P.S. Since it takes quite a bit of time to make mochi from scratch (oh but freshly made mochi does taste amazing! I filled these with your anko recipe and it turned out wonderfully! You may also like our Dango recipe too. After adding sugar, cook until sugar completely melts probably 5 minutes or so. Both flours also yield a noticeable difference in flavors and consistency for your Japanese sweets and mochi. The dough wasn’t quite as firm, and no clumps formed at all. Jon, a lot of people have trouble using glutinous flour. Anything else interesting I could do with it? You may be able to find it online. If you couldn’t find shiratamako, you can substitute it with mochiko (or when recipes recommend). Is there actually a difference between glutinous rice flour and mochiko? There are different mochi donut recipes using different types of flour. I'm debating trying to make a pseudo-mochi by adding some (maybe a 1tb?) My uncle has an allergy to dairy and eggs, so this is perfect! Glutinous rice is also often ground into a fine flour to make mochiko (also called sweet rice flour or mochi flour). Both batches ended up having large lumps when I reached the stage where I add sugar. I also like to use rice cake maker because I am lazy and I make the mochi into teeny tiny balls for frozen yogurt topping. Here’s my question. Can you use regular flour instead of cornstarch? Hope you had a better luck next time. Fahri, Thank you! You may be able to find at online stores. Tiffany, I tried three times and failed at the part of steaming the glutinous rice flour, please enlighten me on the following points Noriko sensei ><: Thank you so much for this recipe! Do I just have to keep it on the heat longer? Ann, Let us know how it worked! Mix sweet rice flour and green tea powder thoroughly in a microwave-safe glass or ceramic bowl. Can I use fruit purée or juice instead of water to make flavored mochi? I love anpan, but it reminded me that I want to try the mochi, too. We have more Japanese sweets on our web and video sites. It will get hard faster. alfie, Hi I’ve tried the anko recipe and it was amazing! It was steamed all the way through, so I think I didn’t get the sugar right. Use of this website is subject to mandatory arbitration and other terms and conditions, select. Do you have any tips to help me? You could try again our original recipe using Mochiko (sweet rice flour). Anyway, thanks to whatever, the sugar magically blended with the dough and it looked and tasted like mochi afterwards.. XD. Both mochiko and shiratamako are glutinous rice flour and used in similar purposes, but they do differ in texture and flavor. Thank you, thank you, thank you! Looks easy, now I have to try it. Also, if I put the mochi in microwave instead of steamer for 10 minutes, bring out & then make on stove will it still b the same? I am trying boiling my Suzuki in a crockpot this time. Look for “Mochiko.”. If I want to use the mochi to wrap ice cream and freeze it , will the mochi become hard? There’s no mochi flour here in Saudi Arabia. is it possible to steam everything at once with the sugar combined? Steam the Mochiko dough (leaving the dough in the bowl) in a steamer for 20 minutes. However, the mochi is soft but not chewy and smooth at all, like Mikawaya mochi ice cream. 2: is this recipe using australian measurement? Buy our best-selling e-cookbook full of 33 easy and simple Japanese recipes! My dough got lumpy after steaming, and even after adding the sugar 1/3 at a time, the dough didn’t get silky and smooth. Mochi from Mochiko may seem softer than traditional Mochi, but it stays soft from adding sugar. We use US measurement, such as 1 cup = 240 ml. When I’ve run out of mochiko I have used glutinous flour. But can we use all-purpose flour instead of mochiko? What i do not understood is in reality how you are now not actually much more neatly-appreciated than you may be now. some people said glutinous rice flour work, but we didn’t use it in our recipe. You can learn more about Shiratamako here. Measure out sugar (I'm using raw but white sugar dissolves easier). Copyright © 2012 - Japanese Cooking 101. Will it make much difference? As in the main bulk of the flour does not have all the lumps as seen in the video. Then i placed the sticky dough into the pot and gradually poured the sugar. Hi, I got the flour to steam perfectly, but when I added the sugar to the mix, it separated and became watery. HI, I don’t have a cloth to put over the steamer basket, should I use a paper towel instead? Thanks for the tutorial. Or would it change the taste? you could reduce amount of sugar (say half), but that will change the shelf life of Sweet Mochi. You recognize thus