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.
For the shiratamako or mochiko, substitute âsweetâ rice flour (one that is labeled âsweetâ or âglutionousâ), which is not actually sweet to taste like sugar; itâs just more sticky. You can find these rice flours at general Asian or Chinese grocery stores, as well as some health food stores.or the shiratamako or mochiko, substitute âsweetâ rice flour (one that is labeled âsweetâ or âglutionousâ), which is not actually sweet to taste like sugar; itâs just more sticky. You can find these rice flours at general Asian or Chinese grocery stores, as well as some health food stores.