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

Hello everybody, it’s John, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, soft shiratama (sticky rice ball) with brown sugar syrup. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Soft Shiratama (Sticky Rice Ball) with Brown Sugar Syrup is one of the most favored of current trending foods on earth. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions daily. They are nice and they look fantastic. Soft Shiratama (Sticky Rice Ball) with Brown Sugar Syrup is something that I have loved my entire life.

To begin with this particular recipe, we must prepare a few components. You can cook 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. Get 30 grams Glutinous rice flour (Mochiko)
  2. Prepare 20 ml Water
  3. Make ready 1 Dark brown sugar
  4. Get 1 Water
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.

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