Mochiko Sweet Rice Flour (Pack of 3)

Product Information

Mine came out very brittle. It was steamed all the way through, so I think I didn’t get the sugar right. Roughly how long does it take to incorporate the sugar when you make it? Do you know what temperature it is at? Should it bubble at all? I’m from Hawaii but live mainland side now. My recipe is more local-style, which means it’s more mochi-like than cake-like. The first difference is mochiko flour is very fine, while shiratamako flour looks more like coarse granules. Making it is simpler than the long, tedious process of shiratamako. The glutinous rice is washed in water to make mochiko, then dehydrated and ground into fine powder. I tried three times and failed at the part of steaming the glutinous rice flour, please enlighten me on the following points Noriko sensei ><:

My family has enjoyed our fair share of butter mochi—from Shueido, a Japanese confectionery store in San Jose, to souvenirs from Hawaii to Naomi’s homemade one (she’s a JOC team member). Today I’m sharing our family’s favorite version. It’s rich but not too sweet with subtle hints of vanilla, butter, and coconut. The interior is wonderfully chewy and the crust is addictively crispy.

I did it! We ate some and left it for the next day. BUT..any idea why all of them melt the next day? For info, i keep then in closed container and leave it on the table.. Having accidentally bought glutinous rice flour, we also failed miserably; everything was OKish until the addition of sugar in the pot, which made the dough clumpy and watery, totally unusable. Instead of giving up, we tried another round as follows:

Stir with spoon/spoonula until just moistened, then add remaining milk in 2 parts, stirring until no lumps remain. Thoroughly grease the baking pan. This will help to achieve clean-cut pieces when you slice the cake. I love the buttery crispy crust (they are all mine!) so I take it seriously. If the butter wrapping has some residual butter, use it to grease the pan. You can also use the leftover in the bowl/measuring cup after melting the butter for greasing. No waste!Is mochiko different from normal glutinous rice flour, because that is what i used. (i read from wiki that it is powdered 'cooked' glutinous rice and highly suspect that is the reason 🙁 ) 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!