Shiratama Mochi Balls with Brown Sugar & Ginger Syrup

Name: Shiratama Mochi Balls with Brown Sugar & Ginger Syrup (白玉だんごと生姜黒蜜)
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: Serves: 4
Cuisine: Japanese
Ingredients: 15 g (½ oz) fresh ginger, peeled and thinly sliced; 100 g (3½ oz) glutinous rice flour; 80 g (2¾ oz) dark brown sugar; 2 tablespoons kinako (soybean powder) or salted peanut powder (blitz salted peanuts in a mini food processor), to serve; 2 tablespoons kinako (soybean powder) or salted peanut powder (blitz salted peanuts in a mini food processor), to serve; vanilla ice cream and fresh fruit such as sliced oranges, to serve; 2 tablespoons kinako (soybean powder) or salted peanut powder (blitz salted peanuts in a mini food processor), to serve; vanilla ice cream and fresh fruit such as sliced oranges, to serve; vanilla ice cream and fresh fruit such as sliced oranges, to serve

白玉だんごと生姜黒蜜

Preparation info

Serves:
4

Difficulty
Easy
Ready in
30 min

Appears in

Japanese Food Made Easy

By Aya Nishimura

Published 2020

About

This silky shiratama mochi is made with glutinous rice flour, which can be found in any large supermarket, Asian grocery store or online. It’s a quick and easy dessert to prepare and you can even freeze it when it is uncooked and boil it later when you need it.

Ingredients

Fresh

15 g (½ oz) fresh ginger, peeled and thinly sliced

Asia
Japan
Dessert
Vegetarian

Method

To make the syrup, put the sugar, 200 ml (7 fl oz) water and the ginger in a small saucepan. Cook over medium heat until it has a thick and syrupy consistency. Set aside.

To make the mochi balls, sift the glutinous rice flour into a bowl. A