Soft Shiratama (Sticky Rice Ball) with Brown Sugar Syrup.
You can cook Soft Shiratama (Sticky Rice Ball) with Brown Sugar Syrup using 4 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Soft Shiratama (Sticky Rice Ball) with Brown Sugar Syrup
- You need 30 grams of Glutinous rice flour (Mochiko).
- It's 20 ml of Water.
- It's 1 of Dark brown sugar.
- It's 1 of Water.
Soft Shiratama (Sticky Rice Ball) with Brown Sugar Syrup step by step
- It's a bit hard to see, but this is glutinous rice flour. Add water in small batches and knead until it's soft like earlobes..
- If you use rice flour by mistake, the result would be too hard to eat. You could however, add to the mochiko for slight firmness..
- Boil the shiratama rice balls. When they float to the surface, it's cooked. Rinse in water and chill..
- Add water to dark brown sugar and heat. When it becomes creamy, the kuromitsu brown sugar syrup is done. I usually make large batches and preserve in small bottles..
- Pour kuromitsu over the shiratama and enjoy..
