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Kimura Usagi Shiratamako, Rice gluten flour 250g
Kimura Usagi Shiratamako, Rice gluten flour 250g
what makes Kimura Usagi Shiratamako, Rice gluten flour 250g different
Kimura Usagi Shiratamako Rice Gluten Flour: Perfect for Traditional Japanese Sweets Discover the Versatility of Kimura Usagi Shiratamako Rice Gluten Flour. Elevate your culinary creations with Kimura Usagi Shiratamako Rice Gluten Flour, a premium ingredient essential for making traditional Japanese sweets like mochi and dango. Renowned for its smooth texture and superior binding properties, Shiratamako is a must-have for anyone looking to create authentic and delightful Japanese desserts. Cooking Tips and Serving Suggestions 1. Mochi: Use Kimura Usagi Shiratamako to make traditional Japanese mochi. Combine it with sugar and water, steam the mixture, and then knead until smooth and elastic. Enjoy your homemade mochi plain or with fillings like sweet red bean paste. 2. Dango: Create delightful dango, a popular Japanese sweet dumpling. Mix Shiratamako with water to form a dough, shape into small balls, and boil until they float. Serve with sweet soy sauce glaze or red bean paste. 3. Gluten-Free Baking: Substitute regular flour with Shiratamako in your gluten-free baking recipes. It adds a unique texture and chewiness to cakes, muffins, and bread. 4. Thickening Agent: Use Shiratamako as a natural thickening agent for sauces and soups. Its fine texture dissolves easily and adds a smooth consistency. 5. Savory Dishes: Incorporate Shiratamako into savory dishes like tempura batter for an extra crispy texture, or use it to make chewy rice cakes that pair well with various toppings and sauces. Enhance your culinary repertoire with the authentic taste and texture of Kimura Usagi Shiratamako Rice Gluten Flour.
Ingredients
Glutinous Rice Flour
Nutrition per 100 grams
| Energy | 1481kJ/354kcal |
| Fat - of which saturated |
1g 0.3g |
| Corbohydrate - of which sugar |
80g 0g |
| Protein | 6.3g |
| Natrium (Salt) | 0g |
Best before date : 30.06.2025
The actual best before date of the shipped product may vary depending on stock availability.
Important Information
Product packaging, specifications, BBD and price are subject to change without notice. All information about the products on our website is provided for information purposes only. Please always read labels, warnings and directions provided with the product before use.
Ingredients
Glutinous Rice Flour
Nutrition per 100 grams
| Energy | 1481kJ/354kcal |
| Fat - of which saturated |
1g 0.3g |
| Corbohydrate - of which sugar |
80g 0g |
| Protein | 6.3g |
| Natrium (Salt) | 0g |
Best before date : 30.06.2025
The actual best before date of the shipped product may vary depending on stock availability.
Important Information
Product packaging, specifications, BBD and price are subject to change without notice. All information about the products on our website is provided for information purposes only. Please always read labels, warnings and directions provided with the product before use.
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Often bought together
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Flour and Panko in Korea und Japan
Wheat flour can be made by grinding wheat, strong flour with a high gluten content is used for bread, macaroni, etc. Flaky flour is suitable for sweets, tempura flour and the like. The majority of Japanese wheat is occupied by medium-strength wheat flour, and the amount of protein is medium, which is raw material for noodles. Bread crumbs are breads made into powder by drying, which is light and crispy finished. It is used for fried food such as fry, ground meat such as hamburger steak, gratin and so on. Look for flour and breadcrumbs that you can enjoy Japanese and Korean cuisine loved worldwide at NikanKitchen!
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