Matcha Azuki Shiratama Latte Recipe

Mix dough

Combine 1 cup glutinous rice flour and 1 tsp granulated sugar in a mixing bowl. Gradually add about 1/2 cup hot water (not boiling — roughly 80–90°C / just-off-boil) while stirring with a spoon or spatula until the mixture begins to come together.

Knead

When cool enough to handle, knead the dough briefly (about 1–2 minutes) until smooth and pliable. If dough is too dry, add up to 1 tablespoon more hot water; if too wet and sticky, add up to 1 tablespoon extra glutinous rice flour.

Shape balls

Dust your hands and a tray with potato starch or cornstarch. Pinch off small pieces and roll into 16–20 bite-size balls (approximately 1-inch / 2–2.5 cm diameter). Roll each in the starch to keep from sticking.

Cook

Bring a medium pot of water to a gentle boil. Drop shiratama into the boiling water in batches so they don’t stick. Stir gently to prevent sticking. When the dumplings float, continue cooking 1–2 minutes more to ensure they’re cooked through.

Shock and cool

Using a slotted spoon, transfer cooked shiratama into a bowl of ice water to stop cooking and firm the texture (for hot serving you can skip the ice bath and transfer to warm water briefly). Let sit 1–2 minutes, then drain and set aside on a lightly oiled or starch-dusted plate.

If using canned sweet azuki that is thick and cold, place 1 cup azuki and 2 tablespoons water in a small saucepan. Warm over low heat until gently bubbling and pourable, stirring occasionally (about 3–5 minutes). If the anko is already soft and spreadable, simply spoon it into a serving container. Keep warm for hot lattes or chilled for cold lattes.

Prepare matcha

Sift 2 tsp matcha powder into a bowl or tall cup to remove lumps. Add 3 tablespoons hot (not boiling) water and whisk briskly in a zigzag (M) motion with a bamboo whisk or small whisk until frothy and smooth, about 15–30 seconds. Taste; if bitter, reduce future matcha slightly.

Sweeten (optional)

Stir in 1 tsp sweetener of choice into the warm matcha so it dissolves evenly.

Heat or chill milk

For hot latte: heat 2 cups milk until steaming but not boiling (about 65–70°C / 150–160°F). Froth if desired. For cold latte: fill a glass with 1 cup ice (or desired amount) and use cold milk; optionally shake milk with matcha and sweetener in a cocktail shaker or blender with ice to create a frothy cold drink.

Assemble (hot)

Pour the prepared matcha into two serving cups (approx. 1 cup matcha mixture per cup when combined with milk). Divide warm milk between the cups over the matcha, stirring gently to combine. Add 4–6 shiratama dumplings to each cup (adjust to preference). Spoon warm azuki on top or to the side of the dumplings in each cup.

Assemble (cold)

In a tall glass, add 4–6 shiratama dumplings and a couple of tablespoons of chilled or warmed-and-cooled azuki. Add ice. Pour cold milk (about 1 cup) over the ice. Gently pour whisked matcha (mixed with sweetener and a little cold water to loosen) over the milk to create layered effect, then gently stir before drinking so matcha integrates with milk and azuki.

Garnish each latte with a small spoonful of extra azuki, a sprinkle of toasted sesame seeds or kinako if desired, and an extra shiratama or two on top. Serve immediately. For hot lattes, serve warm; for cold, serve over ice.