Ueman Dango White Rice Flour, 200 g

Delivery to UK and USA* only

5 / 5

11 review

Make sensational Japanese garnishes, confectionery and desserts with this dango rice flour. Made from glutinous and non-glutinous white rice ground into a powder, this flour is most ideal for creating dango; Japanese dumplings generally added to soup or covered in sweet pastes and glazes for desserts. Just add water and away you go!

ITEM ID: #6349


Just like a lot of Western desserts are based on the shaping, sweetening and changing of bread, traditional Japanese desserts almost always involve rice in some form. Dango dumplings are one of the most well-known traditional desserts and consist of little balls of mochi rice threaded onto a skewer and covered with a sweet glaze or paste.

How To Use

• To make dango, add 140ml water to 200g flour and mix together into a dough.
• Roll into balls roughly 2cm in diameter, skew onto bamboo sticks, and cover in treacle, syrup, anko sweet red bean paste, or whatever other sweet topping you desire.

Item Detail


Per 100g:
• Energy: 1515kJ/362kcal
• Fat: 0.9g
  (of which Saturates: 0.3g)
• Carbohydrate: 79g
  (of which Sugars: 0.1g)
• Protein: 6.2g
• Salt: 0g

Ingredients and allergens

Glutinous rice, ordinary rice



1 review
Matches description well and perfect for the Wagashi I am making