For the filling  

  • 200g Passata Amarena Fabbri 

For the Sweet Mochi  

  • 50 g shiratama or glutinous rice flour  
  • 80 g sugar 
  • 100 g water 
  • potato starch to taste  


Mix the flour with the sugar and add the water a little at a time, trying not to form lumps, to obtain a fairly liquid mixture. Pour the mixture into a small saucepan and cook over a medium heat, stirring continuously until it thickens (it should be fairly rubbery). Spread a bit of potato starch on the work surface and flatten the mixture a little, fill it with Passata Amarena Fabbri and seal it to form a ball. 

Altre ricette divise per