Add some shiratama dango (dumpling rice cakes) to your dessert. This shiratamako rice flour will allow you to make dango at home.
The flour is made from 100% Japanese glutinous rice. With shiratamako you cannot only make dango but also mochi, daifuku, and chewy sweets like pancakes. Japanese wagashi sweets made from shiratamako are gluten-free and result in an extra chewy texture and mildly sweet flavor.
Its delicate taste goes perfectly with various sweet seasonings like anko (sweet red bean paste), sweet soy sauce glaze, and kuromitsu (brown sugar syrup).
Shiratama dumplings also pair well with other sweets including ice cream, fruit, and chocolate.
To make shiratama dumplings, you need 200g of shiratamako flour, 170ml of water, and 1-2 teaspoons of sugar. You can adjust the amount of sugar according to your preference.
- Mix the shiratamako and sugar together, then add 100ml of water to the mixture and stir well.
- Knead the dough and add water little by little until it gets soft and pliable.
- Take a tablespoon-sized portion of dough and roll it into a ball. Then slightly press the top of it to make it slightly flat.
- Cook the balls in boiling water until they float to the surface; approximately 2-3 minutes.
- Before serving, transfer the dumplings to an ice water bath to cool them thoroughly.
- Net contents: 200g
- Ingredient: Glutinous rice (from Japan)
- Made in Japan
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