Shiratama Dango (白玉団子)
AuthorNok UnphonCategoryDessert, Gluten Free, Japanese, Lactose FreeMix 1 cup of glutenous rice flour with 1/2 cup of water at room temperature. Knead until the dough does not stick to your hands. Shape into bite-size balls. Cook in boiling water until glutenous rice dumplings aka Mochi balls float to the surface. Let the Mochi balls float for a minute and transfer to a tray filled with cold water.
Wait until Moshi cooled down to the room temperature and transfer to a serving plate. Garnish Moshi with sesame flour, icing sugar, and a pinch of flaky sea salt. If you don't have sesame flour, you can grind sesame seeds as well. Remember to toast and let it cool down before you grind.
Ingredients
Directions
Mix 1 cup of glutenous rice flour with 1/2 cup of water at room temperature. Knead until the dough does not stick to your hands. Shape into bite-size balls. Cook in boiling water until glutenous rice dumplings aka Mochi balls float to the surface. Let the Mochi balls float for a minute and transfer to a tray filled with cold water.
Wait until Moshi cooled down to the room temperature and transfer to a serving plate. Garnish Moshi with sesame flour, icing sugar, and a pinch of flaky sea salt. If you don't have sesame flour, you can grind sesame seeds as well. Remember to toast and let it cool down before you grind.