I made these for our after dinner dessert, they were served with the Kiiroitori burger I shared yesterday.
I served the chicks shiratama in a sugary syrup, with peaches and strawberries. :)
I'm sharing the recipe for these chicks below. You can easily adapt it to make other characters. The recipe is adapted from Junko's book. She has a book on deco shiratama, which is available in chinese as well. My favourite in her book is the panda shiratama, I made that last year, click HERE to check out my post.
60g of Shiratama Flour
62g to 69g of Silken Tofu
Wilton gel food colouring
- Mix 62g of tofu with shiratama flour, use your hands to knead.
- Knead till a smooth dough is formed.If the mixture is too dry, add a little silken tofu till the dough is just right.
- Divide the dough into 3 portions, one large and 2 smaller balls. Using a toothpick, slowly mix in yellow food colouring for the biggest ball, followed by orange and black colouring for the smaller balls. Knead till the colours are evenly mixed.
- Mould out chicks using your hands.
- Cook them in boiling water till they floats. Remove and place them in cold water.
- They are many ways you can serve shiratama. I served them here in a cold sugar syrup, filled with fruits.
- The colour of the shiratama turns brighter/daker after cooking, hence do not use too much colouring, your dough before cooking should be a lighter shade than the desired shade you want.
- Other than Wilton gel colouring, you can also use cocoa powder and black sesame paste to colour your dough.
- You can also use a marker to draw in the features.