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  • Japanese Cake Flour (Hakurikiko) is soft (weak) wheat flour of low viscosity and protein content. It has a fine texture and gives cakes more tender texture than regular flour. 

  • This is for baking cakes and biscuits and for general use. It's low in protein content (less than 8.5%). 

Nissin Tempura Ko 300g

Price RM12.00

Japanese flour used for making deliciously light and crispy tempura.

Great item for making authentic Japanese tempura (vegetables, seafood, meats)

How to use: 

  1. Mix 100g of this tempura flour with 160ml of water. 
  2. Heat up oil in a large pan to 160°C – 180°C 
  3. Dip your prawns or vegetables in the batter, then cook in the oil until golden and crispy
  4. Serve with tempura sauce

Tip: Mix tempura flour with iced water for a lighter and crispier tempura

Nisshin Karaage Ko (Kara-age Flour) has a high aroma of spicy vegetables with its deep flavour. With this product, you can easily make Karaage, by just mixing the flour with water and place the meat into the batter. Fried the Chicken batter to golden-crisp crunchy fried chicken.

Packaging : 1kg / pkt
Product of Japan