Mochiko

Mochiko is an essential ingredient in making mochi and other snack treats. But it's also used as a thickener for sauces and soups and is an important alternative for people allergic to wheat flour.

The basics: Mochiko is sweet glutinous rice flour that is ground to a fine powder in either a wet or dry milling process. In the wet process, the glutinous rice is first rinsed and soaked in water, then dried and ground down. The dry process mills the rice first to remove the outer husk and bran, then grinds the rice into flour.

Mochiko has tremendous absorption qualities and thus the texture, unlike any other flour, results in a slightly chewy product. Because the flour is so finely ground, it also results in a silky-smooth texture.

Glutinous rice flour is most often used to make mochi and should not be confused with regular rice flour, which Southeast Asians use to make rice noodles and wraps.

Selecting: The Blue Star brand, in its signature white, 1-pound box with blue and red graphics is the brand of mochiko most readily found here and throughout world. The Blue Star brand was introduced commercially in 1946 and has been produced by Koda Farms of California ever since. Koda Farms is also the producer of Kokuho Rose rice.

Other brands of glutinous rice flour can be found at Asian markets and are often sold in 16-ounce plastic bags.

Storing: Keep mochiko in a cool, dry area or place in a sealed container and refrigerate for longer storage.

Use: Mochiko is quite simple to use. The basic mochi recipe calls only for mochiko, water and sugar, a mixture that can then be either steamed or microwaved. In no time you'll be enjoying the sticky treat. Mochiko is also used to make batter for the popular mochiko, or try making homemade kakimochi making mochi first, then deep-frying.

Where to buy: Mochiko is stocked at most supermarkets in the Asian food section and at all Asian markets. One-pound Blue Star Brand boxes are 99 cents to $1.59, while other brands run $1 to $2 a bag.

Eleanor Nakama-Mitsunaga is
a free-lance food writer. Contact her
online through features@starbulletin.com

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