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Mochiko Sweet Rice Flour

Oryza sativa glutinosa Flour, Gluten-Free, Baking Ingredient

Mochiko Sweet Rice Flour Flour, Gluten-Free, Baking Ingredient

At a Glance

  • Category Flour, Gluten-Free, Baking Ingredient

The Forktionary Angle

"Unlock the secrets of traditional Asian desserts with this versatile gluten-free flour."

Definition

A gluten-free flour made from short-grain glutinous rice, known for its unique chewy, elastic texture in Japanese and other Asian confections.

Common Usage Mochi, Daifuku, Hawaiian Butter Mochi
Gluten Content Gluten-Free (despite 'glutinous')
Optimal Storage Cool, dry pantry (up to 1 year)

Flavor Profile

The primary flavor notes for Mochiko Sweet Rice Flour are:

Neutral Slightly Sweet Starchy

Chef’s Secret

When making mochi, steam the dough rather than boiling for a more consistently soft and pliable texture. Kneading while warm enhances elasticity.

Best Substitutes

Glutinous Rice Flour

same, different brand/processing) (
Ratio 1:1

Tapioca Starch

for thickening, not exact texture) (
Ratio 1:1

Buying Guide

Ensure it's 'sweet' or 'glutinous' rice flour, not regular rice flour. Available in Asian grocery stores or online.

Culinary Pairings

Sugar coconut milk red bean paste fruit green tea sesame seeds

Recipes Using Mochiko Sweet Rice Flour

Bibingka Sweet Rice Flour image 109
Cuisine Dietary Cakes Low Sodium

Bibingka Sweet Rice Flour

Indulge in the irresistible charm of Bibingka, a beloved Filipino dessert! This recipe uses sweet rice flour (mochiko) and creamy coconut milk to create a melt-in-your-mouth cake with a subtly sweet flavor. Warning: its addictive texture makes it impossible to eat just one slice! Prepare to be transported back to childhood with this classic treat, perfect for any occasion.

See Complete Recipe