DescriptionMake sensational Japanese garnishes, confectionery and desserts with this dango rice flour. Made from glutinous and non-glutinous white rice ground into a powder, this flour is most ideal for creating dango; Japanese dumplings generally added to soup or covered in sweet pastes and glazes for desserts. Just add water and away you go!Preparation• To make dango, add 140ml water to 200g flour and mix together into a dough.• Roll into balls roughly 2cm in diameter, skew onto bamboo sticks, and cover in treacle, syrup, anko sweet red bean paste, or whatever other sweet topping you desire.IngredientsGlutinous Rice, Rice. May contain traces of Soybeans.NutritionPer 100g:• Energy: 1515kJ/362kcal • Fat: 0.9g
(of which Saturates: 0.3g)• Carbohydrate: 79g
(of which Sugars: 0.1g)• Protein: 6.2g• Salt: 0gITEM ID: 6349
