Shiratama dango, those delightfully chewy Japanese mochi balls, are easier to make than you might think! These delightful treats, traditionally served in sweet soy sauce or a light syrup, offer a delightful textural contrast – soft and pillowy yet pleasantly firm. Their subtle sweetness makes them perfect as a simple dessert, an accompaniment to green tea, or even a fun addition to festive occasions. The unique texture is a result of shiratamako, a special glutinous rice flour, which gives the dango its characteristic bouncy chewiness.
Forget complicated recipes and lengthy processes; this guide will walk you through making perfect shiratama dango with simple ingredients and straightforward instructions. Get ready to be amazed by how easily you can create these beloved Japanese delicacies. Let's dive into the step-by-step process and create your own batch of these irresistibly chewy mochi balls!
Tools Needed
- Small pan
- Mixing bowl
- Chopsticks
- Pot
- Mesh strainer
- Container with baking paper
Ingredients
- Dark brown sugar: 25g
- White sugar: 25g
- Water: 60ml
- Shiratamako (coarse glutinous rice flour): 100g
- Cold water: 90ml
- Kinako (roasted soybean powder): null
- Sugar: null
- Salt: a pinch
Step-by-Step Instructions
Step 1. Prepare the Shiratama Dango Dough and Syrup
- In a small pan, combine dark brown sugar, white sugar, and water. Mix, then heat over medium, stirring to dissolve sugar lumps. Once melted and gently bubbling, stop stirring and let it thicken, swirling occasionally.
- In a mixing bowl, whisk shiratamako with chopsticks. Gradually add half the cold water, mixing thoroughly. Continue adding water little by little, mixing until you achieve a clumpy, scrambled-egg-like texture.
Step 2. Shape and Cook the Dango Balls
- Press the dough into a bowl. Knead until smooth and elastic, adding a little more water if needed. The dough should have the texture of an earlobe.
- Cut the dough in half, roll into cylinders, and cut into 20 pieces. Roll each piece into a ball and press the center to create a dent.
- Bring a pot of water to a rolling boil. Gently add the dango, using chopsticks to prevent sticking. They will sink initially; once they float, cook for 1 minute.
- Transfer the cooked dango to a bowl of ice water to stop the cooking process and cool quickly. This prevents them from drying out.
Step 3. Make the Kinako Coating
- Mix kinako powder with an equal amount of sugar and a pinch of salt.
Step 4. Assemble and Serve
- Pour the cooled komitsu syrup over the dango and sprinkle with the kinako mixture.
Read more: Onsen Tamago: How to Make Perfect Japanese Hot Spring Eggs
Tips
- If the komitsu thickens too much while cooking, it will continue to thicken as it cools.
- Adding water gradually prevents the dango dough from becoming too soft. If too much water is added, you can add more shiratamako or mochiko to adjust the consistency.
- If you can't find shiratamako, use 90g mochiko and 10g potato starch as a substitute.
- The amount of water needed may vary depending on the season and humidity. The dough should feel like an earlobe.
- The dents in the dango help catch the syrup.
- Keep the water bubbling vigorously while cooking the dango to prevent sticking.
Nutrition
- N/A
FAQs
1. Can I use regular rice flour instead of shiratamako?
No, shiratamako (sweet rice flour) is essential for the chewy texture of dango. Regular rice flour won't give the same result.
2. What if my dango are too sticky?
If your dango are too sticky, lightly dust your hands and the work surface with potato starch or cornstarch before shaping them. This will help prevent sticking.
So there you have it – perfectly chewy shiratama dango, made entirely from scratch! Enjoy these delightful mochi balls with your favorite dipping sauce, and savor the delightful taste of homemade Japanese treats. Now go forth and impress your friends and family with your newfound mochi-making skills!