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We hope you got insight from reading it, now let’s go back to soft shiratama (sticky rice ball) with brown sugar syrup recipe. To cook soft shiratama (sticky rice ball) with brown sugar syrup you only need 4 ingredients and 5 steps. Here is how you do that.
The ingredients needed to make Soft Shiratama (Sticky Rice Ball) with Brown Sugar Syrup:
- Get 30 grams Glutinous rice flour (Mochiko)
- Get 20 ml Water
- Provide 1 Dark brown sugar
- Take 1 Water
Instructions to make Soft Shiratama (Sticky Rice Ball) with Brown Sugar Syrup:
- 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. You could however, add to the mochiko for slight firmness.
- Boil the shiratama rice balls. When they float to the surface, it's cooked. Rinse in water and chill.
- 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.
- Pour kuromitsu over the shiratama and enjoy.
Shiratama flour is available on Amazon. Chopstick Chronicles. · This coconut tapioca dessert with homemade sweet rice balls and fruit is our take on the sweet soups and desserts loved in many Asian countries. Sweet Rice Cake Balls with Black Sesame and Brown Sugar — Yankitchen. 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.
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