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

Hello everybody, it’s me again, Dan, welcome to our recipe page. 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’m gonna make it a little bit unique. This will be really delicious.

Soft Shiratama (Sticky Rice Ball) with Brown Sugar Syrup is one of the most popular of recent trending foods in the world. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. Soft Shiratama (Sticky Rice Ball) with Brown Sugar Syrup is something that I’ve loved my entire life. They’re nice and they look wonderful.

To begin with this recipe, we have to 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 can achieve it.

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