Because It's Terribly Hot...

Shiratama Dumplings in Mint Liqueur Syrup Don’t you feel like jumping right into this bowl and swim with these shiratama dumplings? This dessert was an idea I found in a women’s magazine the other day. The pic looked so terribly attractive that I had to give it a try myself. The syrup was a mixture of mint liqueur, sugar and water. Buying mint liqueur for the syrup was not a problem. I found it at the liquor store where I bought the marsala wine the other day. The problem was the filling for the dumplings. The original recipe called for candied (or sugared?) lotus seeds, but I had no idea where I could find them. The ones I found on the net were so expensive. So for half of the dumplings, I used shiroan (sweet white bean paste) for substitution. The rest was left with no filling. What I learned from this experiment: 1) Shiroan filling does not go with mint liqueur syrup. It makes the minty syrup taste like TOOTHPASTE. 2) Plain dumplings taste better in the syrup than shiroan version, but rather tasteless. What could be a tasty filling for this dessert? What could go well with shiratama AND mint liqueur? Any ideas?