Strawberry Shiratama Dango is a dessert often made during the spring to celebrate Hinamatsuri (Girls day). This traditional Japanese dessert recipe is soft, chewy and easy to make!

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Strawberry Shiratama Dango

  • Author: Lisa Kitahara
  • Total Time: 15 minutes
  • Yield: 2 servings 1x


Strawberry Shiratama Dango is a dessert often made during the spring to celebrate Hinamatsuri (Girls day). This traditional Japanese dessert recipe is soft, chewy and easy to make!


Units Scale
  • 50g silken tofu
  • 50g strawberries
  • 100g shiratamako / glutinous sweet rice flour
  • 12 tsp water

For serving

  • condensed milk
  • vanilla ice cream
  • anko (sweet red bean paste)


  1. Add the tofu and 50g of shiratamako to a bowl. Use your hands to mash it together until a smooth dough forms. 
  2. In another bowl, add the strawberries and microwave at 600 W for 30 seconds or until soft. Blend or mash the strawberries until pureed. Add the remaining shiratamako into the bowl and mix until a dough forms, it should ‘be the softness of your ear lobe’. 
  3. Add water to a pot and turn to high heat. In the meantime, divide each dough into 10 pieces, about  10g each. Roll them into balls.
  4. Add the dango into the boiling water. Cook until they float. Once they float, cook for another 1 minute. Use a skimmer to remove the dango and place in a bowl of ice water. Once the dango has cooled, add desired amount into bowls. Serve with coconut condensed milk, ice cream and/or anko. Enjoy!


  • Helpful Equipment: skimmer, mixing bowls
  • Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer) for just the dango.
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Category: dessert
  • Method: stove top
  • Cuisine: japanese, vegan


  • Serving Size: 1 serving

Keywords: dango, shiratama dango, mochi, japanese dessert


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About Lisa

I'm Lisa, a home cook, recipe developer and founder of Okonomi Kitchen. Here, you'll find a mix of classic and modernized Japanese recipes, and creative, plant-forward meal inspiration using seasonal ingredients. I hope to share more about Japanese cuisine and culture through food and recipes.

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  1. Honestly a 10/10. Super tasty. My favourite was the Strawberry Dango balls. I prefer mine a little more sweet so I topped mine with maple syrup

  2. sooooooooo good and the texture is a delight! Topped it off with some smooth red bean paste and condensed milk. Loved the little bits of strawberry in the pink balls. Thank you for this recipe!

  3. Love the texture! I added a little more sweetness for my taste, and it was delicious and pretty quick to make. Also, they are adorable hehe. Thanks for the detailed recipe.

  4. Yuuuuuuuuuuuuum!!! Made these last week and amazed myself and my bf. loved this dessert so much and it was so fun and easy to make. I have a bit of a sweet tooth so may put a little sugar in the next time, but they were seriously so tasty with the Coconut Condensed Milk that Lisa suggested in her Instagram Live of the recipe.
    Can’t wait to try to make these into blueberry and mango versions!