Easter Chicks Shiratama

No bentos to share today, I'm sharing a deco shiratama chick idea for Easter. Probably a little late for Easter, but you can always make them on other days.


I made these for our after dinner dessert, they were served with the Kiiroitori burger I shared yesterday.


I served the chicks shiratama in a sugary syrup, with peaches and strawberries. :)


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:

1. Mix 62g of tofu with shiratama flour, use your hands to knead.

2. Knead till a smooth dough is formed.If the mixture is too dry, add a little silken tofu till the dough is just right.

3. 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.

4. Mould out chicks using your hands.

5. Cook them in boiling water till they floats. Remove and place them in cold water.

6. They are many ways you can serve shiratama. I served them here in a cold sugar syrup, filled with fruits.

Note:

• 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.