I love any dessert that contains sweetened azuki beans (tsubushi-an) and mochi. Today, I made both from scratch. It was actually quite easy and I have more than enough sweetened azuki beans (tsubushi-an) to last me a week. For me, that's as good a treat as having a box of chocolates around. Shiratama is made from rice flour. It's basically mochi. The texture of fresh, uncooked mochi feels like ear lobes. They are cooked in water, and become chewy and smooth like mochi. They are chilled in ice water, to shock and firm them after they are cooked. I served shiratama cold with tsubushi-an. My tsubushi-an here could use a little more cookin so they have a nice glazy coat, but I stopped cooking early. I had to taste it. I like to eat the beans hot, also. Shiratama would pair nicely with hot beans, too.
The cooked shiratama is chilling in ice-water.
Makes 4 servings
80 grams Shiratama-ko, Mochi flour
water, to mix flour, about a cup
1 cup sweetened azuki beans (here is the recipe)
In a small bowl, mix shiratama-ko, mochi flour, with water. Don't pour the water at once. Do it a little at a time, and mix it with your hands, until you turn the mixture into a white dough, that feels like an earlobe. Form 8 balls and flatten them in the middle to make little discs. The center is slightly indebted.
Bring water to a boil in a sauce pan. Cook the Shiratama until the balls begin to float he surface. Let it cook for about 3 mintues, Drain and chill in cold water.
Heat the sweetnened azuki beans. Divide the shiratama into four separate dishes.
Pour a couple of tablespoons of the beans on top. Serve immediately.