Japan / Desserts

Shiratama with sweet red bean

Name: Shiratama with sweet red bean
Prep time: 15 min
Cook time: 8 min
Yield: 4 portions
Cuisine: Japan
Ingredients: 120 g shiratamako rice flour; 110 ml water, added gradually; 250 g sweet red bean paste

A home-cooking adaptation of shiratama with sweet red bean, with practical ingredients and clear steps.

Prep15 min

Cook8 min

Yield4 portions

Jump to recipe

Editorial home-cooking adaptation · Not yet kitchen-tested. Timings are estimates; additional soaking, rising or chilling may apply. Read the complete method before starting.

Ingredients

4 portions

1×

120 g shiratamako rice flour
110 ml water, added gradually
250 g sweet red bean paste

Units are listed with each ingredient. 1 tbsp = 15 ml; 1 tsp = 5 ml. US cup measures are approximately 240 ml. Chef adaptations may retain source units. Scaling changes quantities, not cooking times. Ingredient ticks reset when the page reloads.

Let’s make it.

Mix flour with enough water to make a soft dough that holds together.
Roll into 20 small balls and press a shallow dent into each.
Boil gently until floating, then cook two more minutes; transfer to cold water.
Drain and serve with red bean paste. Cut small for anyone who has difficulty chewing.

A little kitchen note

Untested editorial adaptation; timing and yield are estimates. Sticky rice dumplings can be a choking risk; chew carefully.

Allergen notes

Check packaged ingredients and cross-contact labels. This list is a starting point, not a certification of suitability. Check every ingredient label and preparation surface.

Use a food thermometer where relevant. For handling and storage, see our cooking basics and official food-safety links.

A little nourishment.

Illustrative nutrition estimate · Per listed portion (1/4 of the recipe)

Energy: 189 kcal
Protein: 7.6 g
Carbs: 38.4 g
Fat: 0.5 g
Fibre: 5.4 g
Total sugar: 0.2 g
Sodium: 8 mg

Approximate generic ingredient estimates, not verified nutrition labels. Includes quantified optional ingredients; unquantified “as needed” salt, oils or garnishes may be excluded. Brands, substitutions, portions and cooking change values. Nutrition stays per portion when batch quantities are scaled. How we estimate nutrition

Approximate generic ingredient estimates. Brands, edible portions and cooking change values.

Make a little more of it