시라타마코 (찹쌀가루)

I used this in a mochi recipe and it came out perfectly chewy, just like the stuff from my favorite Japanese bakery. The bag sealed well too, which kept the flour fresh.

The texture is noticeably finer than other rice flours I've tried, which makes for a much smoother dough. It's really sticky, just as described, and worked perfectly for my mochi recipe.

I’ve been making mochi with this flour and the texture is exactly what I wanted—chewy but not gummy. It grinds fine enough to dissolve quickly in water, so no lumps. A little goes a long way, which surprised me.