Sweet Potato Rice Dumplings

There is an old saying that all girls like sweet potato, chestnut and pumpkin.

Sweet Potato Rice Dumplings
Photographed by HIDETOSHI HARA

Recipe by
Naomi Kijima






Calorie count is per serving

Ingredients (Serves 2)

  • 1 sweet potato (250 g)
  • [A]

    • 100 g shiratama-ko (glutinous rice flour)
    • 80-90 ml water
  • [B]

    • 2 tbsp sugar
    • 2 tbsp mirin
    • 100 ml water
  • Brown sugar syrup, as needed



Wash the sweet potato thoroughly and cut into 3 mm slices without peeling. Put in a pot and add enough water to cover them. Place over high heat. When the water comes to a boil, cover the pot and reduce the heat to low. Simmer for 10 minutes. Drain and peel while hot. Mash and cool.


Combine [A] in a bowl and knead. Add 30 g of sweet potato and knead till smooth.


Form the dough into bite-size balls (about 15 g). Flatten and make a well in the center. Drop the dumplings in a pot of boiling water and cook until they float to the surface. Remove and plunge in cold water to cool. Drain.


Place the remainder of the mashed sweet potato and [B] in a pot and place over low heat. Using a wooden spatula, keep stirring until creamy.


Arrange the dumplings on a platter, top with sweet potato and drizzle with brown sugar syrup.