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
- 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)
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).