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

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, soft shiratama (sticky rice ball) with brown sugar syrup. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Soft Shiratama (Sticky Rice Ball) with Brown Sugar Syrup is one of the most favored of recent trending foods on earth. It’s appreciated by millions every day. It is easy, it’s quick, it tastes yummy. They’re fine and they look wonderful. Soft Shiratama (Sticky Rice Ball) with Brown Sugar Syrup is something that I have loved my entire life.

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

To begin with this particular recipe, we have to first prepare a few ingredients. 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. Get 30 grams Glutinous rice flour (Mochiko)
2. Take 20 ml Water
3. Take 1 Dark brown sugar
4. Get 1 Water

Instructions

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.

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

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