Traditional & Versatile
MOCHIKO (GLUTINOUS STICKY RICE POWDER) (もち粉)
RECIPE: Sanshoku/Hanami Dango
RECIPE: Mochi Donuts with Matcha Glaze
RECIPE: Spiced Apple Mochi Clafoutis
Traditional & Versatile

Mochiko (Glutinous Sticky Rice Flour)

$11.50

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Quantity
  • Description
  • Details
  • How To Use
  • Tradition To Table
Highlights
  • Perfect for traditional Japanese sweets
  • Made from rice grown in one of Japan's premier rice-producing regions
  • Adds a delightful bounce to baked goods

Made from mochigome, or "sticky rice," mochiko is a type of rice flour used to make traditional Japanese pastries, sweets, and baked goods. It gives a lovely bounce and chewy texture that can't be replicated by wheat flour or other rice flours!


ALSO FEATURED IN OUR BAKING: "AMAI" PACKAGE

Size: 160g
Storage: Refrigerate after opening. Avoid humidity.
Ingredients: Mochigome (glutinous sticky rice) (Niigata Prefecture)

DISCLAIMER:

We provide ingredients and common allergens based on the packaging as a reference only. Please consume with caution based on your own individual health concerns as we cannot guarantee the presence or lack of certain ingredients, allergens and/or animal products.

Suggested Uses: Use in traditional Japanese sweets or Japanese-inspired pastries.
Substitutions: Can be used as a partial replacement for flour in delicate desserts like sugar cookies, biscuits, pie doughs, and angel food cakes to add structure and chew. Can also be used to bread fried foods or prepare a roux.
Recipes: Sanshoku/Hanami Dango Mochi Donuts with Matcha Glaze Spiced Apple Mochi Clafoutis
Producer: Yamashiroya
Prefecture: Kyoto

Learn more about Yamashiroya

Mochiko (Glutinous Sticky Rice Flour)

$11.50
MOCHIKO (GLUTINOUS STICKY RICE POWDER) (もち粉)
RECIPE: Sanshoku/Hanami Dango
RECIPE: Mochi Donuts with Matcha Glaze
RECIPE: Spiced Apple Mochi Clafoutis

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