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

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, soft shiratama (sticky rice ball) with brown sugar syrup. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

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 yummy. It’s appreciated by millions every day. They’re nice and they look wonderful. Soft Shiratama (Sticky Rice Ball) with Brown Sugar Syrup is something that I have loved my whole life.

To get started with this particular recipe, we have to first prepare a few components. You can have soft shiratama (sticky rice ball) with brown sugar syrup using 4 ingredients and 5 steps. Here is how you cook 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. Make ready 1 Dark brown sugar
  4. Get 1 Water
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.

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