What do you use mochiko for?
You can use mochiko for traditional Japanese sweets or make Japanese-inspired pastries like muffins, waffles, cakes or bars. The flour will give your creations a unique chewy texture.
What can I use sweet rice flour for?
It is an invaluable gluten-free flour as its high starch content makes it ideal for thickening sauces, pancakes, batters and making all kinds of moist sweet bakes including beautifully textured gluten-free cakes. Sweet rice flour will soon become the most indispensable flour in your gluten-free kitchen.
Is rice flour the same as mochiko?
The main difference between the two flours lies in the kind of rice grain used in their production. Regular rice flour is made from non-glutinous, long-grain brown or white rice. Mochiko is a sweet rice flour made from a glutinous, short-grain sweet rice called mochigome, also known as “sticky rice.”
Why is my mochi so sticky?
If you see any sticky surface appearing on mochi, lightly dust a thin layer of starch and brush the excess away. Too much starch would be troublesome when you stuff the filling and close the mochi.
Is mochiko cooked?
According to Shizuo Tsuji, the author of Japanese Cooking: A Simple Art, mochiko undergoes a unique milling process in which the sticky rice is first cooked, then dried and ground into a powder. Once rehydrated, mochiko’s chewy, sticky properties return.
Can you substitute mochiko for glutinous rice flour?
Substituting with mochiko or other glutinous rice flour is possible, but there’ll be a difference in texture. For making daifuku, both shiratamako and mochiko are great.
What is difference between rice flour and sweet rice flour?
Rice flour is ground from long- or medium-grain rice — the same kind of rice that most of us probably have in our pantries. Sweet rice flour is ground from short-grain glutinous rice, aka “sticky rice.” Don’t worry, though — the fact that it’s called glutinous rice does not mean that it contains gluten.
Does mochiko flour go bad?
No “expiration” or “best by” dates appear on our products. We opt for date codes representing manufacturing packaging details. On Blue Star® Mochiko Sweet Rice Flour, you’ll find a 4 element (number, letter, number, number) code subtly embossed on the top flap of individual boxes.
Can you substitute mochiko with glutinous rice flour?
Are you supposed to have mochi cold?
Should I eat mochi ice cream frozen? Mochi ice cream should be slightly frozen when eaten. Although it shouldn’t be completely frozen and solid, it should still be soft and cold.
Can you eat raw mochiko flour?
Rice Flour and Glutinous Rice Flour are raw flours. They must be cooked completely before eating. Never eat these flours raw.
What can one substitute mochiko with?
If you’re trying to make mochi, there is absolutely no substitute. If you’re using mochiko as a thickener in something, you might be able to get away with katakuriko (potato starch) and white rice flour.
How to make mochiko sweet rice flour?
Mix Mochiko and water in a glass (or other heat proof) bowl and mix well.
How to make authentic mochi without rice flour [easy recipe]?
Easy Mochi. This recipe is for the classic Japanese-style mochi dough, made with just 3 ingredients: rice flour, sugar and water. They are soft and chewy on the outside, with a sweet red bean paste filling. Mochis do taste best fresh but can be enjoyed within 2 to 3 days if you keep them refrigerated.
How to make Hawaiian style mochiko chicken?
Whisk together all the marinade ingredients.