Shiratama Dango

Shiratama Dango are soft, chewy Japanese rice dumplings made from glutinous rice flour, perfect for a delightful dessert experience. Served with sweet toppings, these vegan treats are both satisfying and easy to prepare.

Ingredients

• Shiratama flour (glutinous rice flour) - 100 grams
• Water - 60 ml
• Sugar - 20 grams
• Matcha powder - 1 teaspoon (optional, for flavoring)
• Sweetened red bean paste - 50 grams (for serving)
• Soy sauce - 1 teaspoon (for serving, optional)
• Sesame seeds - 1 tablespoon (for serving, optional)

Steps

1. In a mixing bowl, combine the shiratama flour and sugar.
2. Gradually add water to the flour mixture, stirring until a smooth, pliable dough forms.
3. If using, add matcha powder and knead until the color is uniform.
4. Divide the dough into small portions, about 15 grams each, and roll them into balls.
5. Bring a pot of water to a boil. Carefully drop the dumpling balls into the boiling water.
6. Once the dumplings float to the surface (about 3-5 minutes), cook for an additional 2 minutes.
7. Remove the dumplings with a slotted spoon and place them in a bowl of cold water for a minute to cool.
8. Drain the dumplings and serve them with sweetened red bean paste, a drizzle of soy sauce, and a sprinkle of sesame seeds, if desired.

Nutrition

• Calories: 145
• Protein: 2 g
• Carbs: 33 g
• Fiber: 1 g
• Sugar: 7 g
• Sodium: 5 mg
• Cholesterol: 0 mg
• Total Fat: 0.5 g
• Saturated Fat: 0.1 g
• Unsaturated Fat: 0.4 g
• Water: 0.06 L

Health Benefits

• Glutinous rice flour provides energy through carbohydrates.
• Red bean paste is a good source of protein and fiber.

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