Steps to Cook Super Quick Soft Shiratama (Sticky Rice Ball) with Brown Sugar Syrup

Hello everybody, welcome to my recipe site. Today I will show you a way to prepare a distinctive dish, Soft Shiratama (Sticky Rice Ball) with Brown Sugar Syrup. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be really delicious.

Soft Shiratama (Sticky Rice Ball) with Brown Sugar Syrup Recipe. Elizabeth formed her sweet rice flour dough into little balls for a classic Japanese sweet dumpling called shiratama dango. I decided to make the Here is my afternoon dumpling snack for you to try.

You can cook 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. Make ready 1 of Dark brown sugar.
4. It’s 1 of Water.

Banh Januk (glutinous rice balls in ginger syrup and coconut sauce).Soft and chewy sticky rice balls are filled with creamy molten lava sweetened peanut filling and served in sweet ginger broth.Sticky rice goes well with curry, brown gravy, mushroom gravy, or a Japanese tare sauce which is made with toasted sesame seeds, Teriyaki sauce, and rice wine.Sticky rice can also be combined with other ingredients.

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

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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When combined with sliced Shitake mushroom, ginger, garlic, mushroom soy.Tong yuan, sweet stuffed rice balls, is a popular dish during holidays such as the Lantern Festival If you like ice cream-filled mochi, you'll love these soft, chewy rice balls that sit in a warm syrup.Rock sugar may be an ingredient that may be hard to find; dark brown sugar would be a great substitute.drizzle some brown sugar syrup in serving cup, rotate the cup so the syrup can form marbles on the cup wall.In a large plate, spread some flour and coat each ball with enough flour to avoid sticking to each other.