by

Shiratamako

Uncooked sweet glutinous rice flour (or 'mochi flour'). Mochiko is a suitable substitute if combined with a small amount of corn starch or katakuriko.

The powder should be completely dry and fine to the touch, have a bright white sheen. It will result in soft and fluffy textured dango and will not harden in liquid. However, it can become droopy and lose its shape with time.