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

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

You can have Soft Shiratama (Sticky Rice Ball) with Brown Sugar Syrup using 4 ingredients and 5 steps. Here is how you cook it.

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

1. You need 30 grams of Glutinous rice flour (Mochiko).
2. You need 20 ml of Water.
3. It's 1 of Dark brown sugar.
4. Prepare 1 of Water.

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

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..