Ueman White Rice Flour, 200 g

£9.69

4.5 / 5

22 reviews

The essential Japanese dessert flour.

Whip up sensational traditional Japanese soups, confectionery, and desserts with Ueman's top quality shiratama ko, or mochi white rice flour. Made from 100% Japan-grown glutinous mochi rice, this rice flour could not be of better quality, nor could it be easier to use. Just add 180ml water and mix for an easy dough perfect for making dango, anmitsu, daifuku, and more.

ITEM ID: #7019

Background

Shiratama ko is a powder made of sweet mochi rice that has been rinsed, soaked, pounded into mochi and dried to make what can be thought of as a sort of 'instant mochi'. Mochi is an essential ingredient in almost all wagashi (traditional Japanese desserts), and also frequently enjoyed in soups, noodle dishes, hot pots, or boiled/grilled by itself. For a great range of frequently utilised Japanese cooking ingredients, take a look at japancentre.com's Cupboard Staples section.

How To Use

Some suggestions for using your shiratama rice flour:
• Mix 200g shiratama ko with 180ml water until soft, roll into balls and boil for approx 1-2 minutes before cooling for easy shiratama dango.
• Mix 200g sweet rice flour with 4 tbsp sugar and 240ml water before microwaving in a cling film covered container for 2-3 mins. Mix and heat again for 1-2 mins to make a soft dough for Japanese sweets.
• Follow our detailed Japan Centre Ichigo Daifuku recipe to make some juicy strawberry and red bean mochi treats.