Strawberry Shiratama Dango
Servings 20 shiratama dango
Ingredients
- 140 g (5 oz / 1 metric cup) Shiratamako (glutinous rice flour/sweet rice flour)
- 140 g (5 oz) flesh strawberry I used 16 small strawberries.
- 3 tbsp granulated sugar
- sweetened condensed milk to drizzle
Instructions
- Wash the strawberries and remove the calyx. Set aside.
- Place the shiratamako and the sugar in a large bowl and stir lightly. Add one strawberry and crush with your fingers. Then rub and knead well with the shiratamako together.
- Repeat the process until the dough formed a large smooth ball. Add or reduce the strawberries if necessary. The dough should be like play-dough consistency that is moist and soft but not too sticky.
- Boil plenty of water in a large pot. Pinch off a little from the dough and shape it into 3 cm (1 inch) round balls. At the same time, add the dango one by one into the boiling water.
- When they float to the surface of the boiling water, keep letting them cook for another 3 minutes. Then scoop out the floating dango and put them into a cold water (preferably ice water).
- Once they cooled (after a few minutes), drain well and place in serving dishes with strawberries if remaining some. Drizzle sweetened condensed milk over the top as much as you desire.
Notes
Disclaimer: Mochi is not advisable for young children, older adults, and people who can't chew properly. You have to chew well to swallow mochi to prevent from getting stuck in the throat.