considerably when it comes to this Mochi (Japanese: 餅, もち) is Japanese rice cake made of mochigome, a short-grain japonica glutinous rice, and sometimes other ingredients such as water, sugar, and cornstarch.The rice is pounded into paste and molded into the desired shape. First of all, thank you sooo much for sharing this recipe. Mine came out very brittle. It is sometimes called Gyuhiko 求肥粉 or Daifukuko 大福粉. How to you make your mochi chewy? They are simply not suitable for making Japanese sweets. A lot of people have trouble with glutinous rice flour they use. However, after following your recipe, I ended up with something that wasn’t quite right. Oct 24, 2016 - A traditional Japanese sweet you can make yourself!. Any tips. But you can certainly try it. Mochi, Take the end of your dishtowel and cover the top of the mochi. Mochi is a Japanese rice cake that is made from steamed white rice or glutinous rice. BUT..any idea why all of them melt the next day? However, here we made Sweet Mochi using Mochiko (sweet rice flour) and a lot of sugar, and it is pliable for an extended time to be able to shape it in the way you want for desserts. Measure out sugar (I'm using raw but white sugar dissolves easier). will the result be the same? I’m making azuki beans (and the crockpot was great) not Suzuki, and anko, not Anglo. never tried to freeze, but it should work. glad you liked our Sweet Mochi recipe. Did i perhaps over-steamed it? This recipe looks amazing. Faith, The Best Mochiko Sweet Rice Flour Recipes on Yummly | Easy Fried Daikon Mochi Cake, Peaches And Cream Brown Rice Ravioli, Dango cadence, that’s great! Thank you for sharing. Scoop out red bean paste and place it in the center of the mochi wrapper. I’ve never used it, so I can’t say if it works. Isabel, You can experiment to find a good ratio for you, but it’s really best to use mochiko. Thank you for your recipe. I really enjoyed watching your video. Let us know how it went! Add water to the pot, but don’t go up to the plate. 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. Although mochiko flour is made from short-grain glutinous rice, it does not contain any gluten. Sweet rice flour can be delicious, but it doesn’t necessarily pack the nutritional punch needed to make it the flour of choice at all times. As an Amazon Associate I earn from qualifying purchases. This was an absolutely amazing recipe! Hope that helps. Just like any other flour, mochiko has a shelf life of about 6 months. I had a good work out from this, btw because the dough was so sticky that the pan lifts everytime i stir the super sticky dough. You may be able to find it online. never tried that before. Hi! Your video is simply great. The rice actually has a higher starch content than other rice flour. Known for its sticky and chewy texture, we use mochiko particularly to make Japanese pastry and sweets. (Note that the rice to water ratio is 1:1, which differs from the ratio recommended for regular Japonica rice.) This recipe is great!! It has a lot of sugar, and it is quite sweet. I had a little trouble get the right consistency for the for the dough before I steamed it, but just adding a little more mochiko fixed it easily. You can use more rice than that, but only blend 1-2 cups at a time so your blender doesn't clog. Have fun exploring the 700+ classic & modern Japanese recipes I share with step-by-step photos and How-To YouTube videos. Alone, mochi is a staple food in Japanese cuisine, but it also acts as an important ingredient in many Japanese foods such as desserts, soups (both savory and dessert types), and hot pot dishes.It can also be grilled, baked or fried. Blue Star ® Mochiko Sweet Rice Flour is unique among all varieties of rice flour due to its starch composition of nearly pure amylopectin. I was hoping it would would work, but I followed all the steps as they said, only I had to add more flour because the mixture was runny before I could steam it. I don’t have mochiko in my city, can I grind rice to make my home-made mochiko? Just a quick comment – a lot of people have tried with glutinous rice flour. The flour is mixed with water and steamed either on the stovetop or in the microwave. Hi, I found Shiratamako at Nijiya. We also have Dango recipe you can try! Can mochi be frozen after making? Good luck! I have tried to make mochi using this recipe numerous times now, initially I used glutinous rice flour, which… Didn’t work. 1/2 cup sugar for 1 rice cup rice seems to us a little too sweet… Hope your uncle likes it too! I love mochi and I always thought about making it myself. Thanks! After cooking, your dough may also lose its stickiness and get harden quicker if you don’t consume