Shiratamako, or glutinous rice flour, is used to make these chewy dumplings. They are the perfect addition to many Japanese sweets!
Photographed by Osamu Enomoto
- 50 g shiratamako
- Approx. 50 ml water
Slowly add 50 ml of water to a bowl containing the shiratamako. Use your hands to knead together and form the dough.
Knead until the texture is smooth and as soft as your earlobe. Shape the dough into balls 1.5 cm in diameter.
Make sure to knead well until the texture is as soft as your earlobe.
Fill a bowl with water and set aside. Pour 800 ml of water into a pot and place over medium heat. When it starts to boil, make an indentation in the center of each ball and then add them to the pot. Allow the dumplings to float to the surface and then simmer for one more minute.
Scoop out the dumplings with a skimmer or slotted ladle and place them in the bowl of water. Soak for about a minute to cool and then drain.