Ingredients
– 100 g glutinous rice flour (shiratamako) for the chewy texture
– Approximately 90 ml water used to moisten and knead the dough
– 90 g glutinous rice flour (mochiko) serving as the main flour component
– 10 g potato starch or tapioca starch added to improve texture
– Approximately 80 ml water needed to form the dough
– Dark brown sugar syrup optional topping to add sweetness
– Roasted soybean powder optional topping for a nutty flavor
Instructions
1-Measure the glutinous rice flour into a bowl and whisk it briefly to prepare the dough.
2-Add half of the water and mix with a spatula, then gradually incorporate the remaining water while kneading by hand until a smooth dough forms that has the softness of an earlobe; do not use all the water if not needed.
3-Shape the dough into cylinders, cut into equal pieces, roll each piece into a ball, and press the center to create a dent.
4-Bring water to a boil in a pot, then gently drop the balls into the boiling water, stirring lightly to avoid sticking.
5-Once the balls float to the surface, cook for an additional 1 minute, then turn off the heat.
6-Transfer the cooked balls to a bowl of ice-cold water and let them cool for 5 to 10 minutes.
7-Drain and serve with dark brown sugar syrup and roasted soybean powder or other desired toppings.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
💧 Add water gradually during kneading to avoid overly wet dough; moisten hands if cracking.
🌾 If dough is too wet to shape, incorporate more glutinous rice flour.
⏳ Making a dent in balls shortens cooking time and helps syrup collect.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Boiling and Shaping
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 74
- Sugar: 0.03g
- Sodium: 2mg
- Fat: 0.3g
- Saturated Fat: 0.06g
- Carbohydrates: 18g
- Fiber: 0.07g
- Protein: 1.3g
- Cholesterol: 0mg