• Gather all the ingredients.
  
• Combine mochiko, sugar and 2 Tbsp water in a large bowl. Mix with a rubber spatula until well combined.
  
• Using your hand, press the mochiko mixture and form it into a ball. Slowly add the rest of ½ Tbsp. water while forming into a ball. When you still can’t form into a ball and there are more crumbs left, wet your hand a little bit (instead of pouring extra water into the bowl) and try again to form into a ball.
  
• Use the mochiko ball to pick up crumbs in the bowl like this. We say the texture of the dough should be like “earlobe”.
  
• Then roll into a nice smooth ball and then form into a log.
  
• Pinch off dough from the log and roll each one into a ¾-inch (2 cm) ball and then flatten it into a thick disc, about a scant ½ inch (1.3 cm) thick. You should be able to make about 16 balls.
  
• Use your index finger to make an indentation in the center (this will help cook faster and less doughy in texture after cooking).
  
• Cook the shiratama dango in boiling water, about 2 minutes.
  
• When shiratama dango starts to float, pick them up and soak in ice water to let them cool.
  

To Serve

• Serve shiratama dango in your dessert.
  

To Store

• Shiratama dango are soft and chewy within 30 minutes after they are made. If you are not using them right away, keep them in water and store in the refrigerator. Shiratama dango will become hard, so you need to re-cook them in boiling water to soften before serving.