{"id":43939,"date":"2017-06-16T23:53:27","date_gmt":"2017-06-17T03:53:27","guid":{"rendered":"https:\/\/www.culinarytribune.com\/?p=43939"},"modified":"2017-06-19T22:47:15","modified_gmt":"2017-06-20T02:47:15","slug":"shiratama-dango-balls%e7%99%bd%e7%8e%89%e3%81%a0%e3%82%93%e3%81%94","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=43939&lang=en","title":{"rendered":"Shiratama Dango Balls
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Shiratama Dango balls are one of traditional Japanese sweets\/snacks, and these are tasty!<\/p>\n

\"\"<\/p>\n

These have a nice sticky texture, but they are not as sticky as mochi.<\/p>\n

I made regular (white) and Matcha (green) balls.<\/p>\n

\"\"<\/p>\n

This time I enjoyed them with molasses and Kinako (roasted soy beans) powder.<\/p>\n

This is one of the traditional ways to eat shiratama dango balls.<\/p>\n

We use “kuro-mitsu” (or black sugar syrup) in Japan, and I think molasses is probably the closest to it.<\/p>\n

\"\"<\/p>\n

Kinako powder has become one of my favorite things lately, and I had to bring a bag home from Japan last month.<\/p>\n

\"\"<\/p>\n

It’s interesting that most traditional Japanese sweets are vegan and they do not contain any dairy products.<\/p>\n

That’s probably because dairy was not a big business in Japan for many many years.<\/p>\n

Then at the same time I realize there are so many delicious and satisfying non-dairy desserts to enjoy!<\/p>\n

\"\"<\/p>\n

To make these Shiratama Dango balls I used “Shiratama” flour.<\/p>\n

I added water to the flour (follow the directions on the “Shiratama” flour package), formed balls, cooked them in boiling water for a minute, and then cooled them in ice water.<\/p>\n

I found the flour in the Japanese food section inside a large Asian grocery store in Minneapolis, but I’ve heard that you can also use “glutinous rice flour”.<\/p>\n","protected":false},"excerpt":{"rendered":"

Shiratama Dango balls are one of traditional Japanese sweets\/snacks, and these are tasty! These have a nice sticky texture, but they are not as sticky as mochi. I made regular (white) and Matcha (green) balls. This time I enjoyed them with molasses and Kinako (roasted soy beans) powder. This is one of the traditional ways […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10,28,29],"tags":[],"class_list":["post-43939","post","type-post","status-publish","format-standard","hentry","category-dessert","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/43939","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=43939"}],"version-history":[{"count":9,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/43939\/revisions"}],"predecessor-version":[{"id":43967,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/43939\/revisions\/43967"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=43939"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=43939"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=43939"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}