Mochiko sweet rice flour is a very popular ingredient for many Asian desserts, including mochi and various dumplings.
It’s also used in some sushi rolls as well as Japanese fried chicken. But if you don’t like it for whatever reason, the last thing you want to do is try one of those dishes that you’ve been craving only to find out it’s what you wanted in the first place.
Fortunately, there are substitutes available that work just as well as mochiko flour does. And in today’s post, I will share them with you.
The best mochiko sweet rice flour substitutes
Sorghum flour
Sorghum flour has been popular for some time now. It is a type of flour that people do not use as much, but many bakers have attested to its health benefits.
You are probably wondering why you have never heard of it before. Sorghum flour has high amounts of antioxidants, calcium, iron, magnesium, potassium, and fiber. It also contains a higher amount of protein than other types of flour.
In the past, people thought sorghum flour was just for making bread. Now it is a food that many people need to eat every day.
It is available in most stores and there are different colors to choose from. You do not need food coloring here to change the color of your mochi.
Almond flour
Almond flour is a popular food these days. It’s gluten-free, low carb, and full of protein and other important nutrients.
People are using almond flour as a substitute for carbs in baked goods. You can make your own almond flour by grinding it in the food processor.
When substituting the almond flour, use 1.5 cups of it for each 1 cup of mochiko.
Almond flour is less sticky than rice flour. So, with almond flour, you will need to add more content to your baked goods or desserts.
In addition, be aware that almond flour does not have as much sweetness as rice flour. So when using it in a dessert recipe, you may want to adjust the sugar content accordingly.
You can start by adding a small amount of almond flour and then if needed, add some more depending on how the cookie tastes after baking it for a little bit.
Tapioca flour
Tapioca flour is a food that I use at home to make my favorite Asian desserts. It’s made from yuca or cassava plants.
Tapioca flour was first used in the past to replace rice flour in Asian desserts. It can take time, but it is really worth it when you taste the homemade touch of something you’ve made yourself.
Some stores may have two kinds of tapioca starch. They are the same, but you can tell the difference. Try substituting some tapioca starch with tapioca flour and see how they react in other dishes.
This is an easy substitute. You can use tapioca flour instead here. Tapioca flour has the same consistency, stretchy, and sticky texture when cooked.
You will need to adjust the liquid content in your recipe to be appropriate for whatever it is you are making.
Tapioca starch is not as flavorful. You will have to add more sugar when you are cooking with it. It’s the only difference between these 2 types of flour.
The rest of the ingredients in your recipe will work just fine when you use tapioca starch instead.
Coconut flour
Coconut flour is a type of flour that people like. It’s good for diets because it is gluten-free and vegan-friendly. Grated coconuts are dried and ground to make the flour.
You can find coconut flour in most grocery stores. But if you are not near one, you can buy it online quickly. Coconut flour is a good substitute that you can try.
Because coconut has its own sweetness that makes up for the lack of sweetness from the rice flour.
If you want to substitute, use 1.5 cups of coconut flour for 1 cup of mochiko. You will need to add more liquid if you’re making mochi.
Coconut flour is less sticky so you might need to increase the amount of liquid in the mixture.
For mochi, keep the sugar content consistent with your original recipe because coconut is naturally sweet enough on its own and you don’t want it too sweet for your taste buds; just add a tablespoon more if necessary.
Is mochiko the same as sweet rice flour?
Mochiko is flour made from a type of rice called mochigome.
The difference between the two types of flour is that regular rice flour is made from non-glutinous, long-grain brown or white rice.
Mochiko is made from a glutinous, short-grain sweet rice called mochigome, also known as “sticky rice.” (source)
Can I substitute glutinous rice flour for mochiko?
If you want to, yes. But the texture will be different.
Is sweet rice flour the same as white rice flour?
No, they are not the same. You must use the right type of rice flour when you cook.
Is mochiko sweetened?
Mochiko is a kind of rice flour. It added sugar for taste and texture. If you eat it quickly, you can cut some sugar. But if you want to store it, do not cut the sugar.
Is mochiko cooked?
Yes, Mochiko is cooked and then ground into a powder. (source)
What can you use mochiko for?
Mochi can be used in many dishes. It can be eaten at meals that are savory, like miso soup or Ozoni, or for sweet foods like Mochi Ice Cream or Japanese daifuku.
What is a substitute for sweet rice flour?
Tapioca flour can be an alternative here. Potato starch and cornflour are some other substitutes for it.
Conclusion
In my experience, here are the top 4 best mochiko sweet rice flour substitutes you can try:
- Sorghum flour
- Almond flour
- Tapioca flour
- Coconut flour
Which one do you think would be best?
Have any other substitutes been successful in replacing Mochiko before?
Let me know.
