Rice flour classification - Japanese recipe

Rice flour

What is the difference between rice flour and shiratama ko??

Flour made from rice is called rice flour. Rice flour includes “joshinko” and “dangoko”, which are very similar to “shiratamako”. All of them are used by mixing them with water.

ko = powder = flour

**α type refers to steamed rice, and β type refers to raw rice.**

These are distinguished by whether the rice used as the raw material is non-glutinous or glutinous, and whether it is steamed or raw.

Shiratamako is made from glutinous rice, while Joshinko is made from non-glutinous rice, and Dangoko is made from both non-glutinous rice and glutinous rice.

These are also gaining attention as gluten-free ingredients.

If you use shiratama flour , the dango will have a smooth texture and won’t harden even when chilled.

shiratama dango topped with kinako — Shiratama dango (rice cake made with shiratamako) sprinkled with kinako (soybean flour). It is a very popular snack in Japan. 👉　Kinako Shiratama Dango (Sweet dumplings)

This is a recipe for goma dango, a classic Chinese dessert with a savory aroma and gentle sweetness.This is a recipe for goma dango, a classic Chinese dessert with a savory aroma and gentle sweetness.　👉　Goma Dango (Sweet Fried Sesame Balls)

Crispy Da Ji Pai (Taiwanese-style fried chicken) — Da ji pai (Taiwan Big Fried Chicken) The aroma of the five-spice powder is amazing, and the crunchy batter is appealing. Compared to wheat flour, Shiratamako does not form gluten and absorbs water easily, so it can be used in batters for fried foods to give them a crispy texture. 👉　Crispy Da Ji Pai (Taiwanese fried chicken)

The difference between dango and mochi

Dango and mochi are often confused. Mochi is made by steaming glutinous rice, then mashing it and shaping it into a shape.

In recent years, mochi is rarely made at home; people usually purchase mochi that has been shaped, heated, and then dried.

Shrines and temples sometimes hold an event called mochitsuki around the New Year’s holidays. In this event, mochi is made using a mallet and mortar.

This is a ritual to give thanks to the gods on celebratory days such as New Year’s, and to receive new life and strength.

It is also an important traditional event that deepens unity within families and communities, and fosters a spirit of cooperation and gratitude.

In terms of texture, mochi is stickier than dango. The texture of dango is similar to gnocchi.