Servings: 24 dango
Shiratama dango (白玉団子) is a type of mochi made with shiratamako (glutinous rice flour). This classic gluten-free Japanese sweet can be eaten with anko (red bean paste), or jazzed up with some ice cream!
- 1 cup / 120g shiratamako
- ½ cup / 113g water
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 2 more minutes. Take them out and put them into the ice water to chill completely.