白 玉 粉(しらたまこ)

しらたまこ

noun

glutinous rice flour; shiratama flour (used for making mochi-like dumplings)

1. glutinous rice flour; shiratama flour (used for making mochi-like dumplings)

Flour made from glutinous rice, used to make 白玉(しらたま) dumplings and other Japanese sweets.

To make dumplings with glutinous rice flour.

Add water little by little to the glutinous rice flour and knead.

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(もちごめ)), used primarily to make 白玉(しらたま) (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.

上新粉(じょうしんこ): non-glutinous rice flour — made from regular rice, producing a firmer texture
もち粉(もちこ): mochi flour — similar to 白玉粉(しらたまこ) but ground differently; more common in Western markets
片栗粉(かたくりこ): potato starch — used as a thickener; not a rice flour

Related Words

general

Added 2026.4.18 6:46 · Revised 2026.10.2 22:37

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