serve suggestions and variations

Here are some ways to enjoy Shiratama Dango as a snack or dessert:

Mitarashi Dango

This is a sweet Japanese surprise! The little Shiratama Dongo is crushed, toasted, then glazed with an irresistible sweet salt sauce based on soy sauce and sugar. The contrast of the Soft DangoWy Dong and the sticky and caramelized coating creates an appetizing combination.

Zenzai (sweet red bean soup)

Zenzai is a traditional Japanese dessert soup based on sweet adzuki red beans, often served hot and sometimes seasoned with mochi or shiratama crango for an added consistency and flavor.

Anmitsu

Anmitsu is another classic Japanese dessert. It is made up of small agar jelly cubes, sweet azuki bean paste and various seasonings such as fresh fruit, Shratama Dong and ice cream, all seasoned with sweet black syrup (Kuromitsu).

Anmitsu Yokon

Anmitsu Yokan is a variation of traditional Yokan (a gelatin of dense and sweet beans) that incorporates elements of Anmitsu. Generally it has layers of agar or kanten jelly, sweet red bean pasta, shatate dango and sometimes fruits or walnuts.

Cold Matcha Zenzai

Cold Matcha Zenzai is a refreshing summer variation of the traditional Japanese red bean soup (Zenzai). It is made of refrigerated matcha taste liquid, seasoned with Anko (sweet red bean paste) and Shiratama Dango or Mochi.

Yomogi Dong

Yomogi (Mugwort) can be added to Shiratama Dango to create Yomogi Dango. These sweet rice gnocchi flavored with Mugwort give them a distinctive green color and a earthy flavor. It is often served with sweet or Kinako red bean pasta (roasted soy flour).

Shiratama fruit salad

A very fast and fast dessert is to combine Shiratama Dango with the canned fruit mixture. Just pour the fruit mix into a bowl together with the syrup and add the Shiratama Dongo. You can also add extra fruits such as strawberries, banana and kiwi. This is a classic snack that I was doing for my children, but be careful they don’t suffocate on the need!

Kinako Dango

Another very simple way to eat Shiratama Dango is to spray a little soybean flour (Kinako) at the top. It is very simple but adds a delicious hazelnut flavor.

How to keep Shiratama Dango

You can keep Shiratama Dong for a few hours until the next day by refrigerating them. Place the Shiratama Dong in a clean storage container full of water and immerse them in the water so that they will not join. But the Shiratama Dango will become a grace if it is refrigerated for more than a day, so it is recommended to eat it the day you do or freeze them for a longer deposit. During freezing, wash them thoroughly to remove any melma on the surface. Put them separately on a metal tray lined with a pan and make sure they don’t get attracted. Once they are completely frozen, transfer them to a freezer bag with zip closure and storage in the freezer. When it’s time to eat, defrost it in the refrigerator of course or defrost it in hot water. In this way, you can enjoy the need more closely to how they were fresh. I don’t recommend heating myself in the microwave.

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