It's a bit hard to see, but this is glutinous rice flour. Add water in small batches and knead until it's soft like earlobes.
If you use rice flour by mistake, the result would be too hard to eat. You could however, add to the mochiko for slight firmness.
Boil the shiratama rice balls. When they float to the surface, it's cooked. Rinse in water and chill.
Add water to dark brown sugar and heat. When it becomes creamy, the kuromitsu brown sugar syrup is done. I usually make large batches and preserve in small bottles.
Pour kuromitsu over the shiratama and enjoy.
Story Behind this Recipe
The Asian grocery nearby closed down *sobs* so I made traditional Japanese sweets out of things I could buy at the local supermarket (like Coles).
This is my first time to actually measure the ingredients because I usually eyeball them. Add water to the glutinous rice flour in small batches, and add more flour if it's too runny. This way, you'd never make mistakes even if you don't measure anything.