In this post, you can find a list of rice flours available overseas and their respective classifications.
Rice Flour and Glutinous Rice Flour
There are two types of rice flour sold in Asian markets: 粘米粉, rice flour in blue bags and 糯米粉, glutinous rice flour in green bags.
You can also find red bags, which look like tapioca flour.
The blue bag of rice flour is made from Uruchi rice, which is equivalent to Japanese Joshin-ko. It is commonly called “rice flour”.
The green bag of glutinous rice flour is made from glutinous rice. Some people say that the green bag is Shiratama-ko. However, it must be mochi-ko because it’s jsut flour of glutinous rice.
For more information on the difference between mochi-ko and shiratama-ko, please check here.
Recipe for Dango, Rice dumplings
There are several ways to make dango dumplings.
If you use only joshin-ko, you will need to knead the dough with hot water, steam it, and knead it again.
If you use dango-ko, you can make dumplings simply by kneading the dough with water and boiling it in hot water. Dango-ko is made from a combination of Joshin-ko and mochi-ko. The morejoshin-ko, the crisper the dumpling will be, and the more mochi-ko, the stickier the dumpling will be.
The dumplings sold in convenience stores are sweeter than those made with dango-ko. This is because sugar is added to the dumplings to keep them moist and keep the α-starch intact. If you have some time between making and eating the dumplings, you can add a small amount of sugar.
Dango Made with Rice Flour and Glutinous Rice Flour
- rice flour (joshin-ko, *1) 50 g
- glutinous rice flour (mochi-ko, shiratama-ko, *1) 50 g
- water 75 g
- Bring a pot of water to a boil.
- Put Rice flour and glutinous rice flour in a bowl and mix lightly.
- Add the water and mix well. If the mixture does not hold together, add water a little at a time and mix well.
- Roll the dumplings into bite-sized pieces and boil them in hot water.
- The dumplings will sink at first, but they will float after about 3-5 minutes. While they are boiling, fill a bowl with water and prepare to cool the dumplings.
- Boil for 2 to 3 minutes after they float.
- Put the dumplings in a water bowl and let them cool.
- Serve with mitarashi(sweet soyo sauce), kinako (soybean flour), black syrup, or anko.Easy Mitarashi Dumpling Sauce without MirinMitarashi is a thickly sauce flavored sugar and soy sauce. It is an essential sauce for Dango and Shiratama dumplings.How to Make Homemade Kinako, Soybean PowderKinako is roasted soybeans ground into powder. It is often used in Japanese sweets. If you have soybeans, you can easily make it yourself.How to Cook Anko, Japanese Sweet Bean PasteAnko, sweet beans paste, made by slow-boiling azuki beans, is indispensable for Japanese sweets. It goes well with both bread and pie.White, Green and Matcha Anko with Canned Navy Beans and PeasThe easiest recipe for anko using canned beans. You can use navy beans for white and matcha anko, and green peas for green anko, uguisu an.
For more information on the different types of flour, please click here.