Strawberry Shiratama Dango

  • Author: Lisa Kitahara
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 2 servings 1x


Strawberry Shiratama Dango is a dessert often made during the spring to celebrate Hinamatsuri (Girls day). This traditional Japanese dessert recipe is soft, chewy and easy to make!



  • 50g silken tofu
  • 50g strawberries
  • 100g shiratamako / glutinous sweet rice flour
  • 12 tsp water

For serving

  • condensed milk
  • vanilla ice cream
  • anko (sweet red bean paste)


  1. Add the tofu and 50g of shiratamako to a bowl. Use your hands to mash it together until a smooth dough forms. 
  2. In another bowl, add the strawberries and microwave at 600 W for 30 seconds or until soft. Blend or mash the strawberries until pureed. Add the remaining shiratamako into the bowl and mix until a dough forms, it should ‘be the softness of your ear lobe’. 
  3. Add water to a pot and turn to high heat. In the meantime, divide each dough into 10 pieces, about  10g each. Roll them into balls.
  4. Add the dango into the boiling water. Cook until they float. Once they float, cook for another 1 minute. Use a skimmer to remove the dango and place in a bowl of ice water. Once the dango has cooled, add desired amount into bowls. Serve with coconut condensed milk, ice cream and/or anko. Enjoy!


  • Helpful Equipment: skimmer, mixing bowls
  • Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer) for just the dango.
  • Category: dessert
  • Method: stove top
  • Cuisine: japanese, vegan


  • Serving Size: 1 serving

Keywords: dango, shiratama dango, mochi, japanese dessert