Mochi & Daifuku Shiratamako rice flour 200g

Mochi is a traditional delicacy in Japan. It is a paste made from glutinous rice fl our and water. It is given the shape of small round balls most frequently.

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NISMSH2-S

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In the highways areas and also in the lively districts of cities, it is customary to taste these little balls warmed or grilled in the fi re and embellished with a sweet sauce made from soy sauce and mirin ... These rice balls are also eaten hot or cold during the New Year’s meal or when drinking warm tea. Mochis are also frequently stuffed into a pastry called daifuku. The most common version is one containing sweet red or azuki bean paste. You can also stuff it with cream or ice cream, or even innovate with salty recipes.

Our Daifuku recipe with Shiratamako rice flour :
Ingredients
- Shiratamako flour 100g
- Sugar 100g
- Water 200 ml
- Maïzena for the work plan

1. Add water gradually to the shiratamako flour and dissolve well.
2. Knead thoroughly on low heat to avoid burning.
3. When the dough becomes sticky, knead it until it swells in the pan.
4. Stir the sugar in 3 times, mixing well each time.
5. Spread the kneaded dough over the cornstarch and divide it into pieces as you wish.
6. The dough hardens while cooling so do not delay to garnish it.

Our recipe for Mochi Shiratama Dango :
Ingredients for 12 mochis
- Shitatamako Flour 100 g
- Water 110 ml
1. Place the Shiratamako flour in a bowl, then add about 100 ml of water gradually (not all at once otherwise your dough will be full of lumps). Mix well with your fingers to avoid lumps. The dough must become firm like an earlobe.
2. Divide into 12 equal parts as you roll to get small balls. Use your index finger to make a hollow in the center (this will help you cook faster and have a less pasty texture after cooking).
3. Place the dango mochis formed in boiling water. When they float, boil for about 2 minutes over medium heat. Then remove and cool by soaking in iced water.

  • Weight 200g net
  • Ingredients : 100% sticky rice
  • Packaging : Sachet
  • Storage : Store away from direct light, heat and moisture
  • Origin : Niigata, Japon
Since its founding in 1951, Mitake Shokuhin Co., Ltd. offers consumers a variety of products that can be safely consumed, not only for professional use, but also for home use or processing of processed agricultural products.
Her master craftsmen transform the benefits of nature into traditional ingredients by exploiting their delicious original taste.
Nowadays, the company is certified ISO9001 and Organic JAS for organic.

The range of products includes primary processed, toasted and / or crushed, pulverized foods such as rice flour, kinako flour, sesame and barley.
The manufacture of its flagship product, glutinous rice flour shiratamako, widely used in pastry, was entrusted to the house Ootsuki Shokuhin of Niigata who is selecting the best rice crops, from this area, for the making of this very much demanded flour.

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Mochi & Daifuku Shiratamako rice flour 200g

Mochi & Daifuku Shiratamako rice flour 200g

Mochi is a traditional delicacy in Japan. It is a paste made from glutinous rice fl our and water. It is given the shape of small round balls most frequently.

Write your review

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