Served with a side of sweet red beans, Shiratama dango, these chewy little dumplings are a very traditional treat. We eat them with shaved ice with sweet red beans, a sweet red beans warm soup dessert or just with Kinako, ground roasted soybeans. So yummy! You can also try with melted butter and brown sugar or Maple syrup to be Canadian Style dessert!
Shiratama Dango (makes about 20 small balls)
100g Shiratama ko
About 100cc (6-7tbsp) Water
2-3 tbsp Kinako, ground roasted soybeans
2-3 tbsp Sugar
- Get prepped: Set a large, deep pot of water to boil, and prepare a large bowl of cold water.
- Make the dough: In a bowl, add 4-5 Tbsp cold water to shiratamako and mix with your fingers. Continue to add water bit by bit and knead until the dough is soft and pliable (we say until it is the softness of an earlobe). Add more mochiko or water as you need it. The dough should be soft, but not sticky.
- Form: Pinch off small pieces of the dough and roll into small balls about 2cm in diameter. Using your index finger, make a little indention in the center.
- Boil dango: When the water is at a boil, drop in the shiratama dango one by one (so that they don’t stick) and boil until they float up to the top of the water. About 2-3 minutes. (This is why you need a deep pot of water, so that you can see the difference between a sunken and floating dumpling).
- Cool: Remove cooked dango with a slotted spoon and drop into an cold water bath until cooled. Drain well.
Serve at room temperature with Kinako or your favorite toppings.
This is one of the most loved snacks/dessert in Japan and usually strawberries are used instead of mango, but why not, I love Mango! and please use any fruits you like such as kiwi, banana, grapes etc.
What you need; Makes 12-13 daifuku
- 150g Shiratama ko (glutinous rice powder)
- 70g Granulated sugar
- 250g Water
- 12-13 pieces of cut mango (about 2cm cube)
- 300g Anko/Azuki beans paste
- Divide Anko to 12-13 and wrap a mango with about a spoonful of anko and rounds to make a ball. Make 12-13 balls and set a side.
- Mix shiratama ko and water in a microwave safe glass bowl and microwave for 2 minutes.
- Mix and microwave for another 2 minutes or so.
- Stir the mochi quickly. (mocha is really hot and sticky)
- Transfer the mochi to a large plate or a pan dusted with cornstarch.
- Coat the dough/mocha all over with corn starch.
- Dust hands with cornstarch and divide the mochi into 12-13 pieces by hands. Make a round flat mocha from a ball and put a piece of anko filling on a center of mochi and wrap the anko by stretching mochi.
- Rounds the mochi. Repeat the process to make more pieces.
We have various Japanese sweet using azuki beans and during hot summer months I miss sweet azuki beans Popsicle. It’s kind of hard to get them here, so I decided to try making them by myself and here it is! they taste so good and same as store bought or even better.
What you need:
- 250 g of sweet azuki beans paste
- 250ml 2% or homo milk
- 4 tablespoons of condensed milk
- In a small bowl, mix together azuki, milk and condensed milk.
- Pour it to your favorite Popsicle molds and put them into a freezer.
- Wait for 3-4 hours and enjoy!