Shiratamako Recipe

Japanese · Dessert · 15 min total

Shiratamako is a type of Japanese glutinous rice flour used in confections like mochi and dango. This recipe shows how to prepare it as a simple dough for sweet dumplings.

Ingredients

• 1 cup shiratamako (glutinous rice flour)
• 1/2 cup water
• 2 tablespoons sugar
• 1/4 cup sweetened red bean paste (anko), for filling (optional)

Instructions

1. In a mixing bowl, combine shiratamako and sugar. Gradually add water while stirring with a spatula until a crumbly dough forms.
2. Knead the dough with your hands until smooth and pliable, about 2 minutes. If too dry, add water 1 teaspoon at a time; if too sticky, dust with more shiratamako.
3. Divide the dough into 12 equal pieces and roll each into a ball. If using filling, flatten a ball, place a small amount of anko in the center, and seal the dough around it, then roll into a ball again.
4. Bring a pot of water to a boil. Gently drop the dumplings into the boiling water. Cook until they float to the surface, then continue boiling for 2 more minutes.
5. Remove with a slotted spoon and transfer to a bowl of ice water to stop cooking. Drain and serve immediately with kinako (roasted soybean flour) or syrup.

Tips

• For a savory version, omit sugar and serve with soy sauce and nori.
• Store leftover dumplings in an airtight container in the refrigerator for up to 2 days; reheat in boiling water briefly.

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