Mochimochi Kinako Shiratama Dango (Japanese sweet dumplings)

もちもちきな粉白玉団子（mochi mochi kinako shiratama dango)

I made a small ball-shaped dumplings with shiratamako(shiratama flour) and sprinkled it with kinako.

Shiratama dango is a Japanese sweet that is very popular among children and adults alike, and can be easily made at home and enjoyed in a variety of ways.

• Mochi mochi = Sticky
• Kinako = Soybeans flour
• Shiratama dango = Dumplings made with Shiratama flour

Dango and mochi are very similar, but dango is made from rice flour and mochi is made by grinding steamed glutinous rice. (Glutinous rice is called mochi gome in Japanese, and this is where the word mochi mochi comes from.) Dango is generally referred to as dumpling and mochi as rice cake. Both dango covered in kinako and mochi covered in kinako are called abekawa.

What is the difference between rice flour and shiratama ko??

ko = powder

Flour made from rice is called rice flour. Rice flour includes “joshinko” and “dangoko”, which are very similar to “shiratamako”. All of them are used by mixing them with water.

These are distinguished by whether the rice used as the raw material is non-glutinous or glutinous, and whether it is steamed or raw.

Shiratamako is made from glutinous rice, while Joshinko is made from non-glutinous rice, and Dangoko is made from both non-glutinous rice and glutinous rice.

If you use shiratama flour , the dango will have a smooth texture and won’t harden even when chilled.

These are also attracting attention as gluten-free ingredients.

In Japan, it is customary to eat mochi during the New Year. Zenzai is a sweet soup made with mochi and red beans. As mochi is rarely available in homes outside of New Year, zenzai is sometimes made using shiratama dango instead of mochi. The recommended way to eat it is with a topping of sweet chestnut compote!　For information on zenzai (oshiruko), please see this article.　👉　Authentic Oshiruko recipe (sweet soup with azuki and mochi)

What kind of food is Kinako??

Soybean flour is roasted, peeled and ground soybeans.

It has a fragrant aroma. It is also popular as a health food because it contains a lot of protein and minerals. Soybean flour can be used for cakes, cookies, and drinks in addition to Japanese sweets.

The name Kinako means yellow powder. However, soybean flour made from green soybeans(edamame) is pale green in color, so it is called ”ao kinako (blue soybean powder)” or uguisu kinako (uguisu soybean powder). Uguisu is the name of a pale green bird called a bush warbler.

Soybean flour is not only sprinkled on mochi, but is also sometimes eaten by sprinkling it on rice or ice cream. It is sometimes eaten mixed with milk or yogurt or made into jelly.

It goes well with black sesame and matcha, so it is also recommended to use it in Japanese-style parfaits.

NUTRITION FACTS of Easy to make Japanese sweets : Shiratama Dango with Kinako

• 906 kcal
• Protein 22.0 g
• Fat 8.3 g
• Carb 192.2 g
• Salt Equivalent 1.0 g

INGREDIENTS for Easy to make Japanese sweets : Shiratama Dango with Kinako (5SERVINGS)

• Shiratama flour 200g
  • Water 160g

Use 80-90% water for the amount of shiratamako.

• Soybean flour 25g
  • Sugar 25g
  • Salt 1g

Easy to make Japanese sweets : Shiratama Dango with Kinako COOKING INSTRUCTIONS

1. Add water to the shiratama flour in 3 batches.
2. Lightly knead each time you add water.
3. It’s done when it’s as hard as your earlobe. (The ideal hardness is to break when pressed.)
4. Roll into 15g and put in hot water. (About 24 dango can be made) Let’s heat it well, if the heat is not enough, the inside will become powdery.
5. When the dango float, wait about 1 minute and remove them in cold water.
6. Mix soybean flour, sugar and salt and sprinkle on the dango. Adding a little salt creates a synergistic effect that makes the sweetness feel stronger.

After boiling shiratama dango, you can freeze them and store them for about a month.

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