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

Hey everyone, it is Jim, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, soft shiratama (sticky rice ball) with brown sugar syrup. It is one of my favorites food recipes. For mine, I am going to 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 popular of recent trending foods on earth. It is enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. Soft Shiratama (Sticky Rice Ball) with Brown Sugar Syrup is something that I have loved my whole life. They are fine and they look fantastic.

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

To get started with this particular 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 that.

Ingredients

The ingredients needed to make Soft Shiratama (Sticky Rice Ball) with Brown Sugar Syrup:

1. Prepare 30 grams Glutinous rice flour (Mochiko)
2. Take 20 ml Water
3. Take 1 Dark brown sugar
4. Make ready 1 Water

Instructions

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.

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

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