What’s Shiratamako? Guide to Japanese Sweet Rice Flour

*Shiratamako* is a type of glutinous [rice flour](https://www.masterclass.com/articles/rice-flour-recipe) used to make many types of [*wagashi*](https://www.masterclass.com/articles/wagashi-guide) (traditional Japanese sweets). *Shiratamako* is made from *mochigome*, a variety of glutinous, short-grain rice from Japan. Also known as sticky rice or sweet rice, glutinous rice is gluten-free but clumps together in a way that's ideal for making rice dough. To make *shiratamako*, the *mochigome* is soaked in water, ground into a paste, then dried and lightly ground. *Shiratamako* is the rice flour of choice when making *wagashi*. Some of the many confections you can make with *shiratamako* include: 1. __Mochi__: These chewy rice cakes are traditionally made with freshly steamed and pounded *mochigome* but are much easier to make with *shiratamako*. [*Kinako* mochi](https://www.masterclass.com/articles/kinako-recipe) (mochi dusted with soybean flour) is a popular variety. 2. __*Daifuku*__: One of the most famous versions of [*daifuku*](https://www.masterclass.com/articles/daifuku-recipe) features a strawberry wrapped in [red bean paste](https://www.masterclass.com/articles/red-bean-paste-guide) and covered in *[gyuhi](https://www.masterclass.com/articles/gyuhi-recipe)*, a softer version of mochi. 3. __*Shiratama Dango*__: These [dumplings](https://www.masterclass.com/articles/dango-guide) made from *shiratamako* can be eaten on their own or used as a topping for *zenzai* (sweet red bean soup) or *anmitsu*, a matcha green tea ice cream sundae with jelly and fruit. *Shiratamako* and *[mochiko](https://www.masterclass.com/articles/mochiko-explained)* are both sweet rice flours used to make Japanese desserts, but there are a few key differences: 1. __Particle size__: *Shiratamako* is sold in coarse granules, like rock sugar, whereas *mochiko* is a fine, flour-like substance. 2. __Accessibility__: *Shiratamako* is exclusively made in Japan and can be more expensive and more difficult to find than *mochiko*, but well-stocked Japanese grocery stores carry it. 3. __Production method__: *Shiratamako* uses the wet meal method, in which the rice is soaked in water, ground into a paste, then dried and crushed into small pieces. *Mochiko* is made by washing, drying, and grinding the rice. 4. __Absorbency__: *Shiratamako* is more absorbent than *mochiko* and therefore easier to form into a smooth, elastic dough. Become a better chef with the [MasterClass Annual Membership](https://www.masterclass.com). Gain access to exclusive video lessons taught by the world’s best, including Niki Nakayama, Gabriela Cámara, Chef Thomas Keller, Yotam Ottolenghi, Dominique Ansel, Gordon Ramsay, Alice Waters, and more. *Shiratamako* rice powder is the gold standard when it comes to making Japanese sweets.