Shiratamako (Glutinous Rice Flour) from Japan (200 g)

Discover the authentic taste of Japan with shiratamako! This exquisite rice flour, made from exclusively cultivated mochi glutinous rice in Japan, is the perfect choice for those seeking quality and tradition in Japanese confectionery.

Maehara’s shiratamako is a culinary gem that embodies the very essence of craftsmanship and excellence. Its meticulous manufacturing process and pure composition, free from food additives, ensure a unique and authentic culinary experience.

With its soft, elastic, and chewy texture, this flour is the secret to creating delicious dango and daifuku mochi, two emblematic delights of Japanese pastry. Its creamy flavor pairs perfectly with a variety of traditional accompaniments such as kinako, red bean paste, or the sweet mitarashi soy sauce.

With Maehara’s shiratamako, every step towards creating your own Japanese sweets becomes a sensory journey. From kneading to cooking and the final presentation, you’ll experience the authentic essence of Japanese culinary culture in every bite.

How to make shiratama dango:

Ingredients:

• 1 cup of shiratamako (glutinous rice flour)
• 1/4 cup of warm water
• Kinako (roasted soybean flour) for sprinkling (optional)
• Red bean paste (an) or mitarashi (sweet soy sauce) for serving

Instructions:

1. Pour the cup of shiratamako into a large bowl.
2. Gradually add the warm water to the shiratamako. Mix with a spoon or your hands until a smooth and malleable dough forms.
3. Divide the dough into portions and shape small balls about the size of a walnut.
4. Bring a large pot of water to a boil.
5. Place the dough balls into the boiling water and cook until they float to the surface, which may take around 1-2 minutes.
6. Once the balls float, cook for an additional 1-2 minutes, then remove them with a slotted spoon and place them in a bowl of cold water to stop the cooking process.
7. Remove the balls from the cold water and gently drain them.
8. Optionally, if desired, sprinkle the balls with kinako (roasted soybean flour) for an additional flavor.
9. Serve the shiratama dango with red bean paste (an), mitarashi (sweet soy sauce), or simply enjoy them as they are.

And there you have it! Now you can enjoy these delicious shiratama dango. I hope they turn out great!

Ingredients: Rice.

Made in Japan.