1.
non-glutinous rice flour (for wagashi)
A flour milled from regular (non-glutinous) short-grain rice, used to make 団子, 柏餅, and other Japanese sweets that need a firm, springy texture.
上新粉で団子を作る。
I make dango with non-glutinous rice flour.
上新粉を熱湯でこねる。
Knead the rice flour with boiling water.
上新粉は蒸してからつくと、滑らかでこしのある団子になる。
If you steam and then pound non-glutinous rice flour, you get smooth, chewy dango.
Made from うるち米 (regular short-grain rice), unlike もち米 (glutinous rice) which produces もち粉 and 白玉粉. Gives a firmer, chewier texture than glutinous rice flours.
SIMILAR FLOURS:
- 白玉粉: shiratamako — from glutinous rice; for soft, smooth dango
- もち粉: mochi flour — from glutinous rice; for soft mochi
- 団子粉: dango flour — usually a blend of 上新粉 and 白玉粉
- 道明寺粉: coarse glutinous rice flour for sakura-mochi