Chewy Japanese Mochi Balls in 20 Minutes (Shiratama Dango Recipe)

By Sudachi · 20 min

Ingredients

Instructions

1. Put 100 g glutinous rice flour (shiratamako) in a bowl and whisk briefly. Measure 90 ml water and pour in half. (If using mochiko, whisk 90 g glutinous rice flour (mochiko) with 10 g potato starch (katakuriko), then add half of 80 ml water.)
2. Mix with a spatula, then add the remaining water little by little until a dough forms; you may not need all of it. Knead until smooth, with the texture of an earlobe.
3. Bring a pot of water to a boil. Meanwhile, cut the dough in half and roll each piece into a cylinder. Cut each cylinder into 10 equal pieces, roll into balls and press a dent into the centre.
4. Place the balls on baking parchment so they do not stick.
5. Once the water boils, add the dango and gently nudge them with chopsticks so they don't stick to the bottom. Boil until they float, about 3 minutes.
6. Once all have floated, cook for 1 more minute.
7. Turn off the heat. Using a mesh spoon, move the dango into a bowl of ice-cold water and leave to cool for 5–10 minutes.
8. Drain and serve with dark brown sugar syrup (kuromitsu) and roasted soybean powder (kinako) to taste.

Summarized from Sudachi's video. Watch it for the details.

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