1.
glutinous rice flour; shiratama flour (used for making mochi-like dumplings)
glutinous rice flour; shiratama flour (used for making mochi-like dumplings)
白玉粉で団子を作る。
To make dumplings with glutinous rice flour.
白玉粉に水を少しずつ加えて練る。
Add water little by little to the glutinous rice flour and knead.
白玉粉で作った白玉を冷たいあんみつに入れると夏にぴったりのデザートになる。
Adding shiratama dumplings made from glutinous rice flour to chilled anmitsu makes a perfect summer dessert.
A fine flour made from glutinous rice (もち米), used primarily to make 白玉 (small, chewy rice dumplings). The dumplings are served in traditional Japanese desserts like ぜんざい, あんみつ, and みつまめ.
COMMON COLLOCATIONS:
- 白玉粉を練る: to knead glutinous rice flour
- 白玉粉で団子を作る: to make dumplings with rice flour
SIMILAR WORDS:
- 上新粉: non-glutinous rice flour — made from regular rice, producing a firmer texture
- もち粉: mochi flour — similar to 白玉粉 but ground differently; more common in Western markets
- 片栗粉: potato starch — used as a thickener; not a rice flour