Is shiratamako the same as mochiko?
Both mochiko and shiratamako are glutinous rice flour and used in similar purposes, but they do differ in texture and flavor. The first difference you’ll notice is mochiko comes in very finely powdered flour, while shiratamako flour looks more like coarse granules.
Is shiratamako the same as rice flour?
Shiratamako (白玉粉) is a type of glutinous rice flour, also called sweet rice flour, made from mochigome (もち米/糯米, glutinous short-grain Japanese rice). Used specifically to make Japanese sweets known as wagashi. Shiratamako flour is what gives mochi its distinctive chewy and elastic texture.
Is mochiko the same as rice flour?
The main difference between the two flours lies in the kind of rice grain used in their production. Regular rice flour is made from non-glutinous, long-grain brown or white rice. Mochiko is a sweet rice flour made from a glutinous, short-grain sweet rice called mochigome, also known as “sticky rice.”
What is shiratamako made of?
Shiratamako is made from mochigome, a variety of glutinous, short-grain rice from Japan. Also known as sticky rice or sweet rice, glutinous rice is gluten-free but clumps together in a way that’s ideal for making rice dough.
Is glutinous rice flour and sweet rice flour the same?
Milling dehydrated long and short-grained rice produces glutinous rice flour, also known as sweet rice flour. Many people believe it contains gluten, but it does not. It’s also not sweet, but rather flavorless, similar to rice flour. Finally, it has some stretch and a sticky, chewy texture.
Can I substitute glutinous rice flour?
Glutinous Rice Flour – Substituting in Recipes. In most recipes, unless specifically stated, Rice Flour and Glutinous Rice Flour should not be used interchangeably. The flours have very different textures, cook very differently and yield very different results.
Can I use regular rice flour for mochi?
Regular rice flour is great for making gluten-free versions of your favorite baked goods, rice noodles, or for frying, but it is not suitable for making mochi.
Can I use mochiko for glutinous rice flour?
Substituting with mochiko or other glutinous rice flour is possible, but there’ll be a difference in texture. For making daifuku, both shiratamako and mochiko are great.
Can I replace sweet rice flour with glutinous rice flour?
In most recipes, unless specifically stated, Rice Flour and Glutinous Rice Flour should not be used interchangeably. The flours have very different textures, cook very differently and yield very different results.
Can I use regular flour instead of mochiko flour?
5. You can use 100 percent mochiko to replace all-purpose flour or cornstarch when breading fried foods or preparing a roux; it doesn’t have a starchy mouthfeel so it’s a wonderful ingredient regardless of your dietary considerations.
What is the difference between sweet rice flour and glutinous rice flour?
Sweet rice grains are typically solid white. What is this? Both flours are gluten-free which make them wonderful alternatives to wheat flour. “Glutinous” refers to the sticky and gluey consistency of the cooked flour rather than containing glutens.
What do you use mochiko for?
Mochiko recipes (80)
- Fried Gyoza (Ham Sui Gok) with Mochiko Glutinous Rice Flour.
- Sesame Tofu using Warabi Mochiko.
- Chewy Steamed Bread with Mochiko & Pancake Mix.
- Soft Dumplings with Mochiko and Tofu.
- Butter mochi.
- Chocolate Mochi Cake.
- Pumpkin Mochi.
- Hawaii Korean Fried Chicken.
Can you use normal rice flour for mochi?
If you want real mochi with the real stretchy chewiness, you must use glutinous rice! With that said, using regular rice is how you make Korean mochi that you find in dishes like topokki, the spicy rice cake dish. Korean savory mochi dishes use this firmer type of mochi, compared to the glutinous rice version!
Can you use normal rice flour instead of mochiko?
Can you make your own mochiko?
We’re not going that route. Instead, armed with some flour made from that same sweet rice, you can make your own mochi with a recipe that’s practically foolproof and not nearly as much of a workout. This is only a basic mochi recipe, waiting to be dressed up however you like.
Can I substitute mochiko for flour?
You can use 100 percent mochiko to replace all-purpose flour or cornstarch when breading fried foods or preparing a roux; it doesn’t have a starchy mouthfeel so it’s a wonderful ingredient regardless of your dietary considerations.
How do you use mochiko sweet rice flour?
Enjoy. Store leftover (if any) in airtight container to maintain soft, chewy texture. I use this as a substitute for flour when thickening sauces that will go into the deep freezer. I make a basic white sauce or gravy, browning the Mochiko Rice Flour with the butter or fat.
What does mochiko mean?
Mochiko is a flour made with mochigome, the type of sticky Japanese rice that is used to make mochi. It’s used as an ingredient in a wide variety of Japanese desserts and dishes. Mochiko tends to give foods a slightly chewy texture.