Shiratama (mini mochi balls)

Updated: Jul 5

Ingredients for 16-18 small pieces

10 g or more Powder sugar

96g warm water ( about 60℃)

Some canned fruits with syrup (or any topping/ syrup to serve with)

Step1

Mix everything in a bowl and make one big flat dough ball.

If it feels too dry add about 1/2 tsp of water to modify the texture.

Step2

Divide the dough ball into 4 equal portions.⊕

Then divide each portion into 4 more equal potions.

Shape all the small pieces of dough into individual balls.

(each ball should weigh 10-12g )

Step3

Boil plenty of water in a saucepan and add all the dumplings.

After a while, stir gently once with chopsticks (to release any sticking to the bottom of the pot).

The standard boiling time is about 3-4 minutes.

To prevent them from being al-dente, boil them for at least another minute until all the shiratama dumplings have floated.

Step 4

Rinse boiled dumplings under cold water.

(to remove extra starch and to cool them down)

Step5

Serve cooled mochi balls with fruits, Azuki bean paste or syrup of your choice🍍🍊

This one was served with sweet coconut milk and mango.

Another example with purred sweet potato

Another example with dates syrup sauce with a dash of soy sauce

Or with kinako powder (roasted soy flour mixed with sugar)

This simple dessert is a great addition to an Asian-themed food gathering.

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