*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.
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*Shiratamako* rice powder is the gold standard when it comes to making Japanese sweets.


*Shiratamako* rice powder is the gold standard when it comes to making Japanese sweets.


What’s Shiratamako? Guide to Japanese Sweet Rice Flour

Shiratamako is a type of glutinous <a href='https://www.masterclass.com/articles/rice-flour-recipe' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/rice-flour-recipe","linkCopy":"rice flour","category":null}'>rice flour</a> used to make many types of <a href='https://www.masterclass.com/articles/wagashi-guide' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/wagashi-guide","linkCopy":"\u003cem class=\"mc-text--italic\"\u003ewagashi\u003c/em\u003e","category":null}'>wagashi</a> (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&#39;s ideal for making rice dough. To make shiratamako, the mochigome is soaked in water, ground into a paste, then dried and lightly ground.

What Is Shiratamako?

Shiratamako is the rice flour of choice when making wagashi. Some of the many confections you can make with shiratamako include:<ol class="mc-m-4"><li class="mc-my-4"> 1. Mochi: These chewy rice cakes are traditionally made with freshly steamed and pounded mochigome but are much easier to make with shiratamako. <a href='https://www.masterclass.com/articles/kinako-recipe' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/kinako-recipe","linkCopy":"\u003cem class=\"mc-text--italic\"\u003eKinako\u003c/em\u003e mochi","category":null}'>Kinako mochi</a> (mochi dusted with soybean flour) is a popular variety. </li><li class="mc-my-4"> 2. Daifuku: One of the most famous versions of <a href='https://www.masterclass.com/articles/daifuku-recipe' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/daifuku-recipe","linkCopy":"\u003cem class=\"mc-text--italic\"\u003edaifuku\u003c/em\u003e","category":null}'>daifuku</a> features a strawberry wrapped in <a href='https://www.masterclass.com/articles/red-bean-paste-guide' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/red-bean-paste-guide","linkCopy":"red bean paste","category":null}'>red bean paste</a> and covered in <a href='https://www.masterclass.com/articles/gyuhi-recipe' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/gyuhi-recipe","linkCopy":"gyuhi","category":null}'>gyuhi</a>, a softer version of mochi. </li><li class="mc-my-4"> 3. Shiratama Dango: These <a href='https://www.masterclass.com/articles/dango-guide' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/dango-guide","linkCopy":"dumplings","category":null}'>dumplings</a> 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. </li></ol>

3 Ways to Use Shiratamako 

Shiratamako and <a href='https://www.masterclass.com/articles/mochiko-explained' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/mochiko-explained","linkCopy":"mochiko","category":null}'>mochiko</a> are both sweet rice flours used to make Japanese desserts, but there are a few key differences:<ol class="mc-m-4"><li class="mc-my-4"> 1. Particle size: Shiratamako is sold in coarse granules, like rock sugar, whereas mochiko is a fine, flour-like substance. </li><li class="mc-my-4"> 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. </li><li class="mc-my-4"> 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. </li><li class="mc-my-4"> 4. Absorbency: Shiratamako is more absorbent than mochiko and therefore easier to form into a smooth, elastic dough. </li></ol>

Shiratamako vs. Mochiko: 4 Key Differences

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Shiratamako rice powder is the gold standard when it comes to making Japanese sweets.

Shiratamako rice powder is the gold standard when it comes to making Japanese sweets.
