Mochiko Sweet Rice Flour (Pack of 3)

Product Information

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. Thank you. Thank you, thank you, thank you! I just made this mochi and it turned out fantastically! It’s been so difficult to find a way of doing it other than the microwave, which has resulted in so many failures. I filled these with your anko recipe and it turned out wonderfully! 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?

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. After steaming my mochi is not pastey like the one in the video, it is much more solid and cooked. I failed to meld the sugar with it, all it ended up was being chopped by my spoon into small pieces. Pour batter into pan. Bang pan on towel on the counter a couple of times to get out any air bubbles. Let it rest on counter while you wash up your utensils. (5 minutes) Bang pan on towel again to make sure there are no bubbles.However, after following your recipe, I ended up with something that wasn’t quite right. It seemed like it was still far too fluid. So, while I ended up with something, it still isn’t mochi.

Give half of freshly baked butter mochi to neighbors, friends, and family. They will love you and wait for your next delivery of butter mochi!

It’s gluten-free, to boot! If you’re looking for gluten-free desserts and breakfast dishes, you’ll have tons of options here. Stir in sugar, then eggs one at a time, making sure there are no streaks left after any egg (a whisk is best for this job).

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. Like any flour, mochiko has a shelf life of about six months. Store the unopened box in a dark, dry area away from strong odors and direct sunlight. Once you open the box, transfer it to a sealed container and store the flour in the fridge or freezer. Substitutions 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. 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!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. I miss eating butter mochi once in a while. It’s really nice to be able to enjoy a few pieces with my afternoon tea! Can I use other types of milk instead of evaporated milk? 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! 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!

Keep the butter mochi in an airtight container and store it at room temperature for up to 3 days. If you‘d like to keep it longer, wrap each piece (or the portion you will serve at one time) in plastic wrap to avoid freezer burn and drying out. Then, place them in a freezer bag or airtight container and freeze for up to 1 month. Thaw overnight in the refrigerator or at room temperature before serving. Serve at room temperature or heat in a microwave for 5–10 seconds, if you‘d like. First of all, thank you sooo much for sharing this recipe. My craving for mochi has finally been solved!! Today I have made…. Something, which. Is progress, however it is far from what could be identified as mochi. I used “Ueman White Rice Flour” from: https://www.japancentre.com/en/products/7019-ueman-white-rice-flour which describes itself as being a flour suitable for mochi amongst other things. (Getting ANY sort of flour suitable for mochi seems to be a challenge in the UK”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. Mochiko has a subtly sweet flavor with a slightly chewy texture. It is often used in conjunction with other ingredients to create various flavors. Butter mochi started getting more popular even outside of Hawaii, and now you can find a pre-mix box version at Trader Joe’s in the US. It’s a simple dessert but that’s the allure of it. The Recipe Inspiration that’s great! But I would still recommend people to use Mochiko since the outcome is so unpredictable depending on what brand of glutinous rice flour you use.