Shiratama Flour is a type of rice flour made from mochigome (glutinous short-grain Japanese rice) and is used for making different mochi desserts like dango, daifuku and mochi icecream! For any recipes involving Mochiko flour, you can swap in shiratama flour and we think you'll enjoy using it more than Mochiko!
What we love about it:
- Compared to mochiko flour, shiratama flour is easier to work with because it dissolves quickly into water and results in an easy, delicious dough.
- Refined flavor from the high-quality Japanese mochigome from Kumamoto (which is why the package is decorated with the adorable Kumamoto mascot, Kumamon!)
Basic recipe for shiratama mochi dumplings:
- Pour 100g of shiratama flour into a bowl.
- Prepare 100mL of water.
- Pour half of the water into the flour and knead. In increments, pour more water into the flour until the dough is soft and pliable, like playdough (be careful not to pour too much water at once).
- Roll dough into small 1/2 inch size balls.
- Drop shiratama dumplings into a pot filled with boiling water.
- Boil for about 2-3 minutes. Once all the shiratama dumplings have risen to the surface, boil for an additional 1 minutes.
- Remove dumplings and cool in ice-water.
- Done! Enjoy with some Anko Bean Paste and/or icecream.