商品案内だんご粉

うるち米・もち米を精白し、水に漬けて粉砕し乾燥して製造します。メーカーによってでんぷんを入れる場合もあります。またうるち米・もち米の配合比率は一定していませんが、うるち米の入った分だけ、白玉粉やもち粉に比べてコシの強いおだんごになります。柔らか過ぎないので、おだんごを作りやすいとも言えます。

Dumpling flour "Dango ko"
We polish non-glutinous rice and glutinous rice, soak them in water, break them into pieces and dehydrate to make Dango flour.
Sometimes starch is added. The ratio of non-glutinous rice and glutinous rice combination is different. The more non-glutinous rice is added, the chewier becomes dumplings when compared to dumplings made with rice flour or mochi flour. Because Dumpling flour is not too soft, it is easy to make dumplings with it.