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.
Mochi-ko is a glutinous rice flour, it is made from mochigome(glutinous, short grain rice). Glutinous rice is washed, dried and then ground very fine. Mochiko is used for making mochigashi (all kinds of mochi-based sweets).It is more complicated to use at home then the other glutinous rice flour called shiratama-ko, this is more elastic.In Germany you can get Japanese mochiko flour at Dae Yang (online), in USA there is a brand from Koda Farms.ã¡ ã¨ãã Mochitori-ko is a mixture of starch and mochiko (not a special mochi flour), it is mostly used to prevent mochi cakes to stick to everything.