And it also tastes better in my opinion. Use the mochiko ball to pick up crumbs in the bowl like this. You can make it with non-Japanese glutinous rice, but the result will be different as short grain and long grain rice is very different in texture and flavor. Hope that helps! You need “kiri mochi”, https://www.google.com/search?q=%E5%88%87%E3%82%8A%E9%A4%85&hl=en&rlz=1C1_____enUS441US441&prmd=imvnse&tbm=isch&tbo=u&source=univ&sa=X&ei=VLJdT9quIJDKiALi96nPCw&ved=0CEcQsAQ&biw=1600&bih=736, I used this recipe a few weeks ago and it’s awesome! However, the recipe below includes measurement for both mochiko and shiratamako and the methods are the same. Learn how to make Shiratama Dango, a popular type of mochi that are added to Japanese desserts – wagashi. There are two types of glutinous rice flour you can use: shiratamako (白玉粉) or mochiko (餅粉) (or combine both). Sorry for my late response. In English language, all kinds of mochi-like texture is MOCHI. La Whole Foods Market è una società alimentare statunitense con sede ad Austin, in Texas.Nel marzo 2019 la società gestiva 500 supermercati negli Stati Uniti, in Canada e nel Regno Unito.L'azienda, oltre a realizzare dei supermercati con prodotti di origine controllata e naturale (Organic), offre all'interno di alcuni dei suoi supermercati un servizio di takeaway di cibo preparato. Black Friday Deals Gift Cards Best Sellers Customer Service New Releases Find a Gift Whole Foods AmazonBasics Sell Registry Free Shipping Coupons #FoundItOnAmazon Shopper Toolkit Disability Customer Support. Where do I add food coloring if I wanted to make to the Dango a different color? Sure you can do that. Thank you so much! I’ve made these with Thai brand glutinous flour/sweet flour. Hi LeLy! Hi T! You can buy mochiko on Amazon too. . This post may contain affiliate links. Hi Natsu! Sorry for my late response. The pressing middle will help cook the dango evenly and faster, but you don’t have to do that. Hope this helps. So… Shiratama Dango is usually made with 100% shiratamako. Pinch off dough from the log and roll each one into a ¾-inch (2 cm) ball and then flatten it into a thick disc, about a scant ½ inch thick. Hi Lily! Sign up for the FREE Just One Cookbook newsletter delivered to your inbox! can I dye the dough different colors with a drop of food coloring? I’m glad my recipe is helpful. Cook the shiratama dango in boiling water, about 2 minutes. Thank you. Hi Nami! If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Please do not use my images without my permission. , Hi Bella! Were you able to have the texture of earlobe when you combine together? I’m definitely trying a few. Hi Melissa! We live in an area with a decent Thai ppopulation and I can find sweet sticky rice everywhere and also thai brand sweet rice flour but Japanese products are hard to come by. I'm Nami, a Japanese home cook based in San Francisco. water in a large bowl. Buy our best-selling e-cookbook for 33 more easy and simple recipes! “baked mochi”?, not sure what it’s called exactly. Notify me of followup comments via e-mail. Just made this twice in the past 20 minutes! You can find out about Shiratamako. What did I do wrong? Gluten: High; Whole Wheat. Take me to the UK site. As you may or may not know “mochi” has SO MANY variations. So sorry for my late response! Nel marzo 2019 la società gestiva 500 supermercati negli Stati Uniti, in Canada e nel Regno Unito[1]. . Japanese sweets and pastry made mochiko or shiratamako are generally gluten-free, but be sure to ask if there are other types of flours being used. I recommend to wrap with plastic wrap (individual skewers) to avoid getting dry out. Whole Durum Wheat. Slowly add the rest of ½ Tbsp. It’s like clay or playdough texture. Hi Dylan! I think you probably want to make the regular dango and the recipe is here: Hey, Namiko! You can add food coloring if you like. Yeah, amount of sugar and water in the mochi dough. Also, I’m packing it for a lunch – so I would have to put it in a lunchbox for a few hours before it’s eaten… Is there anyway I could pack it for a lunch without having to worry about it getting hard? , I made this because even in the HUGE city I live in I couldn’t find anyone who sold dango anywhere….it’s good, but not sweet enough for my taste, and I liked it way better cold. Use your index finger to make an indentation in the center (this will help cook faster and less doughy in texture after cooking). Whole Foods Market è un rivenditore di alimenti naturali e di prodotti biologici. regardless, thanks for the recipe. water while forming into a ball.