100% sticky rice (Niigata, Japan)
Keep out of light, in a dry and temperate place.
per 100g Energy: 369kcal Proteins: 6.3g Lipids: 1G Carbohydrates: 80g Salt: 0g
Gradually add 160ml of water to this preparation for Shiratama by mixing. When the mixture is smooth, form small balls by hand. Immerse the balls in a saucepan of boiling water. When they go up to the surface, cook for 1-2 minutes. Cool them in cold water, drain and taste.