Comments on
Nerikiri-dough (with rice flour)
Rainbow Leung @cook_14364531
I really like your step by step explanation and illustration, thank you. My questions now are: What is the quantity of mochiko and water I could use to replace shiratama-ko because I can't find any in my area?
And also, how long could I keep the final result dough?
And also, how long could I keep the final result dough?
Gian @cook_24726987
Gracias por sus recetas, son muy valiosas.
En mi país no encuentro shiro an, como puedo preparar?
En mi país no encuentro shiro an, como puedo preparar?
