Shiratama Dango is a traditional Japanese dessert made from glutinous rice flour that offers a soft, chewy, and subtly sweet experience. I love making these little rice dumplings whenever I crave something simple yet satisfying. Each bite reminds me of summer festivals in Japan, filled with laughter, colorful stalls, and the smell of freshly made sweets. Whether I enjoy them plain or with a drizzle of sauce, Shiratama Dango always feels like a little taste of happiness.
Why You’ll Love This Recipe
This recipe is incredibly easy to prepare and requires just a few ingredients.
I love the chewy and bouncy texture—it’s so comforting.
It’s a versatile dessert that can be served warm or chilled with different toppings.
The simple flavor makes it perfect for pairing with red bean paste, fruits, or sauces.
I can make it quickly whenever I need a sweet treat without baking.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 cup sweet rice flour (Shiratamako)
¼ cup granulated sugar
½ cup water (room temperature)
½ cup red bean paste (Anko) for filling or topping
Directions
In a mixing bowl, I combine the sweet rice flour and sugar. I gradually add the water while stirring until a smooth, pliable dough forms. The dough should feel soft but not sticky.
I divide the dough into 12 equal portions and roll each piece into a small ball, about 1 inch in diameter.
I bring a large pot of water to a boil and gently drop in the dango balls. Once they rise to the surface (after about 3 minutes), I know they’re perfectly cooked.
I scoop the cooked dango out with a slotted spoon and place them immediately into an ice bath for a couple of minutes to cool and firm up their texture.
I serve the dango plain, topped with red bean paste, or drizzled with sweet soy sauce. Sometimes I add sliced fruits or a sprinkle of kinako (roasted soybean flour) for a beautiful finish.
Servings and Timing
This recipe makes about 12 servings.
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Serving Size: 3 dango balls (approximately 45g)
Calories per serving: about 150
Variations
I sometimes mix 1 teaspoon of matcha powder into the dough for a light green tea flavor.
For a fruity twist, I replace some water with fruit puree like strawberry or mango.
Drizzling with chocolate or caramel sauce adds a decadent touch.
I love to roll them in kinako or crushed peanuts for extra texture.
For festive occasions, I color the dough using natural food dyes to make a colorful dango platter.
Storage/Reheating
I store leftover dango in an airtight container in the refrigerator for up to three days. When I want to reheat them, I steam or microwave briefly until just warm. I never boil them again because that makes the texture tough. If they become a bit firm in the fridge, steaming restores their softness perfectly.
FAQs
What is Shiratama Dango made of?
Shiratama Dango is made from glutinous rice flour (Shiratamako), water, and sugar. The combination creates its signature chewy texture.
How should I serve Shiratama Dango?
I usually serve it with red bean paste, sweet soy glaze (mitarashi), or fruits. It also tastes great with ice cream or a drizzle of syrup.
Can I prepare Shiratama Dango ahead of time?
Yes, I often prepare the dango a few hours ahead and store them in the fridge. I simply let them come to room temperature or reheat them lightly before serving.
Is Shiratama Dango vegan?
Yes, it’s naturally vegan since it only uses rice flour, sugar, and water. Just be sure that any toppings you add are also vegan.
Why are my dango too hard?
If the texture turns out firm, it usually means there wasn’t enough water in the dough or they were overcooked. Next time, I add a bit more water or reduce the boiling time slightly.
Conclusion
Shiratama Dango is one of my favorite Japanese sweets because it’s simple, quick, and endlessly adaptable. I love how the chewy texture pairs beautifully with sweet toppings, creating a treat that’s both comforting and elegant. Whether I make them for a family gathering or a quiet evening snack, these rice flour dumplings always bring joy. Making Shiratama Dango at home is a wonderful way to enjoy a touch of Japanese tradition right in my kitchen.
Shiratama Dango is a classic Japanese dessert made from sweet rice flour, known for its soft, chewy texture. These delicate dumplings are easy to make and pair perfectly with sweet toppings like red bean paste, fruits, or sweet sauces.
Total Time:15 minutes
Yield:12 dango balls
Ingredients
1 cup sweet rice flour (Shiratamako)
¼ cup granulated sugar
½ cup water (room temperature)
½ cup red bean paste (Anko), for filling or topping
Instructions
In a bowl, mix sweet rice flour and sugar. Gradually add water while stirring until a smooth, pliable dough forms.
Divide the dough into 12 equal portions and roll each into a small 1-inch ball.
Bring a pot of water to a boil and gently drop the dango balls in. Cook for about 3 minutes, or until they float to the surface.
Remove the cooked dango with a slotted spoon and place into an ice bath to cool and firm up.
Serve plain, with red bean paste, or topped with fruits, kinako, or sweet sauces.
Notes
Mix in matcha or fruit puree for flavor variations.
Drizzle with mitarashi sauce or chocolate for extra sweetness.
Do not overcook; it affects the texture.
Store in an airtight container and steam briefly to soften if needed.
Color the dough with natural dyes for festive presentation.
