> > > >

Shiratamako Flour



Shiratamako Flour is a version of sweet rice flour, milled by wet-meal-method. It is more expensive than mochiko.

To make it, grains of sticky rice are first soaked in water, then the soft rice is mashed, then freeze dried.

The flour is lumpy, even though the size of the powder grains is actually very fine. Some people like to whiz it in a blender before using to make it a fine powder.

When cooked, it creates a very fine texture. It also makes doughs come out both very stretchy, and sticky.

Substitutes

Substitute: per half cup of mochiko, add 1 tbsp of cornstarch or potato starch.

Language Notes

Shiratamako means "white jade powder."

Please share this information with your friends. They may love it.


Also called:

Shiratama-ko (Japanese)

Comments

You may also like:

logo

Bon mots

"The kitchen, reasonably enough, was the scene of my first gastronomic adventure. I was on all fours. I crawled into the vegetable bin, settled on a giant onion and ate it, skin and all. It must have marked me for life, for I have never ceased to love the hearty flavor of raw onions."

-- James Beard (5 May 1903 – 21 January 1985)

Food Calendar

food-calendar-icon
A calendar tracking what happens when in the world of food.
  • food day iconPretzel Day (Today)
    Pretzel Day started in 1983, announced in the House of Representatives by Congressman Robert Walker from Pennsylvania. It was re-declared as such by US Congressman Joseph Pitts of Pennsylvania, in the House of Representatives on Thursday, 26 April 2001.

Myth of the Day

Myth Picture Read more >