Add some shiratama dangos (dumpling rice cakes) to your desserts. This product is rice flour that enables you to make original shiratama at home.
The flour is made from 100% Japanese glutinous rice. With shiratamako you cannot only make dango but also mochi, dango, daifuku, etc. The wagashi made from shiratama flour are gluten-free and result in a chewy texture and mild sweet flavor.
Its delicate taste goes perfectly with various sweet seasonings like anko (sweet red bean paste), sweet soy sauce glaze, and kuromitsu (brown sugar syrup).
Shiratama also pairs well with other sweets including ice cream, fruits, and chocolate.
To make shiratama dumplings, you need 200g of shiratama flour, 170ml of water, and 1 ~ 2 teaspoon sugar. You can adjust the amount of sugar according to your preference.
Mix the shiratama flour and sugar together, then add 100ml of water to the mixture and stir well. Do not add all the water at this point.
Knead the dough and constantly add water little by little until the dough gets soft and pliable. It is said that when the dough becomes as soft as your earlobe, it is ready to cook.
Take a tablespoon-sized portion of dough and roll it into a ball. Then slightly press the top of it to make a slightly flat ball.
Cook the balls in boiling water until they float to the surface; this may take approximately 2 ~ 3 minutes.
Before serving, transfer the shiratama to an ice water bath to cool them thoroughly. Finally, drain them with a strainer.
- Net contents: 200g
- Ingredient: Glutinous wet-rice (from Japan)
- Note: The package may not have the images of Kumamon (a bear-like mascot of Kumamoto Prefecture), but there is no difference in quality.
- Made in Japan
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