Sweet Rice Flour (Glutinous Rice Flour, Mochiko) – Gluten-Free, Sticky & Chewy Texture for Asian Desserts & Snacks | Used in Japan, Korea, China, Vietnam, Thailand, Philippines | For Mochi, Tangyuan, Tteok, Bánh Da Lợn, Bilo-Bilo, Kakanin, Snow Skin Moon
Sweet Rice Flour (Glutinous Rice Flour, Mochiko) – Gluten-Free, Sticky & Chewy Texture for Asian Desserts & Snacks | Used in Japan, Korea, China, Vietnam, Thailand, Philippines | For Mochi, Tangyuan, Tteok, Bánh Da Lợn, Bilo-Bilo, Kakanin, Snow Skin Moon
Sweet Rice Flour (Glutinous Rice Flour, Mochiko) – Gluten-Free, Sticky & Chewy Texture for Asian Desserts & Snacks | Used in Japan, Korea, China, Vietnam, Thailand, Philippines | For Mochi, Tangyuan, Tteok, Bánh Da Lợn, Bilo-Bilo, Kakanin, Snow Skin Moon
- VERSATILE FLOUR: Perfect for making Asian desserts and snacks including mochi, tangyuan, tteok, snow skin mooncakes, dumplings, and various rice cakes. CULINARY APPLICATIONS: Excellent for both sweet and savory dishes, from traditional desserts to crispy coating batters for frying. TEXTURE PROPERTIES: Creates distinctively sticky, chewy textures characteristic of traditional Asian treats and can be used as a thickening agent.
- GLUTEN-FREE: Made from 100% ground sweet rice, this flour is naturally gluten-free and ideal for those with gluten sensitivities. TRADITIONAL INGREDIENT: Essential pantry staple in Japanese, Korean, Chinese, Vietnamese, Thai, and Filipino cuisine for authentic recipes.
- Mochi Mix sweet rice flour with water and sugar, steam until sticky, dust with starch, flatten and fill with red bean or fruit. ➡️ Gives you soft, chewy rice cakes with a stretchy bite and sweet filling. Butter Mochi Combine sweet rice flour, coconut milk, butter, eggs, and sugar; pour into a baking pan and bake until golden and chewy. ➡️ Gives you a moist, buttery, cake-like dessert with a chewy center.
- Tangyuan (汤圆) Make a dough with sweet rice flour and water, roll into balls, fill with sesame or peanut paste, and boil until they float. ➡️ Gives you warm, gooey, sweet-filled rice balls that melt in your mouth. Korean Rice Cakes - Tteokbokki (떡볶이) Use ready-made glutinous rice cakes or shape fresh dough into cylinders, boil, then simmer in spicy gochujang sauce. ➡️ Gives you chewy, spicy Korean rice cakes coated in rich, bold sauce.
- Snow Skin Mooncakes Knead sweet rice flour, sugar, milk, and shortening into a soft dough, wrap around chilled fillings, and press into mooncake molds. ➡️ Gives you soft, cool, mochi-like mooncakes with creamy or nutty fillings.
- Jian Dui (Sesame Balls) Form dough with sweet rice flour and water, stuff with red bean paste, roll in sesame seeds, and deep fry until crispy and golden. ➡️ Gives you crisp, nutty sesame balls with a chewy shell and sweet filling.
- Nian Gao (年糕) Mix sweet rice flour with water and brown sugar, pour into a mold, and steam for several hours until firm and sticky. ➡️ Gives you a dense, sticky-sweet cake eaten for luck and prosperity.
- Bilo-Bilo Roll sweet rice flour dough into mini balls, boil until they float, and add to a sweet coconut milk soup with bananas and tapioca. ➡️ Gives you a warm, comforting Filipino dessert soup with chewy bites and tropical sweetness.
- Bánh Da Lợn Layer a batter of sweet rice flour, tapioca starch, pandan, and coconut milk in a steamer, cook layer by layer until set. ➡️ Gives you colorful, jiggly, sweet, and coconut-fragrant layered cake.
| Brand: | mekoman |
|---|---|
| Size: | 1 Ounce (Pack of 1) |
| Manufacturer: | Thailand |
| Part Number: | K9SRN5M |
| Product Dimensions: | 8.0 x 6.0 x 8.0 inches; 16.0 ounces |
| Isin: | IGKHIGUL9IHF |
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Discover the versatility of Sweet Rice Flour, also known as Glutinous Rice Flour or Mochiko, a staple ingredient in Asian cuisine that brings unique sticky and chewy textures to your culinary creations. Despite its name, this flour is naturally gluten-free and perfect for crafting authentic Asian desserts and snacks. From Japanese mochi and Korean tteok to Chinese tangyuan and Filipino kakanin, this flour is essential for traditional dishes across Asia. Its distinctive binding properties make it ideal for creating various rice cakes, dumplings, and the delicate snow skin mooncakes. Beyond traditional Asian recipes, this flour serves as an excellent gluten-free alternative in modern baking, works wonderfully as a crispy coating for fried foods, and functions as a natural thickener for sauces and soups. Whether you're exploring Asian cuisine or seeking gluten-free alternatives, this versatile flour opens up a world of culinary possibilities in your kitchen.
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