Little Miss Bento

I felt like having something sweet today, so I decided to make a nice set of tea and sweets – I call this my Sheep Wagashi set :)

Why Sheep? haha I am still in the mood of new year and wanted to continue making sheep characters since this is the year of sheep.

This Sheep Wagashi set comprised of matcha warabi-mochi, sheep shiratama sweets (dumplings), zenzai (Japanese red bean soup) and a cup of hot matcha. 

Which sheep deco shiratama dumpling do you like better, the front-view or the side-view?

Personally I think I liked the side-view better, plus it looks cuter mini size.

Shiratamako is Japanese glutinous rice flour, it can be used to make boiled rice dumpling.

Similar to your Chinese tang yuan except that tofu is used for the dough instead of water, making it easy to shape the dough into different designs without it drying up too quickly.

Want to make this?

You might have read my Rilakkuma Deco Shiratama Sweets Recipe before, the recipe methodology is the same. But I have taken some step by step photos of today’s recipe for you too.

Recipe for Sheep Deco Shiratama Sweets

Ingredients

• 40g Shiratamako (Japanese glutinous rice flour)
• 45g~50g silken tofu
• icing colours (black, brown, pink)

Method

1. Add 40g of silken togu to 40g of shiratamako in a bowl and knead.
2. Slowly add in more tofu and knead until the dough comes clean from the sides and is soft and malleable. There should not be visible cracks when you roll them or knead them into balls. The dough should feelsoft like your ear lobe :P
3. Divide the dough roughly into 3:2:1:1 parts. Colour each part into the desired colours by adding icing colours to your dough. Over here I coloured the dough pink: white (no colours): brown : black
4. Knead and shape the parts accordingly on a sheet of baking paper. For the nose of the sheep, I draw them on with a thin brush.
5. Trim and cut the baking paper for the different dumplings made. Cook them in a pot of boiling water until the dumplings float up.
6. While you are blowing, the baking paper will likely slowly slip away from the dumplings, just use a pair of chopsticks to remove them when that happens.
7. After the dumplings are cooked, scoop them out and place them in some cool water.
8. Serve with sweetened soup like zenzai or in anmitsu sweets.

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More information about my bento cookbook title ‘Kawaii Bento’  here. 

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