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.
To make the syrup, put the sugar,
To make the mochi balls, sift the glutinous rice flour into a bowl. Add
Cut the dough in half and roll into two
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.
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