Mochiko Sweet Rice Flour (Pack of 3)

Product Information

It weighs less by volume and rehydrates quicker than dry-milled rice flour, which feels coarser because the grains were unsoaked before grinding. Combine all ingredients in a small heavy saucepan and bring to a slow boil and simmer for approximately 10 minutes. If a recipe specifies white or brown rice flour, it’s likely asking for dry-milled flour sold at mainstream markets and health food grocers.

The first difference is mochiko flour is very fine, while shiratamako flour looks more like coarse granules. Simply head to an Asian market and look in the flour-and-starch aisle for plastic bags of rice flour imported from Southeast Asia, mostly from Thailand and sometimes Vietnam. sweet) rice flour is ground from sticky rice grains (think butter mochi cakes); despite the word glutinous, there is no wheat gluten involved. If temperatures exceed 28°C (82°F) in your area, chocolate products may be susceptible to heat damage during transit. It’s an ingredient in Wagashi (Japanese traditional sweets), such as manju, daifuku mochi, yatsuhashi, osenbei rice crackers, and dango.

It's an Asian pantry staple with a high starch content, making whipping up mochi in the kitchen a breeze.

I grew up with Vietnamese foods made from rice flours, like bánh cuốn and bánh xèo, and I’ll share this: Using the wrong rice flour can really mess up a dish. California-based Koda Farms is a leading mochiko producer; if a recipe specifies mochiko, start with a Japanese-style flour to closely match recipe results. Differences between rice flours depend on what kind of rice is featured: Regular rice flour can be ground from long-, medium-, or short-grain rice (what’s enjoyed daily in grain bowls and on rice plates). Thai sweet rice flour, for instance, can’t stand in for mochiko because of different types of rice and milling methods.

Since it's naturally gluten-free, many people with gluten sensitivities and allergies use this as a wheat flour substitute.