Dango Dumplings made with ‘Shiratamako’ Flour

Name: Dango Dumplings made with ‘Shiratamako’ Flour
Yield: 4 Servings (32 Pieces)
Cuisine: British
Ingredients: 200 g Shiratamako *The common size of a package is 200g; 160-180 ml Warm Water

Hiroko Liston @hirokoliston

Melbourne, Australia

’Shiratamako’ (白玉粉) is Japanese Glutinous Rice Flour. It’s been difficult to find for me, so I started using a mix of Thai Rice Flour and Thai Glutinous Rice Flour to make Dango Dumplings, because those Flours are widely available where I live. And I have shared the recipe on this website. However, ‘Shiratamako’ is now easily available and I am writing down how to make Dango with ‘Shiratamako’.

Hiroko Liston @hirokoliston

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Ingredients

4 Servings (32 Pieces)

200 gShiratamako *The common size of a package is 200g
160-180 mlWarm Water

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Steps

1

Place ‘Shiratamako’ in a mixing bowl. Add warm Water gradually, NOT all at once, and knead to achieve the firmness of the dough same as firmness of your earlobe. (*This is traditionally taught.) *Note: You don’t need to add all water. The dough should be dry to the touch.
2

*Note: You may wish to add Matcha Powder, Food Colour or Sugar.
*Note: Some extra fine ‘Shiratamako’ needs extra water.
3

Make about 2-3cm balls or discs. *Note: Today I made 32 pieces.
4

Cook them in plenty of rapidly boiling water. When the Dango Dumplings are floating, cook a few more minutes, then drain and place them in icy cold water to cool.
5

Enjoy with your favourite sauce such as Mitarashi Sauce, Sweet Azuki Paste, Muscovado Syrup, Sweet ‘Kinako’ (finely ground Roasted Soy Beans mixed with Sugar and Salt), or etc. Today I enjoyed with Kinako and Muscovado Syrup.

'Tsubu-an' (Sweet 'Azuki' Paste)
6

*Mitarashi Dango Sauce: Combine the following ingredients in a small saucepan and cook until the sauce thickens.
1 & 1/2 tablespoons Sugar, 1/2 tablespoon Potato Starch (OR Corn Starch), 1/2 tablespoon Mirin, 1 & 1/2 tablespoons Soy Sauce and 1/4 cup Water