Gather all the ingredients.
Shiratamako and Joshinko: Shiratamako is from sweet rice/glutinous Japanese short grain rice and Joshinko is from regular short grain Japanese rice. These flours give different texture. When you make dango with only shiratamako, the texture tends to be too soft. Therefore we usually add Joshinko to make the right dango texture. Of course you can make dango with shiratamako only. It's just the personal preference.
3 ways to keep Dango:
1) After you form into round dango (Step #3), you put them in a single layer in air tight container. Freeze up to a month. When you use them, boil the frozen dango without defrosting.
2) After cooling down (Step #5), pat dry and pack into air tight container without sticking to each other. Freeze up to a month. When you use them, microwave till they are at room temperature.
3) To keep just for few hours, you can save them in ice water, or in water kept in refrigerator.
Equipment you will need:
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 and link to this post as the original source. Thank you.