Step 1: Prepare the Dough

1. In a bowl, whisk 100g of shiratamako (glutinous rice flour) to ensure a smooth texture.

2. Add 90ml of water, pouring in half at a time while gently stirring to combine.

   (Alternative method: Mix 90g of mochiko with 10g of potato starch. Then, gradually add 80ml of water, stirring after each addition.)

3. Gradually add the rest of the water, mixing carefully until a smooth dough forms. The dough should have the texture of an earlobe—elastic and smooth. Be cautious not to add too much water at once.

Step 2: Shape the Dango

1. Bring a pot of water to a boil for cooking the dango while you shape the dough.

2. Divide the dough into equal sections. Roll each section into cylinders and cut them into approximately 10 equal pieces.

3. Roll each piece into small balls, pressing gently in the center to create a slight indentation.

4. Place the shaped dango on parchment paper to prevent sticking.

Step 3: Cook the Shiratama Dango

1. Once the water is boiling, gently drop the rice dumplings (dango) into the pot.

2. Stir occasionally with chopsticks to prevent sticking.

3. When the dango float to the surface (about 3 minutes), set a timer for 1 more minute.

4. Prepare a bowl of ice-cold water for cooling.

Step 4: Cool and Serve

1. Turn off the heat and use a mesh spoon to transfer the dango into the ice-cold water. Let them cool for 5-10 minutes.

2. After they cool, drain the water and serve with optional toppings such as kuromitsu (dark brown sugar syrup) or kinako (roasted soybean powder).

Step 5: Storage and Leftovers

• If you have leftovers, freeze the dango by placing them on a tray lined with parchment paper for 1 hour. Then transfer to a sealable freezer bag.

• Frozen dango can be stored for up to 1 month. To serve, thaw them in the microwave for 40-50 seconds or soak them in warm water.