Mochiko Sweet Rice Flour (Pack of 3)

£9.9
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Mochiko Sweet Rice Flour (Pack of 3)

Mochiko Sweet Rice Flour (Pack of 3)

RRP: £99
Price: £9.9
£9.9 FREE Shipping

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Hi, I found Shiratamako at Nijiya. Is it same as Mochiko or rice flour? Can I add the mochi into red been soup for dessert? Thanks. The consistency of my flour mixed seemed more smoother than the ones in the one shown in the video when you are commenting on soft dough. As in the main bulk of the flour does not have all the lumps as seen in the video.

It is so difficult to find our Mochiko powder in Turkey and I could find Glutinous Rice Flour. I already read your answers for previous messages but if there is a possibility to add some corn starch into Glutinous Rice flour,I want to know the ration of corn starch in the rice flour. Hi, I got the flour to steam perfectly, but when I added the sugar to the mix, it separated and became watery. Do I need to cook it longer? Thanks!Thanks for the tutorial. Looks easy, now I have to try it. If it is filled with anko or ice cream, does it need to be filled and molded while it is still hot? As for the flavor, it’s totally up to you. This recipe makes for a great blank canvas that you can customize with whatever flavor or topping you like! I used to make one 8×8-inch pan. Then, I realized that I preferred to empty out the entire box of mochiko and two cans (coconut and evaporated milk) instead of keeping the half. I don’t use these ingredients for other recipes. If you do, please feel free to make half portion!

They look like regular chocolate muffins from the outside, but wait until you sink your teeth into one.

Can I use glutinous flour instead of mochi flour? There’s no mochi flour here in Saudi Arabia. Thanks. Mochiko is a type of glutinous rice flour that is used in many traditional Japanese sweets. It is flour made from mochigome or sweet rice.

The next time I went to the local Chinese wholesale market and asked them for flour I could use to make mochi, this ended up being a different brand of glutinous rice flour, which while providing better results, still didn’t work. Both batches ended up having large lumps when I reached the stage where I add sugar. For amounts, the changes are 2 tsp of baking powder, the sugar varies from 1 1/2 to 2 c depending on if I throw in additional ingredients like chocolate chips, dried pineapple, etc. My personal preference for a plain cake is 1 3/4 sugar. For the coconut milk, the can size doesn’t matter as different brands have different sizes. As long as it’s somewhere between 12-15 oz it will work. I use full fat Aroy-D or Thai Kitchen brands since they are highly rated on ATK. I increase the flavoring to 1 tbsp vanilla extract or vanilla bean paste.Mochiko is glutinous rice flour, but there are more types of this kind of flour like shiratamako, so calling it the same would be erroneous. Is mochiko healthy? Hi I’ve tried the anko recipe and it was amazing! But I used glutinous rice flour, which I thought was the same as mochiko, and it turned out as a paste when mixed in the 3:4 ratio. Is there actually a difference between glutinous rice flour and mochiko? Thank you! If you’re looking for a new way to use up over-ripe bananas, look no further than banana butter mochi! thanks for this recipe , since the first time i tasted the mochi im starting to search and learn how to make one.

Our recipe called for Mochiko, and we didn’t test the recipe with glutenous rice flour, so we don’t know how it comes out…A lot of people seemed like they have trouble when they use the rice flour. Please use Mochiko (we used Koda Farm brand) when you try this recipe! Crisp caramelized edges, chewy and gooey in the middle with fragrant coconut flavor, butter mochi is one of the most popular desserts in Hawaii. It’s a sort of hybrid dessert combining Japanese mochi with local coconut cake. a lot of people seem to have trouble using glutinous flour. Some kind may work, but please use Mochiko (sweet rice flour) if you don’t want to experiment.

Table of contents

Okay, so just a little advice for people… Do not use anything labeled ‘Glutinous Rice Flour.’ After steaming, the dough will be more firm than if you had used Mochiko. And if you decide to move onto the sugar step, clumps will begin to form in the mixture – regardless of how long you cook it, they won’t blend in. Hi, the mochi ice cream in your pictures look very evenly wrapped. How did you make the seams of the wrap so even? Thanks! If you can find Shiratamako, I highly recommend it instead of mochiko for any recipe that calls for it. It is much easier to use, and the texture and flavor are better. The ingredients are all the same, but I use salted butter and omit the added salt. It’s such a casual recipe that I’ve found that any brand of salted butter is fine. No one notices a difference.



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