Glutinous rice flour

Farine de riz gluant

What it is

Shiratamako is not simply milled: the rice is soaked, ground wet, the starch settled out of the water and dried, which is why it arrives as chalky pebbles rather than a powder. Dry-milled mochiko behaves differently again, and joshinko - made from ordinary rice - is another flour altogether.

In the kitchen

Dissolve it into cold water a little at a time, until the dough has the softness of an earlobe; dropped into hot liquid it seizes into lumps. Plain rice flour will not substitute - its amylose cracks where the waxy starch stretches.

Goes with

Adzuki bean Kinako Matcha Black sesame Yomogi Lotus seed paste

Same species

Akazu Arborio rice Rice paper (bánh tráng) Basmati rice Black glutinous rice Black rice

Also used with

Black sesame paste Jiuniang (fermented sweet rice) Mugwort

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