The liquid is then dried, pressed and crushed. It's also called Shiratamako or Shiratama powder. These are similar, but can't substitute each other. Ingredients : 100g shiratamako rice flour, 100g sugar, 200ml water, just a bit maize starch - Add water gradually to shiratamako rice flour and dissolve well - Knead thoroughly on low heat to avoid burning - When the dough becomes sticky, knead it until it swells in the pot - Add the sugar in 3 times - Spread the kneaded dough on the maize starch and divide it into pieces that you flatten and spread in a circle then … The first difference you’ll notice is mochiko comes in very finely powdered flour, while shiratamako flour looks more like coarse granules. My recipe is: 400 grams Shiratama flour. If a recipe calls for Shiratamako, mochiko is not considered a close substitution. To make it, grains of sticky rice are first soaked in water, then the soft rice is mashed, then freeze dried. When cooked, it … It can also be used in backed goods such as bread and donuts in addition to pizza crust. Calorie: Diet Friendliness: Appetite Satisfaction: Nutritional Value: Water Content: 12 (%) … … The process of making mochiko is simpler in comparison to the long tedious process of shiratamako. Dough made with shiratamako is elastic and chewy with a very fine, smooth texture. 白玉粉 Shiratamako is made of 100% domestic made Mochiko (Mochi flour), it is also known as glutinous rice flour. Mix the ingredients together and knead to form a dough. 100g Shiratamako (lumpy glutinous rice flour) 150g Kinugoshi-tofu (silken Tofu) 1 tsp sugar; Mitarashi sauce (sweet and savoury sauce) 50ml water; 1 tbsp soy sauce; 1 tbsp sugar; ½ tbsp katakuriko (potato starch) Anko (red bean paste) Tsubu-an (a type of sweet azuki red bean paste with skin) Steps: Dango. Some people like to whiz it in a blender before using to make it a fine powder. It is more expensive than mochiko. Normal Shiratama is just the Shiratama flour and water, but I use tofu, because it keeps the Shiratama softer much longer. Shiratamako is another rice flour made from mochigome rice. Shiratamako flour is a version of sweet rice flour, milled by wet-meal-method. Adjust the texture by adding more … 560 … The result is a fine but clumpy flour of coarse granules. This intensive process involves soaking the rice, grinding in water, and freeze-drying. Shiratamako is glutinous white rice flour used to make shiratama dumplings that are eaten with red adzuki bean paste with no extra sugar added for sweetness. Be careful, because there's a difference between Shiratama flour, Mochi flour and glutinous rice flour. To make mochiko, the … The flour is lumpy, even though the size of the powder grains is actually very fine. Nov 17, 2014 - Shiratamako is a type of glutinous rice flour (also called sweet rice flour) made from mochigome, glutinous short-grain Japanese rice. g 443 Cal Image of Shiratamako. They turn hard quick with water. It is made by first grinding the rice in water to create a milky liquid. The resulting coarse granules dissolve easily in water without forming lumps. Additional Facts for Shiratamako. Great for making wagashi such as Shiratama, Japanese rice mochi. 150G per packet Proud product of Japan Both mochiko and shiratamako are glutinous rice flour and used in similar purposes, but they do differ in texture and flavor. Shiratamako is a premium glutinous rice flour made from mochigome, a type of Japanese glutinous rice, through a special process called the wet-meal method. Shiratamako tends to be more expensive and more difficult to find than mochiko.

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