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Azuki Shiratama

User Rating 5 Star Rating (1 Review)

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Shiratama, or shiratama dango, are dumplings made with shiratama-ko (glutinous rice flour). Chilled shiratama dumplings are served with sweet azuki bean paste.

Yield: 4-6 servings

Ingredients:

  • 1 2/3 cup shiratama-ko (glutinous rice flour)
  • 2/3 - 3/4 cup water *adjust the amount of water depending on the thickness of the dough
  • For topping:
  • 1 1/2 cup anko (sweet azuki bean paste)

Preparation:

Put shiratama-ko in a bowl. Add water gradually until the dough becomes as soft as earlobes. Knead the dough well. Make small oval-shaped dumplings. Lightly press the center of each dumpling with your finger. Boil water in a large pan and add the dumplings. When dumplings float, boil for a further minute. Remove the dumplings and cool in cold water. Drain and serve dumplings in individual bowls and top with anko (sweet azuki bean paste).

User Reviews

 5 out of 5
If you like daifuku or mochi, definitely try this!, Member happysunflower36

Absolutely delicious! It is extremely easy to make. I purchased already made sweet beans and instead of shiratama-ko, I purchased Mochiko(it is a lot cheaper and easily available. I think any sweet rice flour will do. I will try other brands and update. The only problem is that they need to be eaten within the day. If you save it for the next day, they harden. I did have to add a little extra water. You also have to work pretty quickly once you add the water, because the flour does start to harden. I will be making this often.

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