Shiratama
白玉 · shiratama dango
Small, smooth glutinous-rice dumplings used in Japanese desserts. Its name means “white jewel,” describing its smooth, pale appearance. They are prized for a soft, springy texture.
About this dish
Shiratama is a Japanese rice-flour dumpling used in sweet dishes rather than a filled savory meal. Its appeal is its smooth, springy texture, often paired with red bean paste or syrup.
Recipe
Shiratama with sweet red bean paste
- 150 g shiratamako
- 130-150 ml water
- 160 g prepared anko
- 1
Use 150 g shiratamako; 130-150 ml water; 160 g prepared anko. Mix shiratamako with 130 ml water, crushing lumps with your fingers. Add more water by teaspoons until the dough is soft and smooth, not sticky. Crush flour granules while mixing. Add the final water only until the dough flattens without cracks.
- 2
Divide into 20 balls and gently indent each center with a finger for even cooking. Make equal pieces and a shallow hollow without piercing the base; keep covered.
- 3
Drop into boiling water, stir gently and cook until floating, then 1-2 minutes longer. Move to cold water, cool and drain. Stir once to release bottoms and cut one for a chewy center without dry flour. Cool in fresh cold water and drain.
- 4
Divide among 4 bowls and top each with 40 g anko. Serve promptly after draining; the prepared anko should not be diluted by cooking water.
Note
Shiratamako and plain rice flour are not interchangeable. These are unfilled rice balls; serve soon after cooking.