US Customary - Metric

2 oz joshinko (上新粉)

2 oz shiratamako (白玉粉)

1 tsp sugar

⅖ cup water

Sweet soy glaze :

½ Tbsp potato starch or corn starch

½ Tbsp water (for the stach)

2 Tbsp sugar

1 Tbsp soy sauce

3 Tbsp water

Instructions :

🕒 Total: 35 mins

Step 1

Combine joshinko, shiratamako, and sugar in a bowl and knead the mixture while gradually adding water. If the dough doesn't come together, add a small amount of water (about ½ Tbsp) and continue adjusting until the dough forms properly.

Step 2

Once the dough reaches a soft, earlobe-like consistency through kneading, shape it into small balls, about 0.46 oz (13 g) each, by rolling the dough between your palms.

Step 3

Fill a pot with plenty of water and bring it to a boil. Once boiling, add the dough balls and cook them over medium heat for about 4 minutes, until they rise to the surface. After all the dough balls have floated, continue cooking for a few more minutes.

Step 4

Fill a bowl with ice water or cold water. Transfer the cooked dough balls to the bowl and let them cool for a few minutes.

Step 5

Drain the rice dumplings in a colander. Wait a few minutes for the surfaces to dry, and then skewer 4 dumplings on each bamboo skewer.

Step 6

Using a frying pan, kitchen torch, or direct flame, lightly brown the dumplings on both sides.

Step 7

Mix starch with water until it dissolves. In a small pot, combine sugar, soy sauce, and water, and bring it to a gentle boil over low heat. Gradually add the starch mixture while stirring to thicken the glaze.

Step 8

Serve the skewered rice dumplings on plates and drizzle the sweet soy glaze over them.