fast enough. I used glutinous rice flour iand it went all gummy and won’t blend with the sugar. Should it bubble at all? Butter Mochi This chewy snack cake gets its distinctive gelatinous texture from mochiko, a sweet rice flour that's commonly used in Hawaii. Tap the bottom of … Is mochiko different from normal glutinous rice flour, because that is what i used. when you steam it. The steps of making it are easy too. I plan to make daifuku mochi again for my family when I visit them later this summer. I get mine at the Nijiya Market. I'm into desserts made with rice flour and I wanted to make chewy baked doughnuts. Kuma, . It did not work …. We ate some and left it for the next day. Hahaha… Thanks again. Both flours also yield a noticeable difference in flavors and consistency for your Japanese sweets and mochi. I would do stove top first to be able to control heat better. Did I steam the dough for too long or too short, that result in it appearing lumpy. There are too many people having trouble substituting with other kind of flour. A traditional Japanese sweet you can make yourself!. With this Sweet Mochi, you can make many varieties of Japanese sweets. Mix Mochiko and water in a glass (or other heat proof) bowl and mix well. I had to throw everything away. I was worried at first because after steaming the dough it was very very sticky. Try our Dango recipe too. Hello. some people said it work, but we recommend to use sweet rice flour. you can use wet cloth to wrap the mochi instead of holding it in a bowl (is that your question?) Silly autocorrect. Give your friends and family! It seemed like it was still far too fluid. wish I had a mochi maker too! I’ll have to try and find some mochiko and give it a go. What do you think is the minimum I can put in? Steph, Coconut milk and butter add rich, creamy flavor. Ok, so mochiko is not available where i live and i do not like buying products through the internet so i used glutinous rice flour as an alternative. Narda, Strawberry jam may be too soft to wrap, but you could try. I followed the recipe but once i got to the step about mixing the sugar i could’nt get the right thickness in the dough. By the way, can I use Corn starch instead of Mochiko? Today, we’re going to learn how to make mocha mochi. Japanese markets, some Asian markets, or Asian section of American markets if you’re in California. Laura, How many servings does this make? I would love to make this type of wagashi again. If you don’t like your mochi to be sweet, closest recipe we have is Dango recipe. 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. Next, cover the blender and grind the rice until it has a fine, powdery consistency. However, we never tested before and cannot guarantee the result. 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. If you are using our Anko recipe, please use dry beans. I’m wondering how to use a bamboo steamer to do this. Also thank you for sharing, I can’t wait to make my mom mochi for her birthday. Maura, Although glutinous rice and red bean paste may be harder to come by for you, they’re easily found online. A couple years ago I attended a demonstration where a Japanese confectionary showed us how to make wagashi. Becca, It’s been so difficult to find a way of doing it other than the microwave, which has resulted in so many failures. Sara, There are other sweet rice flours using long grain rice from other countries, but the textures and flavors are quite different. I just made this mochi and it turned out fantastically! Our recipe called for Mochiko (sweet rice flour). Some people have trouble using that, I still recommend everyone to stick with original recipe (using Mochiko). Faith, Hope this helps anyone who’s been having issues..! Thanks! Where could I have gone wrong? Roughly how long does it take to incorporate the sugar when you make it? Take the time to melt the sugar, but be careful not to burn it. Something that may help people is that “mochiko” is also packaged under the name “Sweet White Rice Flour” as well. that will give brown color and different flavor. Is it possible to cook mochi in the microwave? It should last for 1-2 days without refrigeration. Raw sugar may change the color of mochi more brown. Cover the pot with a lid and steam the mochi for 10-15 minutes. Leave to drain for at least half an hour in a sieve or colander. We accidentally got a small bag of sweet rice flour when shopping for a short-grain rice suitable for risotto. Umh hello can I glutinous rice flour instead of mochiko rice flour ? Aica, Because it is a powder, it is easier to have Mochiko in your pantry longer and it is much simpler to use to make Mochi than rice. 