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Shiratama Dango

Shiratama Dango


1. Shiratamako Flour1/3 cup or 43g
2. Sugar    
1/2 cup or 65g
3. Water4 tbs (1tbs is around 17g)



  1. Mix shiratamako flour & sugar evenly in mixing bowl
  2. Add 2 tbs water and mix well until combined
  3. Knead mixture into round shape, add water if required
  4. Pinch off dough into smaller ball shape
  5. Cook in boiling water for around 2 min, or until float
  6. Remove, soak in cold water to cool
  7. Serve within 30 min with Kinako, Azuki & etc.
  8. Shiratamako can also be used in Wagashi dessert making and also can be used to substitute Tang Yuen

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