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

Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, soft shiratama (sticky rice ball) with brown sugar syrup. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look 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. Elizabeth formed her sweet rice flour dough into little balls for a classic Japanese sweet dumpling called shiratama dango.

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

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

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

For the syrup, in a pot dissolve water, sugar, ginger and peel until it goes all syrupy. Finally, ladle balls into small bowls with the syrup and serve with toasted sesame seeds and drizzle with coconut milk. Lightly dust a clean surface with glutinous rice flour. Use a little bit more flour or water as needed.

Instructions 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.

Lightly dust a clean surface with glutinous rice flour. Use a little bit more flour or water as needed. Prepare the sugar dip by combining the coconut milk and brown sugar in a pan and cook until both are fully incorporated. Your carioca is ready to serve. Syrup will form a loose thin thread.

So that’s going to wrap this up for this special food soft shiratama (sticky rice ball) with brown sugar syrup recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!