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
- 1–2 tsp water
- condensed milk
- vanilla ice cream
- anko (sweet red bean paste)
- Add the tofu and 50g of shiratamako to a bowl. Use your hands to mash it together until a smooth dough forms.
- 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’.
- 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.
- 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