In this video, I'll show you how to make perfectly chewy Shiratama Dango with sweet Kuromitsu sauce in just 20 minutes! These Japanese mochi balls are incredibly versatile—pair them with ice cream, fresh fruits, or simply drizzle with syrup for a quick authentic treat.
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📌 RECIPE DETAILS:
⏰ Time: 20 mins
👥 Servings: 3
🥕 Ingredients:
If using shiratamako
- 100 g glutinous rice flour shiratamako (see separate measurements if using mochiko)
- 90 ml water approx
If using mochiko
- 90 g glutinous rice flour mochiko
- 10 g potato starch (katakuriko) or tapioca starch
- 80 ml water approx
Kuromitsu sauce
- 25 g dark brown sugar muscovado or kokuto if available
- 25 g white sugar, caster or granulated
- 60 ml water
Kinako topping
- 1/2 tbsp roasted soybean powder (kinako)
- 1/2 tbsp white sugar
- 1 pinch salt
📖 FULL RECIPE & INSTRUCTIONS WITH TIPS
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