Japanese Sweet Rice Dumplings
Delight in the chewy, caramelized goodness of Japanese Sweet Rice Dumplings, a beloved traditional treat that combines simple ingredients with bold flavors. Made with glutinous rice flour and silken tofu, these soft and bouncy dumplings are boiled until tender, then lightly grilled for a golden, smoky finish. Drizzled with a rich homemade sauce of soy sauce, sugar, and mirin, these skewered treats offer the perfect balance of savory and sweet. Ideal as a quick dessert or snack, this recipe is easy to master and requires just 35 minutes from start to finish. Whether you're recreating an authentic Japanese street food experience or exploring new flavors, these rice dumplings are sure to impress with their texture and deliciously glossy glaze.
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Recipe Information
Ingredients
- 200 grams Glutinous rice flour (shiratamako or mochiko)
- 150 grams Silken tofu
- 120 milliliters Water
- 2 tablespoons Soy sauce
- 4 tablespoons Sugar
- 2 tablespoons Mirin (sweet rice wine)
- 1 teaspoon Cornstarch
- 2 teaspoons Water (for slurry)
Instructions
In a mixing bowl, combine the glutinous rice flour and silken tofu. Use your hands to knead the mixture until it forms a smooth, soft dough. If the dough is too dry, add water one tablespoon at a time until the desired consistency is reached.
Divide the dough into equal portions and roll each portion into small, round balls about 2-3 cm in diameter.
Bring a pot of water to a boil. Carefully drop the rice balls into the boiling water and let them cook until they float to the surface. Once floating, allow them to cook for an additional 2 minutes.
Using a slotted spoon, transfer the cooked dumplings to a bowl of cold water to stop the cooking process. After a minute, drain and set aside.
In a small saucepan, combine the soy sauce, sugar, mirin, and 120 milliliters of water. Place over medium heat, stirring until the sugar is dissolved.
In a separate small bowl, mix the cornstarch with 2 teaspoons of water to create a slurry. Gradually add the slurry to the saucepan, stirring continuously until the sauce thickens to a glossy consistency. Remove from heat and set aside.
Skewer 3-4 rice dumplings onto bamboo or wooden skewers.
Preheat a non-stick grill pan or skillet over medium heat. Lightly toast the skewered dumplings on both sides until they develop a slight char and golden color.
Brush the dumplings generously with the sweet soy-based sauce and serve immediately. Enjoy your homemade Japanese sweet rice dumplings!
Nutrition Facts
Calories |
1103 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.5 g | 7% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1174 mg | 51% | |
| Total Carbohydrate | 232.7 g | 85% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 64.6 g | ||
| Protein | 23.4 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 562 mg | 43% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 365 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
