In North America, they sell a product called Mochiko and this flour is made much simple than the Shiratamako, but is from the same kind of rice, it should work, but you may not be able to get the silky surface when boiled.
In Asian markets, it seems they also sell other rice flours. I do not know what kind of rice they use to make the flour and unless you see a word such as “glutinuous”, it may not work.
When making the dango, please be careful with the amount of liquid you add into the flour. Depending on where you live (humidity), you may need to add more or less. The key is to get the texture like your earlobe..soft but just firm enough to make the balls.. Good luck!
1⁄4 Cup (4 tbs)
1⁄2 Cup (8 tbs)
1. Wash 50g strawberries (5-6 pieces); remove the stem; cut into half;puree in food processor unti smooth and juicy
2. In a bowl, have 50g of shiratamako and gradually add 2; mix well (the ideal thickness is like your earlobe, if you put too much liquid, adjust adding more flour)
3. Knead the dough until just firm enough to make into balls
4. Wet hands with water and make balls and place balls in a plate with a saran-wrap
5. Cook 4 in a boiling water (pot) for 1-2 min at medium heat. Dumplings including Gyoza start to float once cooked! Remove the dumplings and cool in ice water until ready to serve
6. Arrange the dango in a dish removing moisture and add some fruit toppings. Adjust sweetness using condensed milk.