Mochiko Sweet Rice Flour (Pack of 3)

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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.

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! 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. 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. Thaw overnight in the refrigerator or at room temperature. Microwave for 5-10 seconds before serving. The main difference between mochiko and shiratamako is the texture. Both are made from short-grain glutinous mochigome, but mochiko is milled into a fine powder. This results in flour that is very fine and powdery. Shiratamako, on the other hand, is more coarse and granular. What’s the difference between mochiko and glutinous rice flour?Add a can of milk (doesn’t matter which one), vanilla, 1 lb box mochiko, baking powder (I use a small sieve for the powder to prevent lumps).

Mix until no lumps! No need to worry about overmixing! Since mochiko (glutinous rice flour) is not wheat flour, we don’t have to worry about overmixing this batter. 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.As you see above, ingredients for this recipe are all pantry-friendly. If you have butter and eggs, you can make this any time! If you have an unexpected guest over, butter mochi is a great dessert to make, especially when you serve it warm. Overview: Cooking Steps

There are long-grain rice flours, but they are not great substitutions. The textures and flavors of these rice flour are unsuitable for Japanese sweets. 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. 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. Yes, you can either use two 8×8-inch baking pans or cut the recipe ingredients in half to make one 8×8-inch baking pan. How can I make a small portion?

Mochiko is made from glutinous rice, which does not contain gluten. This makes it a good option for people with gluten sensitivities or allergies. 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. Since butter mochi is not something I grew up eating, I had to do a bit of tinkering to achieve the perfect one that gets the final votes from my family. I started by researching online and creating a spreadsheet to compare everyone’s ingredients, just like how I did with my Furikake Chex Mix.

You’d find that most recipes say it only last for 3 days, but I’ve also tested freezing my butter mochi and it tastes just as amazing after defrosting and microwaving to warm it up a little. In addition to mochiko, you will find another sweet rice flour called shiratamako for Japanese desserts like mochi. Both are glutinous rice flour but differ in texture and flavor. 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.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. I have tried to make mochi using this recipe numerous times now, initially I used glutinous rice flour, which… Didn’t work. 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). 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”