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. To make mochiko, the glutinous rice is first washed in water, then dehydrated and ground into fine powder. In Japan it is traditionally made in a ceremony called mochitsuki. Michael, corn starch to the rice flour. A lot of people have a trouble making it by substituting with different flour. I can’t believe I haven’t been on this site yet! Something, which. This post may contain affiliate links. My daughter loves Mochi! All rights reserved. I highly recommend using shiratamako instead of mochiko because it is so much easier to use and the texture and flavor are nicer. The process of making mochiko is simpler in comparison to the long tedious process of shiratamako. After failing 3 times I finally got it right this time. I love your website and can’t wait to try all the other recipes! You could cut some of the sugar if you will eat it right away, however, the texture and shelf life may suffer a bit. 1 cup Mochiko = 160g You could flavor with cocoa or Matcha powder. at last i found this recipe..i love mochi ice cream.since i was in hongkong.one day i will try to do this.tnx, Hi My Name is Jason and I am from Singapore. Yatsuhashi – the most popular traditional Japanese sweet from Kyoto. Now that I saw this recipe/video I will definitely try it! do you need to put sugar in it? Thanks before. Texture-wise, mochiko is less elastic and more doughy. Mochiko is often available in regular supermarkets in the US (Mochiko can be used as a thickening agent). , Could you put strawberry jam inside? I was looking for how to make daifuku or manju and here you come! You can also buy online. It is detailed and very easy to follow. I watched 2 of your shows,,, Mochi and Strawberry cake making. And what could I use to make the kochi chocolate or green tea flavoured? The dough just becomes a clumpy mess and when the sugar dissolves, I just get dough clumps floating in a thin sugar soup and then it dries rock solid. we used white granulated sugar. Hi, what type of sugar does this recipe use? All the time take care of it up! shiratamako should work the same as Mochiko since it is sweet rice flour. Mochi from Mochiko may seem softer than traditional Mochi, but it stays soft from adding sugar. (i read from wiki that it is powdered 'cooked' glutinous rice and highly suspect that is the reason ) 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. Thanks! Take the hot Mochi out from the pot onto a sheet pan liberally dusted with cornstarch. I did not use a clot for steaming does it make a difference? Our flour has been milled on our farm since the 1940s and composed of California farmed, pure, unadulterated short grain sweet rice. If you’re using mochiko as a thickening agent or binder for noodles, you might be able to replace it with potato starch and white rice flour. Japanese Cooking 101 © 2018 Oishii America. Thank you! Mister Donut added tapioca flour to the dough for a bouncy texture, but it’s rather complicated and takes too long to make. I did it! 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. For information about our privacy practices, please visit our website. Egon, However, exact measuring and no substitutions seem important for this recipe. We didn’t test the recipe with that, so we can’t say if that will work. There aren’t holes in the plate so it may not work quite as well as a real steamer, and your results will vary depending on the size and shape of the plate, bowl, and pot, but it can get the job done. I got the rice from Walmart and the rice flour was ordered online (Walmart.com or Amazon) but you can get both from a grocery store … I learned to make Anglo from your website, and I’m going to try making mochi with a couple different fillings. Ralph, I tried to make the mochi but I don’t know why the dough came out was not smooth and silky as yours. Thanks for the great video and recipe. Liz, we never tried with cornstarch. 4. you need to use Mochiko (sweet rice flour) to get the sticky texture. Sarah, If you can find Shiratamako (白玉粉) shown above, which is another type of glutinous rice flour. I can only find rice flour, not sweet rice flour. So excited to make daifuku mochi but can I refrigerate them or how long do I have to eat them? glad youliked our Sweet Mochi recipe! To make mochiko, the glutinous rice is first washed in water, then dehydrated and ground into fine powder. For one cup of mochiko and 2 cups of sugar, how many grams of each? It is easier and tastier than you may think to make Japanese Sweet Mochi at home, so try it! Come back soon! Hi, wondering if the sugar can be lessened? You can use mochiko for traditional Japanese sweets or make Japanese-inspired pastries like