The fruit is five times as big as the Sloe, but likewise of a delicate bluish color. It is named from the Latin plural bullas, meaning the round bosses which the Romans put on their bridles. Lydgate (1440) used the phrase, As bright as Bullaces, in one of his poems.
Shiratamako Flour is a version of sweet rice flour, milled by wet-meal-method.It is more expensive than mochiko.To make it, grains of sticky rice are first soaked in water, then the soft rice is mashed, then freeze dried. The flour is lumpy, even though the size of the powder grains is actually very fine.Some people like to whiz it in a blender before using to make it a fine powder. When cooked, it creates a very fine texture.o make it, grains of sticky rice are first soaked in water, then the soft rice is mashed, then freeze dried. The flour is lumpy, even though the size of the powder grains is actually very fine. Some people like to whiz it in a blender before using to make it a fine powder. When cooked, it creates a very fine texture.
Rava. Rava is the name that is primarily used for semolina or sooji in southern parts of India though people refer to semolina as rava even in northern India. This flour is mainly used to make rava dosa, uttapam, upma, and idlis in south India.ooji. Sooji is the name of a kind of flour obtained from wheat and used in northern parts of India to make a special kind of dessert called halwa. Sooji is made by grinding and then bolting of wheat to obtain a flour of certain kind of fineness.