Matcha Shiratama Dango

Shiratama Dango
Shiratama Dango is a type of mochi made with sweet rice flour. Find shiratama-ko (shiratama flour or sweet rice frour) at your nearby Asian grocery store. We put some red bean paste and kinako (roasted soy bean flour) on top, but you can put some maple syrup, matcha and a bit of sugar. Be creative! This recipe makes 12-14 dangos (dumplings).
  • 70g (2.5oz) shiratama-ko (sweet rice flour)
  • *add 1 teaspoon matcha to make matcha flavored dango
  • 70cc (2.3 oz) water
  • boiling water in a medium pan and cold water in a bowl
  • red bean paste
  • kinako (soy bean flour) + sugar
  1. Put the shiratama-ko (rice flour) in a medium bowl. If you are making the matcha one, add the matcha and mix well.
  2. Add ¾ of the water and mix well, using your fingers. If the mixture is too dry and you can't form a ball, add a little bit of water. The mixture should be soft as your earlobe.
  3. Roll the mixture into a log a little thicker than your thumb, and take one inch off. Roll into a ¾ inch ball using your both palms and make a dent in the center with your thumb.
  4. Boil water in a medium pan and when it's boiling, put the dough and cook for about a minute. When they are done, they float. Pick them up and put them into a bowl of cold water.
  5. Place the mochi on a plate and put red bean paste, kinako and sugar or maple syrup on top.
Culinary Grade Matcha Nature

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