Coconut shiratama dumplings
Coconut Shiratama Dumplings
This is a recipe for chewy shiratama (glutinous rice flour) dumplings made with coconut milk. It is a new East-meets-West dessert that perfectly balances the coconut flavor with the nutty aroma of kinako (roasted soybean flour). Enjoy them drizzled with coconut kinako syrup.
Ingredients (for 3-4 servings)
Instructions
How to make Coconut Shiratama Dumplings
1. Place the shiratama-ko in a bowl and gradually add the coconut milk while kneading until the dough reaches the consistency of an earlobe. Roll into 15g balls and make a small indentation in the center of each.
2. Bring water to a boil in a pot. Add the dumplings from step 1 and cook over medium heat. Once they float to the surface, let them cook for another 2 minutes, then transfer to cold water to cool.
How to make Coconut Kinako Syrup
Place the syrup ingredients in a pot and heat while stirring well. Once it comes to a boil, remove from heat.
Plating
Place the drained dumplings in a bowl, drizzle with the syrup, and enjoy.
Tips
The coconut kinako syrup is even more delicious when served chilled.
Related Recipes
Please try our other recipes using shiratama-ko.
→ How to make Tofu Shiratama Dumplings
→ How to make Shiratama Fruit Punch
