Shiratamako (白玉粉 Shiratama ko) Premium Glutinous Rice Flour for making Mochi, Dango, Daifuku

It was 8 dollars when I bought it, which is still outrageous considering how much you get. Now it's double that for the same product. That said, this is fantastic shiratamako rice flour and makes delicious dango and mochi. Try to source this at a local Asian/Japanese supermarket before buying it here, as it's way too expensive.

This is expensive but it made terrific mochi. I got about 14 medium small mochi out of a package. I’m not sure whether it’s worth the extra cost over mochiko rice flour. But my mochi made with this shiratamako came out nicer than the last batch I made with mochiko.

Just go to the Asian market, the ones in Salt Lake City are about $3.50. I do not know why it’s so overpriced on Amazon. Other than that, I absolutely love this brand for making Japanese mochi. I make starawberry daifuku as well.Simple mochi recipe.1 cup of shiratomako with 3/4 cup of water. 2 tablespoons of sugar (I use stevia granulated sugar) and 1 teaspoon of vanilla and mix with cold (not hot water) microwave covered for 1 minute and then stir and repeat until it becomes translucent and very sticky let sit covered in microwave for about five minutes. Them put on cornstarch and and cute into pieces (make sure hands are covered in cornstarch to keep from mochi sticking. There’s your simple mochi recipe. You can dip strawberries in chocolate (after it’s cooked and hard) or the red bean anko and wrap the mochi around it and make strawberry daifuku with chocolate. A little messy but delicious. Do not put in refrigerator it will get hard, so eat within two days. Freezing plain mochi works very well but not with a strawberry. Enjoy.

As a specialty item this is highly recommended! My daughter wanted this flour as opposed to mochito flour, and the results were excellent! The only drawback is the expense - she used most of 2 bags to make a couple dozen wonderful little desserts. I would still recommend if you're looking for a special treat.

Made the best mochi! No gritty texture, even though one might expect it from the pebbly consistency of the flour. Simply achieves fresh, chewy, sticky-sweet mochi. Also, the packaging was very convenient for me, someone who uses measuring cups, as it’s the perfect size to neatly pour into whatever size cup I was using.

This was the what I needed and great to get from Amazon. Usually I have to get from Japanese grocery store😂😂😂

Used it to make mitarashi dango :) mixed it with silken tofu and it worked beautifully!

I was expecting this to be the consistency of regular flour but it's more like the texture of coconut chips. I have not made mochi with it yet.