Shiratama Dango (白玉団子) is a type of mochi and we use glutinous rice flour to make it. This glutinous rice flour is made from mochigome (もち米/糯米) and it’s different from other types of glutinous rice flour because mochigome is Japanese short-grain rice (other kinds may use long grain rice, etc). There are two types of glutinous rice flour you can use: shiratamako (白玉粉) or mochiko (餅粉) (or combine both). I recommend using shiratamako because mochi made with shiratamako has a very smooth, more refined, and elastic bouncy texture. And it also tastes better in my opinion. Also, shiratamako is much easier to use compared to mochiko. You can read a little bit more details on these glutinous rice flour on shiratamako page.
So where do you see this type of mochi?
Shiratama Dango is often served in a bowl or included in other Japanese desserts called wagashi (和菓子, Japanese confectionery) such as Anmitsu or Zenzai (Oshiruko). Here’s how to make Shiratama Dango. A lot of readers told me it’s much easier to find mochiko in grocery stores, so I’m using mochiko in this video. However, the recipe below includes measurements for both mochiko and shiratamako and the methods are the same.
Watch How to Make Shiratama Dango
Learn how to make Shiratama Dango, a popular type of mochi that are added to Japanese desserts – wagashi.
Recipes with Shiratama Dango
Matcha Zenzai
Zenzai / Oshiruko (Red Bean Soup) – Use Shiratama Dango instead of Kiri Mochi
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