Flour, Baking Ingredient | Vegan Vegetarian Gluten Free

Mochiko Sweet Rice Flour

Oryza sativa (glutinous rice variety) Allergen-Free
Mochiko Sweet Rice Flour

Sourcing & Taxonomy

  • Family Poaceae
  • Primary Cuisine East Asian
  • Seasonality Year-Round
  • Source Glutinous Rice

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, prized for its chewy, elastic texture when cooked, commonly used in mochi.

Sensory Profile

TasteNeutral, Mildly sweet
TextureFine powder (dry), Chewy, Elastic, Sticky (cooked)
AromaMild, Starchy
AcidityLow

Technical Metrics

Common Usage

Mochi, Daifuku, Hawaiian Butter Mochi

Gluten Content

Gluten-Free (despite 'glutinous')

Optimal Storage

Cool, dry pantry (up to 1 year)

Nutrition Facts

Per 30g (1/4 cup)
Calories360 kcal
Total Fat1 g
Saturated Fat0.2 g
Trans Fat0 g
Cholesterol0 mg
Protein6 g
Total Carbohydrate80 g
Dietary Fiber1 g
Total Sugars0 g
Calcium10 mg
Iron0.4 mg
Potassium90 mg

Chef’s Secret

For perfectly smooth mochi, knead the dough thoroughly after cooking to develop its elasticity.

Substitutions

Best Match

Glutinous Rice Flour (Thai/Chinese brand)

1:1

Essentially the same product, just different branding/origin, perfect substitute.

Tapioca Starch/Flour

1:1

Provides chewiness and thickening, but texture can be slightly different, less elastic.

Potato Starch

1:1

Good for thickening and adding some chewiness, but not as elastic as mochiko.

Cornstarch

1:1 (for thickening)

Can thicken, but will not replicate the chewy, elastic texture of mochiko in baked goods.

Buying Guide

Ensure it specifies 'glutinous' or 'sweet' rice flour; regular rice flour won't work.

Flavor Pairings

Red Bean Paste Matcha Fruits Coconut Milk Sugar

Recipes Using Mochiko Sweet Rice Flour

Bibingka Sweet Rice Flour image 153
To Go Filipino Course Asian

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