Mochiko flour is made from sticky rice, created using a special milling process of cooking and drying before being ground into a powder. This process creates an ultra-thin and smooth texture, making it a must-have when creating traditional Japanese desserts like mochi.
Mochiko adds elasticity to a variety of dishes, thanks to the high starch content of sticky rice which also gives the flour a naturally sweeter taste. Not only can you make classic mochi with this flour, but it's also perfect for making rice noodles, cakes, pizza crusts, and more.
With a texture similar to starch, Mochiko is excellent for thickening sauces and can also be used to create crispy, gluten-free coatings for chicken or fish. Keep in mind that unlike regular flour, Mochiko isn't ideal for baking as the dough will not rise properly.
For best results, reheat sweets before serving and enjoy them within 3 days to maintain the elasticity.
Store in a dry, cool, dark place. Close well after opening.
