![\"\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/08\/IMG_0046.jpg\" "\\"IMG_0046\\"")
<\/a><\/p>\nSticky Rice Coconut Balls in Rum Mango Sauce<\/strong> Sticky rice balls or shira-tama (in Japanese) are made from rice powder (shiratama-ko) and water. It is rolled into small balls and cooked in boiled water for a few minutes. These rice balls are usually served with sweet red beans and they make traditional Japanese sweets, such as anmitsu and zenzai. I added coconut powder to my rice balls and served them with rum mango sauce as well as sweet red beans. To tell you the truth, I’m not a big fan of sticky rice, or another Japanese popular food, rice cake, “mochi”. However, it had been such a long time since last time I had had sticky rice balls, so this time I actually enjoyed them. I think the key is making them small so that your mouth won’t get too full with the whole stickiness. <\/p>\n Click here<\/a> for recipe information.<\/p>\n \u30b3\u30b3\u30ca\u30c3\u30c4\u767d\u7389\u3068\u30e9\u30e0\u9152\u98a8\u5473\u30de\u30f3\u30b4\u30fc\u30bd\u30fc\u30b9<\/strong> \u5148\u65e5\u30b7\u30ab\u30b4\u3067\u65e5\u672c\u98df\u6599\u54c1\u5e97\u306b\u884c\u3063\u305f\u6642\u306b\u624b\u306b\u5165\u308c\u305f\u3082\u306e\u306e\u4e00\u3064\u304c\u3001\u767d\u7389\u7c89\uff01<\/p>\n \u767d\u7389\u3063\u3066\u304a\u3046\u3061\u3067\u3082\u4f5c\u308c\u308b\u306e\u306d\uff5e\u3001\u521d\u6311\u6226\u3002<\/p>\n \u3067\u3001\u65e9\u901f\u4f5c\u3063\u3066\u307f\u305f\u306e\u304c\u30b3\u30ec\u3002 \u3053\u308c\u307e\u305f\u65e5\u672c\u98df\u6599\u54c1\u5e97\u3067\u624b\u306b\u5165\u308c\u305f\u7f36\u8a70\u306e\u3042\u305a\u304d\u3068\u30de\u30f3\u30b4\u30fc\u3092\u7d30\u304b\u304f\u5207\u3063\u305f\u3082\u306e\u3092\u306e\u305b\u3066\u51fa\u6765\u4e0a\u304c\u308a\u3002<\/p>\n \u65e5\u672c\u306b\u3044\u305f\u3068\u304d\u306f\u767d\u7389\u3063\u3066\u7279\u306b\u597d\u304d\u3060\u3068\u306f\u601d\u3063\u305f\u3053\u3068\u304c\u306a\u304b\u3063\u305f\u3051\u308c\u3069\u3001\u4eca\u56de\u4f5c\u3063\u3066\u307f\u305f\u3089\u3002\u3002\u3002<\/p>\n \u3084\u3063\u3071\u308a\u305d\u308c\u307b\u3069\u597d\u304d\uff01\u3068\u3044\u3046\u3082\u306e\u3067\u306f\u306a\u304b\u3063\u305f\uff08\u82e6\u7b11\uff09\u3002 \u3067\u3082\u305f\u307e\u306b\u306f\u60aa\u304f\u306a\u3044\u304b\u306a\u3042\u3001\u306a\u3093\u3066\u3002 \u3061\u306a\u307f\u306b\u30c6\u30ea\u30fc\u306b\u306f\u4e00\u53e3\u98df\u3079\u3055\u305b\u3066\u3042\u3052\u305f\u3051\u3069\u3001\u767d\u7389\u3001\u3084\u3063\u3071\u308a\u3042\u306e\u98df\u611f\u304c\u30c0\u30e1\u307f\u305f\u3044\u3067\u3001\u30c0\u30e1\u3060\u3063\u305f\u3002\u3002\u3002<\/p>\n \u6bce\u65e5\u5c4a\u304f\u7d20\u6575\u306a\u98df\u5199\u771f\u3001studio r<\/a>\u3067\u305c\u3072\u3054\u89a7\u304f\u3060\u3055\u3044\u3002<\/strong><\/p>\n \u6c17\u306b\u5165\u3063\u3066\u3044\u305f\u3060\u3051\u305f\u3089\u3001\u4e0b\u306e\u30dc\u30bf\u30f3\u3092\u30af\u30ea\u30c3\u30af\u3057\u3066\u304f\u3060\u3055\u3044\u306d\u3002<\/p>\n \u30b3\u30e1\u30f3\u30c8\u3082\u304a\u6c17\u8efd\u306b\u3069\u3046\u305e\u3002\u5168\u3066\u306b\u8fd4\u7b54\u3057\u307e\u3059\u3002\u30d6\u30ed\u30b0\u3092\u304a\u6301\u3061\u306e\u65b9\u306f\u305c\u3072\u30d6\u30ed\u30b0\u306e\u30a2\u30c9\u30ec\u30b9\u3092\u3054\u8a18\u5165\u304f\u3060\u3055\u3044\u3002\u65b0\u3057\u3044\u30d6\u30ed\u30b0\u4ef2\u9593\u306b\u51fa\u4f1a\u3048\u308b\u306e\u3082\u697d\u3057\u307f\u306e\u4e00\u3064\u3067\u3059\u3002 Sticky Rice Coconut Balls in Rum Mango Sauce August 28, 2011 Sticky rice balls or shira-tama (in Japanese) are made from rice powder (shiratama-ko) and water. It is rolled into small balls and cooked in boiled water for a few minutes. These rice balls are usually served with sweet red beans and they make traditional […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[],"class_list":["post-21575","post","type-post","status-publish","format-standard","hentry","category-dessert"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/21575","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=21575"}],"version-history":[{"count":23,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/21575\/revisions"}],"predecessor-version":[{"id":21783,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/21575\/revisions\/21783"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=21575"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=21575"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=21575"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nAugust 28, 2011<\/em><\/p>\n<\/a><\/p>\n
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\n<\/a><\/p>\n
\n<\/a> <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"