World Flavors Cookbook

Shiratama Dango

Small, chewy white dumplings made from glutinous rice flour (shiratamako), often used as a topping for other Japanese desserts.

Cuisine: Japan

Ingredients

• 1 cup shiratamako (rice flour)
• Water
• Toppings: kinako, bean paste, or syrup

Instructions

1. Mix flour with water until it reaches the consistency of an earlobe.
2. Shape into small balls and flatten slightly in the middle.
3. Boil in water until they float, then wait 1 more minute.
4. Cool in ice water.
5. Serve with your choice of sweet toppings.