Black Sesame Shiratama Parfait Recipe

Make dough

Place the shiratamako in a mixing bowl. If using sugar for slightly sweet dumplings, add the 10 g granulated sugar and mix. Gradually add warm water while mixing with a rubber spatula or your hand until a cohesive, slightly sticky but malleable dough forms. The dough should be soft and springy — add a few milliliters more water if too dry or a pinch of extra flour if too wet.

Form balls

Divide the dough into roughly 18–20 equal pieces (about 8 g each). Roll each portion between your palms to form smooth balls. Lightly dust with a little shiratamako to prevent sticking.

Cook dumplings

Bring a medium pot of water to a rolling boil. Gently drop shiratama balls into boiling water. Stir gently to prevent sticking. When they float, continue boiling for 1–2 minutes more to ensure cooked through (total time after dropping ~4–5 minutes depending on size).

Shock and cool

Prepare a bowl of ice water. Use a slotted spoon to transfer cooked dumplings to the ice water to stop cooking and firm the texture, about 2 minutes. Drain and set aside in a small bowl; keep covered with a damp cloth so they don't dry out.

Toast the black sesame seeds in a dry skillet over medium heat, stirring constantly, until fragrant and they begin to pop (2–3 minutes). Transfer to a plate and cool slightly.

Grind the toasted seeds in a food processor or spice grinder until they form a fairly fine powder and begin to release oil. Scrape down the sides as needed.

Return the ground sesame to the processor with the sugar, hot water, oil (or honey) and a pinch of salt. Blend until smooth and spreadable — about 1–2 minutes. Adjust sweetness with extra sugar or condensed milk if desired. If mixture is too thick, add a few more milliliters of hot water to reach a creamy paste. Let cool to room temperature.

Chill a mixing bowl and whisk (or use a chilled bowl attachment). Pour the chilled heavy cream into the bowl. Whisk on medium speed until it begins to thicken slightly, then add the sweetened condensed milk and vanilla. Continue whisking to soft peaks — the mixture should be pourable but hold slight shape. Do not overwhip. Refrigerate until assembly.

Preheat oven to 170°C (340°F). On a small baking sheet, combine flour, cold diced butter, brown sugar and 10 g black sesame seeds. Using fingertips or a pastry cutter, rub butter into dry ingredients until clumps form (coarse crumble). Spread in a thin layer and bake 8–12 minutes until golden and the sesame becomes fragrant. Watch carefully to avoid burning. Cool completely — crumble further with your fingers if needed.

If desired, lightly toast the 5 g garnish black sesame seeds in a dry pan for 30–60 seconds until fragrant for a finishing sprinkle.

Prepare parfait glasses (4 medium glasses). Spoon 1–2 tablespoons of sweet red bean (anko) into the bottom of each glass.

Add a layer of 2–3 tablespoons of the sweetened condensed milk cream on top of the anko and gently level.

Place 4–5 cooled shiratama dumplings into each glass over the cream layer.

Dot or pipe 1–2 tablespoons of black sesame paste in each glass, and gently swirl with a skewer or spoon to create marbling. If you have reserved black sesame syrup, drizzle 1 tablespoon over the paste layer.

Add a spoonful (about 1–2 tablespoons) of crumble for crunch, then another thin layer of cream or a splash (about 1 tablespoon) of chilled milk to ease spooning.

Top with additional shiratama if desired, a small spoonful of anko, a sprinkle of toasted black sesame seeds and crushed peanuts or kinako. Dust lightly with matcha powder if using and garnish with a mint leaf.

Serve immediately for best texture (shiratama slightly warm or cooled); if making ahead, keep chilled and add shiratama and crumble within 1 hour of serving to preserve texture.