In a mixing bowl, combine sweet rice flour and granulated sugar. Gradually add room temperature water until you achieve a smooth, non-sticky dough.

Lightly wet your hands to prevent sticking. Divide the dough into equal pieces, aiming for about one inch in diameter. Roll each piece into a ball.

Bring a pot of water to a rolling boil. Gently drop in the dango balls and let them cook until they float to the surface—about 3 minutes.

Use a slotted spoon to transfer the cooked dango into an ice bath to set their chewy texture.

Enjoy your shiratama dango plain or with toppings like sweet soy sauce, red bean paste, or fresh fruits.