Soft Shiratama (Sticky Rice Ball) with Brown Sugar Syrup
Soft Shiratama (Sticky Rice Ball) with Brown Sugar Syrup

Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, soft shiratama (sticky rice ball) with brown sugar syrup. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Great recipe for Soft Shiratama (Sticky Rice Ball) with Brown Sugar Syrup. The Asian grocery nearby closed down sobs so I made traditional Japanese sweets out of things I could buy at the local supermarket (like Coles). This is my first time to actually measure the ingredients because I.

Soft Shiratama (Sticky Rice Ball) with Brown Sugar Syrup is one of the most well liked of current trending foods on earth. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. Soft Shiratama (Sticky Rice Ball) with Brown Sugar Syrup is something which I have loved my entire life. They’re nice and they look wonderful.

To get started with this recipe, we must prepare a few ingredients. You can cook soft shiratama (sticky rice ball) with brown sugar syrup using 4 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Soft Shiratama (Sticky Rice Ball) with Brown Sugar Syrup:
  1. Make ready 30 grams Glutinous rice flour (Mochiko)
  2. Take 20 ml Water
  3. Take 1 Dark brown sugar
  4. Get 1 Water

Bring a pot of water to a boil and add the shiratama dango. On medium heat, boil the dango until they float to the top. Take the shiratama dango out of the water and put them into a bowl of ice water to chill completely. I used the same method for making dango from "shiratama-flour" with glutinous rice flour above.

Steps to make Soft Shiratama (Sticky Rice Ball) with Brown Sugar Syrup:
  1. 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.
  2. 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.
  3. Boil the shiratama rice balls. When they float to the surface, it's cooked. Rinse in water and chill.
  4. 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.
  5. Pour kuromitsu over the shiratama and enjoy.

It worked well and resulted in very soft, yummy dango. Now take this rather flat rice ball back into your palms. Gently roll it once again to return it to its former ball shape. Place on a plate or cutting board dusted with glutinous rice flour. Now repeat these steps with the rest of the dough until you have lots of sticky rice balls filled with brown sugar, and all of the dough is used up.

So that is going to wrap it up for this special food soft shiratama (sticky rice ball) with brown sugar syrup recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!