![IMG_3954](https://farm4.staticflickr.com/3789/13888317392_0b1765463e.jpg)
I made these for our after dinner dessert, they were served with the Kiiroitori burger I shared yesterday.
![IMG_3957](https://farm4.staticflickr.com/3718/13911850814_3d27dbc5bb.jpg)
I served the chicks shiratama in a sugary syrup, with peaches and strawberries. :)
![IMG_3960](https://farm8.staticflickr.com/7123/13888306181_2e73663090.jpg)
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.
SHIRATAMA RECIPE
Ingredients:
60g of Shiratama Flour
62g to 69g of Silken Tofu
Wilton gel food colouring
Method:
- 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.
![IMG_2385](https://farm8.staticflickr.com/7022/13911859304_004f1ba0d6_n.jpg)
![IMG_2259](https://farm3.staticflickr.com/2827/13911497733_279e6d2083_n.jpg)
![IMG_2260](https://farm8.staticflickr.com/7029/13911548253_693603620d_n.jpg)
![IMG_2262](https://farm3.staticflickr.com/2852/13911862614_f8b5e98644_n.jpg)
![IMG_3940](https://farm3.staticflickr.com/2922/13911488653_7722ed782b_n.jpg)
![IMG_3942](https://farm4.staticflickr.com/3772/13888316321_759db86b67_n.jpg)
![IMG_3949](https://farm4.staticflickr.com/3770/13911433195_6801ee7312_n.jpg)
![IMG_3959](https://farm3.staticflickr.com/2878/13888308831_a8ebbb50f5_n.jpg)
- 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.
哇!好可爱!!!超喜欢你调出来的颜色
ReplyDelete谢谢你!^^
DeleteThis is so cute! May give myself a try! Hows the taste like compare our Chinese tang yuan?
ReplyDeleteTk u, Sannee. The taste is quite similar. :)
Deletevery cute!!
ReplyDeleteThank you so much for the recipe! I really want to make these. The chicks are super cute.
ReplyDeleteHave you ever thought about adding a filling inside?
Is the cold sugar syrup just water + sugar?
- Lola
Tk u, Lola. I've yet to add fillings but you definitely can do so. Yes, it's just sugar n water. If I'm using canned fruits, I use that syrup, n just dilute it.
DeleteSuper cute!
ReplyDeleteTk u, Shinny. :)
DeleteVery cute! Love how they turned out!
ReplyDeleteSuper adorable chicks and looks yummy! I hope you had a great weekend!:)
ReplyDeleteHow can you tell how much 60g is?
ReplyDelete-moo
You have to weigh the flour on a weighing machine. :)
DeleteWhere can i buy shiratama powder in singapore?
ReplyDeleteDaiso sells them. Those shops selling Japanese groceries usually have, the ones at parkway parade and 112 katong sell them. Meidi-ha also have.
ReplyDeleteCan you replace the tofu with something else? We have a tofu and soy allergy in the family
ReplyDeleteYes, you can just use water. I don't have the recipe on how much though, alternatively you can slowly add till you get a mouldable dough.
Delete