Note, however, that the sticky rice flour for mochi has to be ground as finely as powdered sugar!Ī typical Japanese potato starch, also known as katakuriko, is essential for the preparation of mochi. You can, for example, use household appliances such as your mixer (for larger quantities – kitchen machines with an integrated chopper are also very suitable) or a coffee grinder (for smaller quantities). Yes, making rice flour yourself is not difficult at all. My homemade mochi tastes best with this variety and the preparation works 100%: Can I make rice flour myself? You have to find out for yourself which variety you prefer personally □ Mochi from Shiratamako have a very smooth, finer and more elastic texture, while those made with Mochiko are less elastic and doughier. However, you should note that they differ in terms of use – especially when preparing a dough : The difference is that the Mochigomeko ( Mochiko for short) variety is made from washed glutinous rice and the variant called Shiratamako is made from soaked glutinous rice.īoth types are very suitable for making mochi. There are two types of sticky rice flour for mochi: Mochigomeko and Shiratamakoīoth types are made from short-grain sticky rice (mochigome) by grinding the rice grains. Warning: do not use just any rice flour! It has to be sticky, glutinous rice flour for the rice cakes to work: The word sticky or glutinous is used to describe the stickiness of rice when cooked. The sticky rice flour used to make mochi is also called sweet rice flour, although despite the name, it is neither sweet nor gluten-free. Sticky (usually referred to as glutinous) and In Japan, rice flour is called Komeko and comes in two forms :
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