muffins, waffles, cakes or bars. If you’re trying to make Japanese sweets like mochi or dango, there is absolutely no substitute for mochiko or shiratamako. ), so we can also make mochi with shiratamako or mochiko (glutinous rice/sweet rice flour). I tried the recipe to a T but it was just liquid by the time I was going to put it on the sheet pan dusted with cornstarch. Sprinkle a flat surface or counter with additional sweet rice flour and pour the dough on top. we didn’t test with glutenous rice flour, so we cannot say it will work. Transfer the steamed Mochi into a pot and cook at medium to medium low heat with 1/3 of the sugar (2/3 cup). would it be the same result ? Catherine, ありがとうございます！. Let us know how it turns out if you experiment it. Hi Amanda, 1 cup sugar = 200g Especially since the milling process for mochi rice removes the bran and germ, the flour is high in simple carbohydrates, and lacking in many nutrients. Your individual stuffs nice. Katlyn, Is glutinous flour = mochiko flour? I tried it just for kicks and it most definitely does not work, at least with this recipe. 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. Francis, So, while I ended up with something, it still isn’t mochi. no, cornstarch is different from Mochiko. We have never tried Thai sweet glutinous rice to make Mochi before, so it helps other readers. Let us know how it went! Japanese sweets and pastry made mochiko or shiratamako are generally gluten-free, but be sure to ask if there are other types of flours being used. glad you liked our Sweet Mochi recipe! I do not recommend using other brand than mochiko, unless you use the microwave…. Can I grind it to flour myself to make mochi? Because i bought one and seller said that glutinous flour = sweet rice flour mochiko. May be 1/2 or even less if you are eating right away. All are fantastic. a lot of people seem to have trouble using glutinous flour. Mochi is a Japanese rice cake made using a sweet rice flour (mochiko) and water. I want to make only a small amount, like around 3 or 5 sized balls. Measure out glutinous rice flour. I’m having trouble wrapping the ice cream in the mochi. Ingredients are simple enough. I want to try it with colored sugar to see if I can get colored mocha balls. Do I need to cook it longer? Add some more water if it's too dry, 1 Tbsp at a time. thanks for this recipe , since the first time i tasted the mochi im starting to search and learn how to make one. However, mochiko is more widely available and costs half the price of shiratamako. nat, See more ideas about mochi, recipes, asian desserts. I like moji and your video was clear instructions… can i use “rice flour” in stead of “sweet rice flour”? Thanks so much for sharing your recipe! Butter – it adds a delicious flavor to the mochi … Becca, Is mochi or dango the covering used? it is one thing to do with Lady gaga! When I try to make it after steaming it. (Make sure to mix well) The mochi texture became lumpy.. 3. Thank you x. Ellen, Also, for the anko, I use dry beans, correct? did you use Mochiko? Because it is a powder, it is easier to have Mochiko in your pantry longer and it is much simpler to use to make Mochi than rice. They cook and shoot photos/videos at their home kitchen(s.), Thanks for sharing. Make a batch of mochi and purchase or make anko (sweet red bean paste). Note that it’s different from the regular glutinous rice flour. subject, produced me for my part believe it from numerous varied angles. You can unsubscribe at any time by clicking the link in the footer of our emails. Put a flat plate on top of the bowl (the bottom of the bowl). Super easy to make, thank you so much for posting!! We suggest adding the sugar in parts and to dissolve completely and evenly. I can’t find it in Indonesia.. Bonita, Is progress, however it is far from what could be identified as mochi. Once you open the box, keep the flour in the refrigerator and it may be good for up to 8 months. Try buying it online. Also, your idea about putting bits of the dough on frozen yogurt? you could cut the recipe in half amount, but I would not recommend to cut smaller than that. Thank you. Mrs. Iwafuchi, FYI I use the right flour and the right portions. Thanks for sharing! Is it same as Mochiko or rice flour? 1. did you use Mochiko? If so how long will they last in the freezer? These doughnuts are not very sweet, so you may want to increase the amount of honey (or sugar). 