Shiratama Mochi Balls with Brown Sugar & Ginger Syrup

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Preparation info

  • Difficulty

    Easy

  • Serves:

    4

Appears in

Japanese Food Made Easy

Japanese Food Made Easy

By Aya Nishimura

Published 2020

  • About
Preparation: 20 Minutes
Cooking: 10 Minutes

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 (Β½ oz) fresh ginger, peeled and thinly sliced

Pantry

  • 80 g (2ΒΎ oz) dark brown sugar
  • 100 g (3Β½ oz) glutinous rice flour
  • 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

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. Add 30 ml (1 fl oz) water at first and mix with your hands. Add another 70 ml (2ΒΌ fl oz) water, a little at a time, until the mixture comes together into a dough and is not sticking to your fingers or the bowl. You may not need all of the water. If you add too much, add a little more flour to achieve the right consistency.

Cut the dough in half and roll into two 2.5 cm (1 inch) thick logs. Cut each log into 12 equal discs so that you have 24 slices. Roll each disc into a ball, then flatten it to about 1.5 cm (⅝ inch) thick and make a dent in the middle with your index finger. Prepare a large bowl with plenty of iced water.

Bring a saucepan with plenty of water to the boil over high heat. Drop the mochi balls in all at once, stirring gently to prevent them from sticking to the base of the pan. Once the balls float back to the surface, cook for another minute.

Scoop out the balls with a slotted spoon and drop into the iced water. When the mochi have cooled, divide them among four bowls. Spoon the syrup over the top and serve with the kinako or peanut powder, ice cream and fresh fruit.