Shiratamako (Glutinous Rice Flour), 7.05 oz

Chewy Not Gooey

I used shiratamako to make mitarashi dango. I'm familiar with mochi but had never made it before. I used 2/3 cup of the rice powder to 1/3 cup lukewarm water. It blended well and soon became smooth and with the proper texture. It cooked and cooled quickly and toasted nicely. I think it made the perfect mochi. Slightly elastic and very chewy. Yum!

Satisfied

I usually knead Shiratama ko with tofu to keep dango soft in fridge. This flour does good job and can be frozen after boiling. Also the tofu dango works very well with any fruits sauce like quince, black plums or any. The size of 200 grams of a package is convenient for home cooking. I am glad to find your site of Umami Insider.

Yay!

Great product! Quick delivery and the taste was bomb! Definitely will buy flour from here again!! Thanks!