Yield: 4-6 servings
- 1 2/3 cup shiratama-ko (glutinous rice flour)
- 2/3 - 3/4 cup water *adjust the amount of water depending on the thickness of the dough
- For topping:
- 1 1/2 cup anko (sweet azuki bean paste)
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Absolutely delicious! It is extremely easy to make. I purchased already made sweet beans and instead of shiratama-ko, I purchased Mochiko(it is a lot cheaper and easily available. I think any sweet rice flour will do. I will try other brands and update. The only problem is that they need to be eaten within the day. If you save it for the next day, they harden. I did have to add a little extra water. You also have to work pretty quickly once you add the water, because the flour does start to harden. I will be making this often.