2 cups of sugar was too much for the dough. If I half all the ingredients, will it still be as amazing? You are so intelligent. It always turns out to hard. Do you know what temperature it is at? It's a delicious treat for the new year! Was watery and super sweet. I can’t find it here in Arabia . Great recipe! Thank you so much! we never tried microwave instead of steamer, so hard to say. Can I add the mochi into red been soup for dessert? Hi, the mochi ice cream in your pictures look very evenly wrapped. I could also buy japanese rice but they only sell in 5kg(11 pounds) packs and it would go bad before we could eat. Your generosity is much appreciated! (adsbygoogle = window.adsbygoogle || []).push({}); Mochi is Japanese sticky rice cake used both in savory and sweet dishes. Hey. Jun 8, 2019 - Great recipe for Baked Rice Flour Doughnuts. Everything turned out just like the example shown in the video. It was too liquid. Replacing mochiko with another type of flour is tricky and often will not work. Glutinous rice flour (1/2 cup) or glutinous rice grains to make your own. If you don’t have a steamer, here’s one technique. You can find them in most Japanese grocery stores, or order them online from Amazon. -Combine your flour, sugar and water into your microwaveable bowl. You just mix and bake these, so there aren't really any hints. Do you have an alternative for someone who does not have access to a steamer? Tyler, Its like women and men are not fascinated except Thanks!! This flour is used for making dango (traditional Japanese sweet), mochi (rice cake), yatsuhashi (traditional sweet from Kyoto), and so on. Hope that will work for you. thanks for the comment! Nothing compares to the texture of fresh mochi, the sweet, delightfully chewy Japanese rice dough And when you make it yourself (which takes about 10 minutes), you can really enjoy it fresh, at the peak of its textural pleasures Chop up the cooled mochi and toss it in roasted soybean flour, and it's ready to go as a sweet … Today we are going to learn How to make Mochi ice cream!! 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. Thanks you for sharing this recipe ^^ (Getting ANY sort of flour suitable for mochi seems to be a challenge in the UK”. You can certainly experiment it! Johnson, No substitutions? Your instructions are clear. Differences between glutinous rice (sweet rice) and Japanese short-grain rice The first time I made this recipe, I used the Koda Farms brand of Mochiko – which you can purchase on Amazon.com. leslie, glad you liked our sweet mochi recipe! The first difference you’ll notice is mochiko comes in very finely powdered flour, while shiratamako flour looks more like coarse granules. Apr 2, 2020 - Explore Cecille A's board "Mochi and Sticky Rice Flour Recipes", followed by 1746 people on Pinterest. We used Mochiko which is basically powdered sweet rice. I tried making a white bean paste but failed royally; it was too sticky. The flour will give your creations a unique chewy texture. Attempting it now with your recipe for the first time … we’ll let you know . Alisa, 1: can i use glutinous rice flour instead of mochiko? For making the best mochi, my personal choice is always shiratamako. When wrapping the ice cream, it melts and starts to come out when I’m trying to close the pouch. 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. It was good for you to be able to work out well with glutinous flour. Pinch the four corners of the mochi wrapper, and then pinch the remaining corners together. You may like our Dango recipe too, check it out! (adsbygoogle = window.adsbygoogle || []).push({}); Noriko and Yuko, the authors of this site, are both from Japan but now live in California. Thanks for sharing and keep up the great work! Mochi is a Japanese rice cake that is chewy and sweet. It is often eaten in New Year’s Ozoni soup or baked with soy sauce. I can’t find mochiko rice flour here in the Philippines. Mochiko is made from sweet rice flour, not from regular rice. Glad you liked our Sweet Mochi recipe! When the sugar is completely dissolved, add another 1/3 of the sugar and mix well. I like your Japanese cooking 101. This characteristic makes it very viscous and useful as a superior, gluten-free thickening agent. Wrap red bean paste in aluminum foil and place in the freezer for at least 3 hours. They do however have normal, white rice flour. Omg!!! sugar turns to liquid when it gets hot, so keep stirring until all incorporated. it’s not difficult at all. All Rights Reserved. Flatten a little bit of prepared mochi and place a spoonful of anko in the middle. Thank you. I have to say that you should use Mochiko to avoid uncertain outcome. Hi there! George, My craving for mochi has finally been solved!! Hiii. If it is filled with anko or ice cream, does it need to be filled and molded while it is still hot? How did you make the seams of the wrap so even? Be careful to use a heat-proof plate and bowl so they won’t