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Mochiko Sweet Rice Flour (Pack of 3)

£7.535£15.07Clearance
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About this deal

Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. Rice contains varying combinations of two starches, amylose and amylopectin, which impact how grains cook up.

While the history of when it was invented and who invented sweet rice flour is unclear, it is clear that it has become a staple for many Asian recipes, from dumplings to baked goods. Packaging displays multiple languages, but if you don’t speak any of them, fear not: Regardless of the brand, the bagged Thai rice flour is likely labeled in red or green lettering.Unless you’re planning to go pro, you don’t have to carefully select the rice, soak, and then grind it. Shiratamako and joshinko are not used as much as mochiko but worth knowing about in case you go wild with rice flour for crafting Japanese dango dumplings and other wagashi treats ; the less-used flours are chiefly sold at Japanese markets. While standard flour is straightforward, there are some tricks to working with sweet rice flour in the kitchen. The 103 third parties who use cookies on this service do so for their purposes of displaying and measuring personalized ads, generating audience insights, and developing and improving products.

If you've eaten glutinous Japanese rice flour before, you've likely noticed it has a sticky and chewy texture. Heat a heavy non-stick griddle, skillet, or shallow pan over medium high heat or until it is hot enough to bounce water droplets.Combine all ingredients well, then pour mixture into a 9 x 13 inch baking pan lightly coated with non-stick cooking spray. Combine all ingredients in a small heavy saucepan and bring to a slow boil and simmer for approximately 10 minutes. While still warm, cut or pull the mochi apart and roll into desired pieces, using extra flour to facilitate the process. Long-grain jasmine has a higher amylose to amylopectin ratio—that’s why it cooks up as separate grains. This interest in Asian culture continues today with time spent in the kitchen and copywriting pursuits.

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