Description
About this product
Namisato Mochiko Mochi Flour is a glutinous rice flour from Japan. A special milling method makes it very fine and smooth. Mochiko is used to make mochi and gives preparations a more elastic texture.
Usage and preparation
Use mochiko to make mochi, rice noodles, cakes or pizza. The flour has a texture similar to starch and thickens sauces. You can also use it to coat chicken or fish for gluten-free frying.
Mochiko is not suitable for baking, because the dough will not rise enough. Komeko is suitable for that.
Storage
Store in a cool place, away from sunlight, heat and moisture.
Ingredients
Nutritional values
| Nutritional value | per 100 g |
| Energy | 1489 kJ / 356 kcal |
| Fat | 0.3 g |
| of which saturates | 0.1 g |
| Carbohydrate | 81.1 g |
| of which sugars | 0 g |
| Fibre | 0 g |
| Protein | 7.1 g |
| Salt | 0 g |
