Bring a pot of water to a boil. Prepare a bowl of ice water.
In a bowl, add the shiratamako and pour in about half of the water. Mix well using your hand. Slowly add in the rest of the water and knead with your hand until the mixture is smooth.
Roll the dough into a log and cut it into 24 equal pieces. Using both hands, roll each piece into a ball.
Add the shiratama dango to the boiling water. On medium heat, boil the dango until they float to the top. Continue to cook for 1-2 more minutes. Take them out and put them into the ice water to chill completely.
Once chilled, drain the shiratama and serve them with your topping of choice!
Notes
How to store shiratama: Take the shiratama and line them up on a piece of plastic wrap leaving ½ inch between each one. Fit the plastic wrap over and around them so they're all covered in plastic and not touching each other. Put this in an airtight container or bag. Keep the wrapped shiratama in the refrigerator for up to 1 week, or in the freezer for up to 1 month.How to make shiratama with mochiko: Start with half the amount of water (¼ cup, or 60ml) and gradually add more to the mixture just until the dough comes together.