Shiratamako

Shiratamako

What it is

Shiratamako is made wet: the rice is soaked, ground with water into a slurry, pressed, dried into a cake and broken into pebbles rather than milled to dust. That detour costs more, and it is the reason its dough stays soft and stretchy hours after dry-milled mochiko has gone stiff.

In the kitchen

Do not add the water all at once. Work it in a spoonful at a time, crushing the granules between your fingers until the dough gives like an earlobe — the standard Japanese test — then boil the balls until they float and give them thirty seconds more.

Goes with

Adzuki bean Matcha Kinako Okinawan black sugar Black sesame Strawberry

Same species

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

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