Make these chewy and fun condensed milk strawberry shiratama with just 4 ingredients! These adorable two-toned dumplings, with frozen strawberries kneaded into the dough, are a perfect cool summer treat topped with plenty of condensed milk. Easy to make and visually stunning.
Ingredients
Main Ingredients (2-3 servings)
- Shiratama-ko (Rice Flour Dumpling Mix) 100g
- Frozen Strawberries 50g (for dough)
- Frozen Strawberries 2, for topping
- Water 3 tbsp + approx. 3 tsp
Seasonings
- Condensed Milk (to taste)
Steps
- Place 50g frozen strawberries in a heatproof container and microwave at 600W for 1 minute.
- Once the strawberries are soft, mash them with a fork. If they are too firm to mash, cut them with kitchen scissors.
- Once the strawberries are pureed, let them cool to room temperature.
- In a bowl, add 50g Shiratama-ko and 3 tbsp water. Mix with chopsticks or a similar utensil until combined.
- Once the mixture becomes crumbly, knead it together to form a dough. If it's too dry, add water little by little and knead until it comes together. (Key Tip!) Aim for a dough that's not too crumbly with about 3 tbsp and 2 tsp of water. Knead thoroughly until it reaches a soft, earlobe-like consistency.
- Once the dough is smooth and has an earlobe-like softness, roll it into a ball and place it in a bowl. Cover with plastic wrap to prevent drying.
- In a separate bowl, add 50g Shiratama-ko and gradually add the cooled strawberry puree, mixing as you go.
- Once the mixture becomes crumbly, knead it together. Scrape any remaining strawberry puree from the bowl into the dough. (Key Tip!) Adjust the dough consistency to an earlobe-like softness by adding about 1/2 to 1 tsp of water. Knead well until there are no lumps of Shiratama-ko.
- Divide the strawberry dough into 10 portions.
- Roll each of the 10 portions of dough between your palms to form smooth balls. Knead lightly first to shape.
- Once the strawberry dough balls are shaped, cover them with plastic wrap to prevent drying. Wash your hands thoroughly to avoid color transfer to the white dough.
- Similarly, divide the white dough into 10 portions and roll them into balls. If the dough is dry and crumbly, lightly wet your hands and knead it in to smooth it out.
- Boil the dumplings in a pot of boiling water.
- Once the white dumplings float to the surface, continue to boil for another 1 minute 30 seconds.
- After 1 minute 30 seconds, transfer the dumplings to an ice bath and let them cool until they reach room temperature.
- Thoroughly drain the water from the cooled dumplings and arrange them on a plate.
- Cut 2 frozen strawberries in half lengthwise, then cut each half into about 4 pieces to create bite-sized portions. Scatter them over the dumplings.
- Drizzle generously with condensed milk and serve. Enjoy!
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