Matcha Shiratama Float Recipe

Make dough

In a medium bowl, combine 1 cup glutinous rice flour and 1 teaspoon granulated sugar. Add 3 tablespoons hot water a little at a time and mix with a spoon until the mixture comes together into a shaggy dough.

Knead and adjust: Dust your hands with a little mochiko. Knead the dough in the bowl (or on a clean surface) for 1–2 minutes until smooth and pliable. If dough is too dry and cracks, add hot water 1/2 teaspoon at a time. If too sticky, sprinkle up to 1 tablespoon extra mochiko.

Portion: Divide the dough into 12 equal pieces (about 12–15 g each). Roll each piece between your palms into a smooth ball. Lightly dust finished balls with a little mochiko to prevent sticking.

Cook: Bring a medium pot of water to a rolling boil. Carefully drop shiratama balls into boiling water. Stir gently so they don't stick to the bottom. When they float, continue to cook 1–2 minutes more to ensure cooked through (total 3–4 minutes depending on size).

Cool: Using a slotted spoon, transfer cooked shiratama to a bowl of cold water (from the 1/4 cup cold water plus ice if desired) to firm up and stop cooking, about 1–2 minutes. Drain and set aside on a plate.

Dissolve matcha: In a small bowl or matcha bowl, sift or whisk 1 teaspoon matcha powder with 2 teaspoons hot water until fully dissolved and no lumps remain, creating a smooth paste.

Sweeten: In a measuring cup, combine 1 cup whole milk and 2 tablespoons sweetened condensed milk. Whisk until well combined and the condensed milk is fully incorporated.

Combine: Pour the dissolved matcha paste into the milk mixture and whisk until evenly green and frothy. Taste and adjust sweetness by adding up to 1 teaspoon sugar or additional condensed milk if desired. Cool briefly in the refrigerator if you prefer extra cold.

Glass prep: Place 4–6 cooked shiratama balls into a tall serving glass.

Add toppings: Spoon 2 tablespoons anko (sweet red bean paste) alongside the shiratama in the glass (or place on top as you prefer).

Ice and milk: Add about 1/2 cup ice cubes to the glass (adjust to preference). Pour the prepared matcha milk over the ice and shiratama, leaving room at the top for the ice cream.

Float ice cream: Gently place 1 scoop of vanilla ice cream on top so it floats in the milk. If using a larger glass, add an extra scoop for sharing.

Garnish and serve: Sprinkle 1/2 teaspoon toasted sesame seeds or kinako over the ice cream, if using. Serve immediately with a long spoon and a straw so the shiratama can be enjoyed with the milk and ice cream.