Shiratama balls are enjoyed rather sweet with Anko red bean paste, kinako soy powder, Kuromitsu black sugar syrup, ...
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.
