Shiratamako - rice flour for Shiratama 170g
698
7,70 € tax incl.
Description : Shiratamako is a type of Japanese glutinous rice flour used to make traditional desserts such as shiratama dango. Unlike other types of rice flour, it is made by grinding glutinous rice with water, then drying and processing the paste into fine granules. This method gives it a uniquely smooth and elastic texture once cooked.
Use: Mix 150 g of shiratamako with 20 g of sugar, then gradually add 120–130 ml of water, kneading until you get a semi-firm dough. Shape into small balls, boil them until they float, then cook for another 1–2 minutes. Cool them in cold water. Serve in a sweet red bean soup (oshiruko or zenzai), or with fruits and syrup for a shiratama anmitsu dessert.
Ingredients: Rice 100%
Preservation: Store in a cool, dry place, away from direct sunlight. Once opened, consume within 2 months.
Origin: Japan
Shelf life: 18 months
Container: Doypack
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