Mochiko Sweet Rice Flour (Pack of 3)

Mochiko Sweet Rice Flour (Pack of 3) is my go-to for all things chewy and delightful. Whether I’m whipping up traditional mochi, butter mochi, or experimenting with gluten-free pancakes, this flour delivers every time. The fine texture ensures smooth batters, and the consistent quality means my recipes turn out perfect. Plus, the 3-pack offers great value, keeping my pantry stocked for spontaneous dessert cravings.

It was no longer available at my local grocery store, so I bought it on Amazon.Great value and taste, as good as usual.We enjoyed strawberry mochi ( IChigoDaifuku) so many times this spring with fresh strawberries.

I made mochi cake for the first time using this flour and it turned out AMAZING!!! This 3-pack is a great value and the flour is fresh and perfect for mochi!!

This is my favorite mochiko brand to use for cooking sweet things and for flouring when cooking!!

Who doesn’t love mochi? If you’ve never had it, you’re missing out. My favorite is the traditional red bean paste mochi. I used to buy them in the 6 pack all the time when I lived near a Chinatown but since I moved to a smaller town, no Chinatown so no mochis. That was a sad day.I finally decided after craving it for a long time and can’t get to Chinatown that’s I’d try to make it myself. OH MY GOD, why did I wait so long to make it at home?! It was so easy and tastes just like it came from those bakeries. I’m in Heaven now.Mochi recipe:3/4 c of sweet rice flour1/4 c of sugarPinch of salt3/4 c of sweetened red bean paste.Make 6 round balls of red bean paste and set aside.Combine the 1st three ingredients and stir in a microwaveable glass bowl.Add 1/2 c of water and stir.Put a Saran Wrap on it and leave a small gap for the steam to come out. Microwave for 1 minute. Take out and stir with wooden spoon. Microwave for 1 more minute and stir.Put any starch (cornstarch or potato starch) on a wooden board. Dump the heated mochi on the board and roll into a log. Cut into 6 pieces. Flatten into a disc and place red bean paste ball in the center and wrap and seal it. Slightly flatten it. All done.Eat and enjoy!

Got this to make Milk Tteok. Made them and did not like them at all. So then I was left with almost 3 boxes of rice flour I had no other use for. Decided to try making rice flour pancakes, which I didn't have high hopes for after that Milk Tteok experience. I have to say these came out really close to flour pancakes! I was told they'd fall apart because rice flour doesn't hold together like wheat flour. That turned out to not be the case at all. My pancakes were soft and fluffy (I added a banana and some vanilla extract to the mix). They were a bit too soft compared to normal pancakes, but I didn't mind. I could finally have pancakes again!I've since experimented by adding a small cup of apple sauce to the mix instead of a banana. So far, each variation has come out a bit too soft, but I think that might be because this is glutinous rice flour. Maybe it doesn't need anything extra to keep it soft and moist, but I do like adding the banana or apple sauce to add extra flavor or to hide the taste of rice flour. I highly recommend this for pancakes, which it wasn't so expensive though.

Working on my tempura game and this is helping a lot

Wonderful flour for white sauce. I highly recommend this.