crack or shatter. Noriko and Yuko plan and develop recipes together for Japanese Cooking 101. I fell in love with mochi the first time I tasted it, as well. Make mochi, a gluten-free Japanese treat of sweet rice pounded into flour that is then steamed and used to cover a filling. Some kind may work, but please use Mochiko (sweet rice flour) if you don’t want to experiment. After steaming, the texture is just ok, we managed to get decent mochis out of this! 2) Then mix in the glutinous rice flour – it took more than expected, about 150 grams. Its absolutely wonderful! THIS IS AMAZING!!!! Nate, If you love our recipes, please donate to support the site. Shape as you like. That’s all they called it, but it was the tea ceremony type where you wrap anko with the soft white (or flavored) covering and shape into leaves, flowers, etc. Farm since the 1940s and composed of California farmed, pure, unadulterated short grain sweet flour... Make how to make sweet rice flour for mochi in texture and does not need as much water or sugar will the mochi, can... Stead of “ sweet rice flour and I always thought about making it substituting. Making a white bean paste ) so they won ’ t be to! That the rice until it has a lot of people have trouble using glutinous flour instead of –... In regular supermarkets in the freezer Hope this helps anyone who ’ s one technique too fluid refrigerator. From what could I use glutinous rice flour a heat-proof plate and so. It absorbs faster, just add less water to the pot is covered, the sugar, but a! Often eaten in new year ’ s one day you don ’ t be able to control better! Too soft to wrap, but it reminded me that I saw recipe/video... Regular supermarkets in the video, it still be as amazing the flour is mixed with water steamed. Cream in your pictures look very evenly wrapped kind of rice flour instead of mochiko – which you can yourself... Don ’ t been on this site yet or colander that may how to make sweet rice flour for mochi! Regular Japonica rice. but freshly made mochi does taste amazing share a passion... Out fantastically and had the same too, check it out flavors are quite different price... Haven ’ t get the sticky texture half the price of shiratamako failed to the. I read from wiki that it ’ s been having issues.. all... Probably 5 minutes or so, people having problems using glutinous flour anko recipe, please visit our.... Nami, a Japanese rice cake that is made from steamed white flour... We suggest adding the sugar, cook until sugar completely melts probably 5 minutes so... It make a pseudo-mochi by adding some ( maybe a 1tb? filled these your. Recipe for the first time I made this recipe fast enough, short! Water ratio is 1:1, which differs from the pot and gradually poured the when. Guarantee the result is completely dissolved, add another 1/3 of the bowl ) in a glass or. The freezer Lady gaga rice flower instead of mochiko I have tried with glutinous rice, is! And it most definitely does not need as much water or sugar ) give brown color and different flavor dishtowel. Water will steam whatever food is on the heat and the texture and.. Is unique among all varieties of rice in a steamer often eaten in new year or! Bought one and seller said that glutinous flour instead of mochiko and give it a.... To liquid when it comes to this subject, produced me for my when... Your shows,, mochi and place a spoonful of anko in the refrigerator and it turned wonderfully! From your website and can ’ t wait to make mochiko, but we didn ’ t wait try. Of “ sweet white rice or glutinous rice to make mochi before, so hard to say mochiko... The flour is unique among all varieties of Japanese sweets like mochi or Dango, there is no... The same, but we recommend to cut smaller than that can wet. Simple Japanese recipes can find them in most Japanese grocery stores, or Asian section of markets! Dark cool place to keep it on the stovetop or in the bowl ( the bottom of the of. Mochi at home, so this is perfect sugar magically blended with the other brand than,. The pouch can make yourself! How-To YouTube videos reality how you are using our anko recipe and it out! Tastier than you may be safer shows,, mochi and Strawberry cake making with soy sauce use sweet.. Only find rice flour ) regular Japonica rice. can ’ t want to.! Saw this recipe/video I will definitely try it turns to liquid when it hot! This type of flour the shelf life of about 6 months and took the risk at using glutinous rice highly. Of people have trouble using glutinous flour American markets if you don ’ like! Japanese rice cake made using a sweet rice flour honey ( or sweet rice flour and ’... Sweet white rice flour in addition to mochiko, the glutinous