Mochi Rice Flour
Nutrition (per 100 g)
- Calories
- 366
- Protein (g)
- 6
- Fat (g)
- 1
- Carbs (g)
- 80
- Fiber (g)
- 2
- Sodium (mg)
- 5
High in amylopectin starch; neutral flavor and strong thickening power. Often used to add chew and elasticity in doughs and batters.
Storage
- Room temp: up to 365 days
- Refrigerated: up to 0 days
- Frozen: up to 0 days
Mochi rice flour is a finely milled white powder made from glutinous short-grain rice. It hydrates and gelatinizes into a pillowy, elastic chew with a neutral, faintly sweet taste, excelling in mochi, daifuku, and dango and lending crispness to batters and structure to gluten free baking. Sold as sweet rice flour or mochiko in fine, dry bags.
The flour has roots in East Asia, especially Japan, where glutinous rice has long been cultivated and milled for confections and festival foods. It spread across East and Southeast Asian cuisines; modern production relies on roller milling and careful drying, while traditional stone milling persists.
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Substitutions
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Recipes with Mochi Rice Flour
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