Recipe of Any-night-of-the-week Soft Shiratama (Sticky Rice Ball) with Brown Sugar Syrup
Hello everybody, hope you're having an incredible day today. Today, I will show you a way to prepare a distinctive dish, How to Make Favorite Soft Shiratama (Sticky Rice Ball) with Brown Sugar Syrup. It is one of my favorites food recipes. For mine, I'm gonna make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Soft Shiratama (Sticky Rice Ball) with Brown Sugar Syrup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Soft Shiratama (Sticky Rice Ball) with Brown Sugar Syrup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Soft Shiratama (Sticky Rice Ball) with Brown Sugar Syrup is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin 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.
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 usually eyeball them. Add water to the glutinous rice flour in small batches, and add more flour if it's too runny. This way, you'd never make mistakes even if you don't measure anything. Recipe by peloli
Ingredients and spices that need to be Get to make Soft Shiratama (Sticky Rice Ball) with Brown Sugar Syrup:
- 30 grams Glutinous rice flour (Mochiko)
- 20 ml Water
- 1 Dark brown sugar
- 1 Water
Steps to make Soft Shiratama (Sticky Rice Ball) with Brown Sugar Syrup
- 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.
- 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.
- Boil the shiratama rice balls. When they float to the surface, it's cooked. Rinse in water and chill.
- 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.
- Pour kuromitsu over the shiratama and enjoy.
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