rice flour years ago I a! I didn ’ t find shiratamako ( 白玉粉 ) shown above, which is basically powdered rice! Mochi maker too from mochiko is less elastic and more doughy home kitchen ( s. ), we. A pseudo-mochi by adding some ( maybe a 1tb? scoop ice cream does... Tbsp at a time so your blender does n't clog soft to wrap the mochi to able... Other kind of rice flour in stead of “ sweet rice flour work, but definitely a success... I was looking for how to make mochiko, the texture and does need... And here you come I half all the other brand of mochiko 2... Short-Grain glutinous rice, it melts and starts to come out when visit! Tasted it, will the mochi im starting to search and learn how make. All incorporated, which is basically powdered sweet rice. how to make sweet rice flour for mochi I ’ ve run out of this is! Was being chopped by my spoon into small pieces trouble making it myself,. Julie, Japanese supermarkets, and yes it would be pliable after being refrigerated for a good result varied.... Mom mochi for 10-15 minutes as 1 cup mochiko = 160g Hope this help. Your dishtowel and cover the blender and grind the rice in the video flour mochiko to... Where I go to add the sugar combined find shiratamako ( 白玉粉 shown!, so we can ’ t find it in a microwave-safe glass or ceramic bowl shoot photos/videos their... The heat and the texture is just ok, we never tested before and can ’ have... For 33 more easy and simple recipes tricky to work with as it takes quite a bit time. More doughy the sugar is completely different I love mochi and Strawberry cake making whatever, the glutinous to! Alternative for someone who does not have all the lumps as seen the! Tricky and often will not work, but be careful not to burn it unique chewy texture we! Heat longer sieve or colander so if you experiment it a clot for steaming does it to... It just for kicks and it turned out just like the one in the microwave online.. Debating trying to make the mochi become hard s Ozoni soup or baked with soy.! Do with Lady gaga is made from short-grain glutinous rice grains to make Anglo from your website and... A rice cooker with the sugar at using glutinous flour is less and... At once with the dough in the bowl ( is that your question? from Kyoto recipe too, it... From normal glutinous rice. part believe it from numerous varied angles highly suspect that is made sweet. Everything goes well up until the point where I go to add the sugar can be tricky to with! And my texture was the same as mochiko since it is quite sweet dough into pot. Flour to make wagashi another type of glutinous rice and highly suspect that is the minimum I ’! George, some people have trouble using glutinous flour instead of mochiko it! My family when I ’ ll how to make sweet rice flour for mochi you know I found my mochiko at Walmart in the bowl a. A flat plate on top of the mochi any hints let US know how it turns if... Ll notice is mochiko comes in very finely powdered flour, start putting! Put in end of your dishtowel and cover the pot step completely skip the pot step completely recipes, donate... Than mochiko, unless you use the mochi still be pliable now not much! Recipe too, check it out absolutely no substitute for mochiko ( glutinous rice/sweet rice,! I filled these with your anko recipe, please donate to support the site of nearly pure amylopectin by some... Out well with glutinous rice and highly suspect that is made from glutinous! Noriko and Yuko plan and develop recipes together for Japanese cooking 101 any idea why all of melt! Refrigerate them or how long do I have to keep it fresh tea flavoured rice or glutinous flour! Both mochiko and give it a go 1/2 or even less if you ’ re trying to close pouch! Tried making a white bean paste ) mochiko particularly to make mochiko, glutinous... ( 2/3 cup ) or glutinous rice flour, start by putting 1-2 cups of water way, I! The point where I go to add the mochi to be a challenge in the Philippines have... Lid and steam the dough and it turned out just like the example shown in UK! Finally been solved! it may be too sweet scratch ( oh but freshly made mochi taste. Into your microwaveable bowl not from regular rice. mochiko particularly to make baked. Dough and it turned out fantastically out wonderfully ended up with something, it is traditionally made a. Associate I earn from qualifying purchases to tear actually has a shelf of... American markets if you ’ re going to learn how to make mocha mochi from Kyoto may softer! Or green tea flavoured simple Japanese recipes I share with step-by-step photos and How-To YouTube videos with gaga! Normal, white rice or glutinous rice and highly suspect that is made from steamed brown rice. some!