Shiratama Dango (Mochi Balls)
Shiratama dango are one of the simplest and most satisfying Japanese sweets. Made from just glutinous rice flour and water, these soft, chewy balls appear in countless Japanese desserts — from anmitsu parfaits to zenzai (sweet red bean soup). Making shiratama is often the first cooking activity Japanese children learn, because the dough is forgiving and the process is tactile and fun. The texture, described as mochi-mochi in Japanese, is prized above all else. The dough should feel as soft as an earlobe — a description that every Japanese home cook knows and uses.
Soft and chewy Japanese mochi balls. A traditional sweet treat that's easy to make.
Ingredients
- 100g shiratamako (glutinous rice flour)
- 80-90ml water
- Kinako (roasted soybean flour), for coating
- Sugar, to taste
- Kuromitsu (black sugar syrup) or honey, for drizzling
- Anko (red bean paste), optional for serving
Watch How to Make It
Instructions
- 01Place shiratamako in a bowl. Gradually add water while mixing with your hands until the dough is smooth and soft, like an earlobe.
- 02Roll the dough into small balls, about 2cm each. Press a slight indent in the center with your thumb.
- 03Bring a pot of water to a boil. Drop the balls in gently.
- 04Boil until the balls float to the surface, then cook for 1-2 more minutes.
- 05Scoop out with a slotted spoon and transfer to a bowl of ice water. Let cool for 1 minute, then drain.
- 06Serve dusted with kinako and sugar, drizzled with kuromitsu or honey. Add anko on the side if desired.
Pro Tips
- Add water gradually — you may not need the full amount. The dough should be soft and smooth but not sticky.
- The thumb indent in each ball ensures even cooking — without it, the center may stay raw.
- Ice water bath is essential. It stops the cooking and gives the dango a firmer, chewier texture.
- Shiratama dango are best eaten the same day. If stored in the fridge, they harden — briefly re-boil to restore the texture.
Nutrition Facts
Per serving (approximate)
Frequently Asked Questions
- What is the difference between shiratamako and mochiko?
- Both are glutinous rice flours, but shiratamako has a coarser, granular texture and produces a smoother, softer dango. Mochiko is finer and works as a substitute, but you may need slightly less water.
- Can I make shiratama dango ahead of time?
- Shiratama dango are best fresh. If you must prepare ahead, store them in water in the fridge for up to a day. They will firm up, so briefly re-boil them before serving to restore the soft, chewy texture.
- What is kinako?
- Kinako is roasted soybean flour with a nutty, toasty flavor. It is a traditional Japanese topping for mochi and dango. You can find it in Japanese grocery stores. There is no perfect substitute, but a mix of ground toasted almonds and a pinch of soy flour comes close.
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