Sweet Potato Rice Dumplings
There is an old saying that all girls like sweet potato, chestnut and pumpkin.
Photographed by HIDETOSHI HARA
Calorie count is per serving
Ingredients (Serves 2)
- 1 sweet potato (250 g)
- 100 g shiratama-ko (glutinous rice flour)
- 80-90 ml water
- 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.