Shiratama Dango is a Japanese dessert whose name literally means "white jade rice ball." It's very easy to make, though it does take some time to mix the rice flour and form it into balls. I made enough for three people, ate one, and put two in the freezer so that the following two mornings I could be free of labor. ^_^
Yields three servings (30 to 40 balls)
300g rice flour
30g corn starch
6g matcha powder
30g white sugar
4 to 6 ice cubes
1. Dissolve sugar in 250mL of warm water, set aside until it cools, then add ice cubes.
2. Divide the flour into two parts: one mixed with the matcha powder, the other one plain. Add 125mL of water to each part, mix into a dough, divide into small pieces, and roll it into balls. Press the balls with your thumb slightly to flatten them.
3. Boil some water, add the rice balls, and wait until they float to the surface. Then continue boiling for 2 mins, and finally use a ladle to scoop them into the sugar water.
Sichuanese native and Chengdu resident Annie blogs about her adventures in cooking vegetarian meals, adapting recipes from around the world. Recently she has translated some of her favorite posts into English for GoChengdoo readers to enjoy. The original, Chinese-language version of this post can be viewed here. Photo by Annie Chen.