39min 4 ppl
Shiratama Dango
27 minutes
4 people
Easy≤30 min & ≤6 steps
27 min · 6 steps
Easy: ≤30 min and ≤6 steps
About this dish
Small, snow-white rice flour dumplings with a soft, springy bite, simmered until they float, cooled in iced water, and served with fresh strawberries and a dark sugar syrup.
Allergy Info
None
Diet Info
Vegan
Ingredients
Fresh Produce
- Strawberries100 g
Dried Goods
- Glutinous rice flour150 g
- Water130 ml
Oils & Condiments
- Kuromitsu (brown sugar syrup)60 ml
Utensils
- Mixing bowl
- Saucepan
- Slotted spoon
Method
1
Knead the glutinous rice flour with the water in a mixing bowl until it forms a smooth, soft dough that does not stick to your hands.
Approx. 6 minutes
2
Divide into 16 pieces, roll into balls and press a small dimple into the centre of each with your fingertip.
Approx. 8 minutes
3
Bring a saucepan of water to the boil and cook the dumplings for 3 minutes until they float to the surface.
Approx. 4 minutes
4
Lift out with a slotted spoon straight into a bowl of iced water to cool and firm up.
Approx. 3 minutes
5
Drain well and divide between bowls with the sliced strawberries.
Approx. 4 minutes
6
Drizzle with the kuromitsu syrup to serve.
Approx. 2 minutes
