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

Hey everyone, it’s Louise, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, soft shiratama (sticky rice ball) with brown sugar syrup. One of my favorites food recipes. For mine, I’m gonna make it a little 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 meals in the world. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look wonderful. Soft Shiratama (Sticky Rice Ball) with Brown Sugar Syrup is something which I’ve loved my entire life.

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.

To get started with this particular recipe, we must 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. Prepare 20 ml Water
  3. Prepare 1 Dark brown sugar
  4. Take 1 Water

Shiratama Eyeball Drinks!: Shiratama is a Japanese snack that translates to 'sweet rice dumpling'. Your kids might throw them right out the window! They taste almost like Mochi (sticky rice) and You only need Shiratama flour, soft tofu and food coloring. Shiratama flour is available on Amazon or at.

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.

I hope you love this Sticky Rice Balls in Ginger Syrup dessert as much as I do. The dough should be soft and moist and resemble bread dough. To serve, spoon a few sticky rice balls into a dessert bowl along with some ginger syrup. Sticky rice balls are easy to make and delicious. Though they sound sweet, this Thai dessert is Pinch the sides to cover the brown sugar and close it.

So that’s going to wrap this up with this special food soft shiratama (sticky rice ball) with brown sugar syrup recipe. Thank you very much for your time. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!