If you are using mochiko as a thickener or binding agent for pasta, you may be able to substitute potato starch and white rice flour.
5. You can use 100% Mochiko to replace all-purpose flour or cornstarch when breading fried foods or making a roux; It doesn’t have a starchy mouthfeel, so it’s a wonderful ingredient whatever your diet.
Regular rice flour is great for making gluten-free versions of your favorite baked goods, rice noodles, or for frying, but it’s not great for making mochi.
The main difference between the two flours lies in the type of rice grain used in their manufacture. 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 “glutinous rice”.
Our Sweet White Rice Flour is 100% stonemilled from high-starch, short-grain glutinous rice. It has a delicate texture and neutral taste, making it ideal for gluten-free baked goods and for thickening sauces. It is also used to make rice noodles and mochi.
Any substitution depends on the recipe. Rice flour can easily be substituted when used as a thickener or in gluten-free baking with similar results, but cornstarch cannot be a substitute for sticky rice flour when making mochi, for example. p>
Some mochi recipes require cornstarch for dusting, others use potato starch (katakuriko)…
You can buy sweetened red bean paste (also called adzuki bean paste or anko) at the store or you can make it at home using our easy recipe. Make sure to use glutinous rice flour (mochigome) instead of regular rice flour. This ingredient is essential to mochi’s signature chewy texture.
Mochikoもち粉 is a type of glutinous rice flour (or sweet rice flour) made from mochigome, a sticky, short-grain Japanese rice. It is sometimes called Gyuhiko 求肥粉 or Daifukuko 大福粉. Known for its sticky and chewy texture, we use mochiko especially to make Japanese pastries and sweets.
In most recipes, unless specifically noted, rice flour and glutinous rice flour should not be used interchangeably. The flours have very different textures, cook very differently, and give very different results.
What is glutinous rice flour? The milling of dehydrated long and short grain rice produces glutinous rice flour, also known as sweet rice flour. A lot of people think it contains gluten, but that’s not true. It is also not sweet, but rather tasteless, similar to rice flour.
While glutinous rice flour and tapioca flour are both gluten-free, they are made from different ingredients. Glutinous rice flour comes from short- or long-grain glutinous rice, while tapioca flour is a cassava root-based flour.
Also known as “sweet rice” or sticky rice (although it’s gluten-free), sticky rice is a large white grain that becomes translucent, shiny, and extremely sticky when steamed. Glutinous rice is a staple in Laos, where it’s particularly popular, but has passionate fans across Asia.
In most cases, replacing sweet rice flour with a starch like tapioca or potato starch is the best solution, but these options may not be ideal for certain desserts like mochi. In these cases, you may get better results with almond flour or sorghum flour.
Do not pull on the mochi as this will create a fresh sticky surface. If you see a sticky surface on mochi, lightly dust off a thin layer of starch and brush away the excess. Too much starch would be disruptive when filling the filling and closing the mochi.
Not to be confused with sticky or sweet rice flour used for mochi. As with wheat flour, you can estimate 2 tablespoons of rice flour for every 1 tablespoon of cornstarch.