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Made from 100% domestic glutinous rice. It makes smooth and chewy shiratama.
One bag produces about 40 rice-flour dumplings.
How to make Shiratama dumplings
Put the same amount of shiratamako in a bowl.
Add the shiratama flour and water little by little as you mix.
Mix until it's about the consistency of an earlobe, then roll it into bite-sized balls with a hollow in the center.
Boil water in a pot, add the shiratama dumplings, boil for about 1 minute after the dumplings rise to the surface, then drain.
Put it in cold water, let it cool, then put it in a bowl.
