Gather all the ingredients.
For shiratama dango, put ¼ cup shiratamako and ¼ tsp. sugar in a bowl and stir in 2 Tbps warm water a little bit a time until the dough is combined and smooth. Take the dough out of the bowl and roll into a ball. The texture of the dough is like squeezing an "ear lobe" (that’s how we describe this particular tenderness in Japanese).
Alternatively, if you want to save time, instead of making shiratama dango, you can use kiri mochi (pre-cut rice cake). Cut into 4 small pieces and toast in the toaster oven until puffed up.
Put 1- 1½ Tbsp sugar in a medium bowl and sift 1 Tbsp matcha powder in a fine sieve to remove any lumps.
Please adjust the amount of sugar for matcha (green tea). If you use store-bought anko (red bean paste), which tends to be very sweet, you might want to reduce the amount of sugar for your matcha to balance out the sweetness.
For anko (red bean paste), use coarse tsubu-an or ogura-an instead of koshi-an. Both tsubu-an and ogura-an have some azuki bean skin in the paste and it gives nice textures.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.