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

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a special dish, soft shiratama (sticky rice ball) with brown sugar syrup. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Great recipe for Soft Shiratama (Sticky Rice Ball) with Brown Sugar Syrup. The Asian grocery nearby closed down sobs so I made traditional Japanese sweets out of things I could buy at the local supermarket (like Coles). This is my first time to actually measure the ingredients because I. Elizabeth formed her sweet rice flour dough into little balls for a classic Japanese sweet dumpling called shiratama dango.

Soft Shiratama (Sticky Rice Ball) with Brown Sugar Syrup is one of the most popular of recent trending meals on earth. It is appreciated by millions daily. It’s easy, it is quick, it tastes delicious. Soft Shiratama (Sticky Rice Ball) with Brown Sugar Syrup is something which I have loved my whole life. They are fine and they look fantastic.

To get started with this 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 that.

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

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

Shiratama-dango is a Japanese sticky rice balls. We enjoy it with sweetened soybean flour or brown sugar syrup. It is recommended to chill and eat. Mitarashi sauce, or sweet soy sauce for dango can easily be prepared from Soy sauce, sugar and corn flour.

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.

It is recommended to chill and eat. Mitarashi sauce, or sweet soy sauce for dango can easily be prepared from Soy sauce, sugar and corn flour. How to Prepare Yummy Soft Shiratama (Sticky Rice Ball) with Brown Sugar Syrup; Recipe: Delicious Klepon (glutinous rice balls with palm sugar filling) Recipe: Delicious Sesame balls ~ Jian Dui 煎堆; Easiest Way to Make Perfect My spinach egg sauce; Recipe: Delicious Dansululu; Recipe: Yummy Mochi Matcha Green Tea Ice Cream In a small saucepan, combine the sugar and water. Heat over medium high heat, stirring until the sugar has dissolved. In a different saucepan, add brown sugar and water.

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