Soft Shiratama (Sticky Rice Ball) with Brown Sugar Syrup

• 30 grams Glutinous rice flour (Mochiko)
• 20 ml Water
• 1 Dark brown sugar
• 1 Water

1. It's a bit hard to see, but this is glutinous rice flour.
2. Add water in small batches and knead until it's soft like earlobes.
3. If you use rice flour by mistake, the result would be too hard to eat.
4. You could however, add to the mochiko for slight firmness.
5. Boil the shiratama rice balls.
6. When they float to the surface, it's cooked.
7. Rinse in water and chill.
8. Add water to dark brown sugar and heat.
9. When it becomes creamy, the kuromitsu brown sugar syrup is done.
10. I usually make large batches and preserve in small bottles.
11. Pour kuromitsu over the shiratama and enjoy.

rice flour, water, brown sugar, water

Taken from cookpad.com/us/recipes/150502-soft-shiratama-sticky-rice-ball-with-brown-sugar-syrup (may not work)