I made some milk pudding and shiratama dumplings to refresh ourselves from this hot hazy weather. Shaped the shiratama dumplings into Pooh and Tigger, heh.
I received some enquiries on making shiratama dumplings after I posted this on Instagram, so I thought I would re-post the method of making shiratama dumplings. Very simple and only 2 ingredients needed – shiratama-ko (glutinous rice flour) and tofu.
Tofu is used instead of water, as it gives the shiratama a more Q-Q (bouncy) texture. I made these without measurement, but as an approximation, use around 40grams of shiratama-ko and slowly mix in around 40-50 grams of tofu until it forms a dough.
I used gel food colouring to add the colours to make Pooh and Tigger, about one drop is enough as the colours darken after the dumplings are boiled. Shape into Tigger and Pooh accordingly, and add in the facial features with a food pen (or you may use a skewer dipped in gel food colouring).
Place the shaped dumplings on small squares of parchment paper, and boil for a few minutes until the dumplings float to the surface. Scoop out the dumplings immediately and place in a bowl of ice water.