Mochiko

Mochiko (もち粉) is a finely milled flour made from mochigome, a short-grain glutinous rice. The name literally translates to "mochi flour." Mochiko differs from flours milled from non-glutinous rice, as it yields a very sticky, elastic dough used to make traditional mochi and related confections.

Production and characteristics: Mochiko is produced by drying and grinding glutinous rice into a fine powder. It is typically pale white and becomes sticky when mixed with water. Some markets label it as sweet rice flour, but authentic mochiko is specifically derived from glutinous rice (mochigome).

Uses: In cooking, mochiko is combined with hot water and sometimes sugar to form mochi dough for plain mochi, daifuku, and other rice cakes. It can also be used as a coating to prevent sticking or as a component in batters and fillings in various sweets. Mochiko dough is known for its chewy, resilient texture.

Regional and cultural context: Mochiko is widely used in Japan and in Japanese-influenced cuisines around the world. It is commonly sold in supermarkets and Asian grocery stores as flour, labeled either as "mochi flour" or "sweet rice flour," depending on the market.

Storage and substitutions: Store mochiko in a cool, dry place. If mochiko is unavailable, glutinous rice flour (sweet rice flour) can be substituted in some recipes, though the texture may differ.