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

Hello everybody, it’s Jim, welcome to my recipe site. Today, I will show you a way to make a special dish, soft shiratama (sticky rice ball) with brown sugar syrup. It is one of my favorites. This time, I will make it a little bit unique. 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 favored of recent trending meals on earth. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. Soft Shiratama (Sticky Rice Ball) with Brown Sugar Syrup is something that I have loved my entire life. They’re fine and they look fantastic.

Guide to Make Soft Shiratama (Sticky Rice Ball) with Brown Sugar Syrup

To get started with this particular recipe, we have to first 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 cook that.

Ingredients

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. Make ready 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. Tangyouguozi(糖油果子) is a famous Chinese street food, which is made by glutinous rice ans brown sugar.

Instructions

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.

It is also called "Swan Egg". Wanna know how to make it?. "Shiratama-flour" is more expensive due to added processing process of washing glutinous rice flour in water, and results in really soft, sticky dango. I used the same method for making dango from "shiratama-flour" with glutinous rice flour above. It worked well and resulted in very soft, yummy dango. Now take this rather flat rice ball back into your palms.

As simple as that Recipe of Soft Shiratama (Sticky Rice Ball) with Brown Sugar Syrup

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