Serves 4
120g shiratamako (sweet rice flour, available at Daiso and select supermarkets)
4 tbsp water
Water, for boiling
Cold water, for the dumplings
4 scoops vanilla ice cream, to serve
2 tsp of sweet azuki bean paste (available at select supermarkets)
Put the shiratama in a bowl. Add a little water and mix well. Keep adding the water and mixing until the mixture reaches a clay-like texture.
Boil water in a saucepan. Roll up the shiratama and cut into equal portions. Take each portion and roll into a ball in your hands and then gently flatten it with your palms. Drop each dumpling gently into the boiling water – be careful that they don’t stick together. Scoop out with a slotted spoon when they float up to the surface, and drop into a bowl of cold water.
To serve, place the dumplings on top of a scoop of vanilla ice cream, and top with the sweet azuki bean paste.