Learn #HowToMake: #ShiratamaDango #白玉団子, the simplest, softest #Mochi you can make at home!
Mochi is such a wonderful treat – it's soft, chewy, and absolutely delicious! It seems complicated to make (there are lots of videos out there of guys pounding mochi in a wooden barrel with a giant mallet)...but did you know you can actually make it at home super easily? Today’s recipe for shiratama dango (literal translation: white ball mochi dumplings) uses one type of mochi rice flour to make a super soft, tasty dessert you can make in minutes to impress your friends (and treat yourself), without looking for those big wooden tools! Shiratamako (shiratama powder) is made a bit differently than mochiko (mochi powder), even though both rice flours are made with short-grain mochi rice. Whereas mochiko is a fine-milled powder that looks and feels like cornstarch to the touch, shiratamako appears a bit rougher, with large granules – a result of a process where the rice is soaked, ground using additional water, and then dried. The process removed quite a bit of starch from the end product – but that doesn’t mean this is low in carbs. It’s still rice, after all. But the removal of starch makes mochi made with shiratamako softer in texture, which also stays soft and chewy even when chilled. This shiratama dango recipe has no added sugar, so if you eat it alone, it doesn’t taste like much – even the green ones with added matcha powder. Traditionally, it’s served with anko (mashed sweetened red adzuki beans), a combination of kinako (roasted soy bean flour) and sugar, or a little of both (which is my favorite way). You can make this “westernized” with peanut butter powder and some jelly, for a “PB&J” mochi dish as well. The light brown flecks kind of look like gold dust, which is also pretty for presentation. Instead of purchasing pre-made mochi, try your hand at making this super easy wagashi (Japanese dessert) at home. I promise if you love the soft, squishy, chewy texture of mochi or boba, you’ll love shiratama dango! Just make sure you chew your mochi properly – you don’t want it to get stuck if you gobble it down too quickly (there's actually a weird annual statistic in Japan, esp around the New Year, of people having to go to the ER for choking on mochi!!!) 今日のレシピは白玉団子 でーす! 簡単に作れる和菓子 なので、是非一度は作ってみて下さい 🥰 Shiratama Dango (Mochi) Ingredients: 50g Shiratamako (shiratama rice powder) 50cc Water (approx) 1/2 tsp Matcha powder Toppings as desired: Anko (mashed sweetened adzuki red beans) Kinako (roasted soy bean powder) Granulated sugar Detailed Instructions are available at https://nakatomitestkitchen.com/shira... #KellyNakatomi #NakatomiTestKitchen #JapaneseRecipe #JapaneseFood #JapaneseDessert #Shiratama #Dango #ShiratamaDango #HomemadeMochi #Mochi #白玉粉 #白玉団子 #和菓子, #餡子, #きな粉