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Azuki Shiratama

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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


  • 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).

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