Shiratama (mini mochi balls)

Shiratama dango is a type of rice cake that I love to serve with fruits or sweetened Azuki red beans.

Ingredients for 16 pieces

95 g glutinous rice flour =糯米粉　

5 g or more Powder sugar

80g warm water ( add a little more water to adjust )

Some canned fruits with syrup (to serve with)

Keep your canned fruits cold before making shiratama.

Step1

Mix everything in a bowl and make one big flat dough ball.

If it feels too dry add about 1/2 tsp of water to modify the texture.

Step2

Divide the dough ball into 4 equal portions.⊕

Then divide each portion into 4 more equal potions.

Shape all the small pieces of dough into individual balls.

(each ball should weigh 10-11g )

Step3

Boil plenty of water in a saucepan and add all the dumplings.

After a while, stir gently once with chopsticks (to release any sticking to the bottom of the pot).

The standard boiling time is about 3-4 minutes.

To prevent them from being al-dente, boil them for at least another minute until all the shiratama dumplings have floated.

Step 4

Rinse boiled dumplings under cold water.

(to remove extra starch and to cool them down)

Step5

Serve shiratama with cooled canned fruits and some syrup🍍🍊

Shiratama is very diverse!

You could serve them with any fresh fruits or sweet sauce of your choice.

(for example with purred sweet potato)

(with dates syrup)

(with kinako powder =roasted soy flour mixed with sugar)

(or both bean flour with syrup)

I like to serve these cute mini mochi balls at my Asian food cooking events:)