Soft Shiratama (Sticky Rice Ball) with Brown Sugar Syrup

1. 1

   It's a bit hard to see, but this is glutinous rice flour.

2. 2

   Add water in small batches and knead until it's soft like earlobes.

3. 3

   If you use rice flour by mistake, the result would be too hard to eat.

4. 4

   You could however, add to the mochiko for slight firmness.

5. 5

   Boil the shiratama rice balls.

6. 6

   When they float to the surface, it's cooked.

7. 7

   Rinse in water and chill.

8. 8

   Add water to dark brown sugar and heat.

9. 9

   When it becomes creamy, the kuromitsu brown sugar syrup is done.

10. 10

    I usually make large batches and preserve in small bottles.

11. 11

    Pour kuromitsu over the shiratama and enjoy.

* Per serving · 4 servings · Values may vary.

No additional tips available.