flour made from cooked glutinous rice
A fine, dry flour produced by cooking glutinous rice, then drying and grinding it. Used primarily in Japanese confectionery (wagashi) as a binder or coating, and sometimes in savory dishes.
Kanbaiko is often used as an ingredient in Japanese sweets.
This rakugan is made with kanbaiko.
Jōshinko is made from non-glutinous rice and is coarser, used for dango and other confections, whereas kanbaiko is finer and made from glutinous rice.
The name 寒梅粉 (kanbaiko) literally means 'cold plum flour,' but the exact origin of the name is uncertain. It is a traditional Japanese ingredient with no clear foreign loan source.