What Is Mochiko?
Mochiko is a type of rice flour, and an indispensable powder for Japanese sweets.
Because it’s made from glutinous rice, it creates a nice and chewy texture.
Typical Japanese sweets using mochiko is gyuhi which is the main material for daifuku skin.
Additionally, mochiko can be used for dango (sweet dumplings) and various cooking.
Click here to see more about mochiko.
What Is Mochiko and How Is It Used?
The 6 Best Mochiko Substitutes
If you can’t find any mochiko at stores near you, please refer to the substitutes below.
1. Shiratamako
This is a rice flour for dumplings made from glutinous rice.
Actually, shiratamako is commonly used for making daifuku and dango (sweet dumplings) in Japan.
Dango made from shiratamako has more slippery smooth surface than the one made from mochiko. The texture is relatively soft, fluffy and very smooth.
Also, you can substitute shiratamako for mochiko when making mochiko chicken.
If the grain of shiratamako is coarse, it’s hard to get clothes on chicken. So, please crush it firmly in advance. It would be better to add a little potato starch too if you have the one.
What Is Shiratamako and How Is It Used?
2. Joshinko
Making daifuku with joshinko is a little difficult, and not really suitable. However, it is absolutely good to make dango with joshinko in place of mochiko.
Unlike mochiko and shiratamako, joshinko is made from ordinary rice (non-glutinous rice). That is why you cannot expect mochi-like chewy feeling, but can feel the original flavor of rice and it is very delicious.
Joshinko also can be used for the batter of fried chicken instead of mochiko.
What Is Joshinko and How Is It Used?
3. Dango Flour
The raw material of dango flour is both glutinous rice and ordinary rice (non-glutinous rice).
As the name says, it is a powder exclusively for making dumplings. Because both powders are mixed for dumplings, the mochi-like chewy feeling is perfect and well-balanced.
Dango flour also can be used for the batter of fried chicken instead of mochiko.
When you are looking for a substitute for mochiko, it is preferable to substitute the above three. However, what if you can’t find any of these?
From here, I would like to introduce more familiar substitutes: Flour, potato starch, and rice.
4. Flour
Ingredients [for 4 servings]
・4.5 tbsp (40g) Flour
・4.5 tbsp (40g) Sugar
・0.6 cup (140ml) Water
・2.5 tsp (10g) Sesame oil
Direction
1. Put flour and sugar in a bowl, and mix well.
2. Add water and sesame oil to the bowl, and mix well so that there are no lumps.
3. Transfer the dough to a pan and heat over medium heat. Heat while mixing with a spatula. Always move the spatula so as not to burn.
4. It gradually hardens from the bottom. When the whole is thickened, stir it quickly.
5. The stickiness becomes a little loose and the dough on the side becomes white and dry. If the dough can be peeled off from the bottom of the pot easily, it is ready.
6. Remove from heat and transfer the dough onto the plastic wrap. Wrap the dough in the plastic wrap and knead it well.
7. After kneading firmly, roll it while crushing it lightly with both hands. Stretch it to a thickness of about 1inch (3cm).
8. Apply the oil to your hands a little and then shape it into a round shape.
Ready to eat!
Sprinkle your favorite topping, for example, mitarashi sauce (soy sauce + sugar), kinako (roasted soybean flour), and anko (sweet red bean paste).
5. Potato Starch
Ingredients [for 4 servings]
・4 tbsp Potato starch
・1 tbsp Sugar
・0.8 cup (200ml) Milk
Direction
1. Put all of ingredients in a pot.
2. Put the pot on medium heat. Mix well with a spatula so that the bottom does not burn.
3. When the whole is sticky, remove it from the heat.
4. Wet a spoon with water and shape the dough into a round shape to make a dumpling.
Ready to eat!
Sprinkle your favorite topping, for example, mitarashi sauce (soy sauce + sugar), kinako (roasted soybean flour), and anko (sweet red bean paste).
6. Rice + Potato Starch
If you have a leftover rice, it can be turned into dumplings.
Ingredients [for 2 servings]
・9 oz Steamed rice
・2 tbsp Potato starch
Direction
1. Mix the rice and potato starch while crushing, then make a small dumpling. If it is not cohesive, add a little water.
2. Boil the dumplings or put in a bowl with water and microwave.
Ready to eat!
It’s okay if it’s lightly cooked.
Sprinkle your favorite topping, for example, mitarashi sauce (soy sauce + sugar), kinako (roasted soybean flour), and anko (sweet red bean paste).
How to Make Mochi without Using Mochiko
So far, I was focusing on how to make dango (sweet dumplings) without using mochiko. But, what if you want to make mochi instead?
There are various ways to make delicious mochi (rice cake) actually. Please check below to see the recipes!
6 Ways to Make Mochi (Recipe)
