Fruit punch

1. Knead the dough

Place the shiratama flour in a bowl and add the water little by little, kneading until it reaches the softness of an earlobe.

2. Shape the dough

Roll into balls of your preferred size. (Lightly press the center with your finger to flatten slightly; this helps them cook through evenly.)

3. Boil the shiratama

Bring a pot of water to a boil and gently add the dumplings. Once they float to the surface, transfer them into cold water to chill.

4. Make the syrup

Combine water and sugar in a small saucepan and heat until the sugar dissolves. Remove from heat and stir in the lemon juice and the liquid from the canned fruit.

5. Serve

Place the shiratama dumplings and cut fruit into bowls, then pour the desired amount of syrup over them.

Tips for Making the Dough

When adding water to the shiratama flour, hold back about 1/3 of the water, knead thoroughly, and then add the rest gradually while checking the consistency. Knead until the dough holds together like clay and doesn't stick to your hands or the bowl.

For a polished look, roll the dough into a long rope, then divide it into bite-sized pieces and roll those into balls.

How to Make it Delicious

The syrup tastes much more refreshing if you chill it thoroughly in the refrigerator before using. Adjust the amount of lemon juice to your taste.

Using seasonal fruits makes it taste even better. Enjoy combinations like strawberries, kiwi, pineapple, mandarin oranges, or your own favorites.

Difference between Shiratama Flour and Mochiko Flour

There are two types of flour used for shiratama dumplings: shiratama flour and mochiko (sweet rice flour).

・Shiratama flour is made by washing sticky rice, grinding it with water, refining it, and drying the sediment; it is known for its smooth, slippery texture.

・Unlike the smooth shiratama flour, mochiko gives the finished product a nice chew and a bit more body.

Maeda's shiratama flour is perfect for making shiratama dumplings for fruit punch.

The History of Shiratama Fruit Punch

Shiratama is a traditional Japanese sweet that has been enjoyed since the Heian period. Dumplings made from glutinous rice flour have a smooth texture and have long been loved as a refreshing summer treat.

Fruit punch is a Japanese-style adaptation of a dessert that arrived from the West during the Meiji period. Combining shiratama dumplings with fruit creates a unique flavor that blends Eastern and Western elements.

Today, it is enjoyed by many as a simple and easy-to-make summer dessert at home.

Shiratama fruit punch is not just a snack; it's also a fun activity for families to make together. Rolling the dumplings and cutting the fruit with children is a great way to incorporate food education.

Please also try our other recipes using shiratama flour.

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