Sweet Rice Dumplings (Mitarash

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Dumpling:
Refined rice flour (shiratamako)		60g
Top grade rice flour (jyoshinko)		240g
Warm water		260-280ml
Sauce:
Soy sauce		3 tbsp
Golden syrup		4 tbsp
Potato starch or cornflour		1 tbsp
Water		60ml

Method

Prep

30min

Cook

20min

Put both rice flours into a bowl and mix well. Add the warm water a bit at a time, stirring each time.

Divide into 3 or 4 pieces and steam for 20-25 minutes.

Smash into pieces with a rolling pin.

Allow to cool. Moisten your hands, then tear off a small piece and make into small balls smaller than a ping pong ball.

Prepare the sauce:put all the ingredients into a saucepan on a medium heat until sticky.

Pour the sauce generously over the dumplings.

Tips & Note

I used British Golden Syrup this time, it has a stickiness that's ideal for making such sauces.

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