What can you substitute for mochiko flour?

Mochiko flour is a sweet sticky gluten-free flour used to make different rice cakes, porridge, etc. But while time for Mochiko flour substitute, not all gluten-free flour is replaced.

So wanna bring the exact traditional taste, try these substitutes for mochiko flour and retain the culture. Such as sweet rice flour, potato starch, Dango, shiratamako, etc., and more coming with your scroll.

What can I use instead of mochiko flour?

Name of The Mochi Flour Alternatives	Amount use
1. Potato Starch	1:1
2. White Rice Flour	1:1
3. Sweet Rice Flour	3 cups for 2 cups Mochiko flour
4. Glutinous Rice Flour	1-1/4 cup for 1 cup Mochiko flour
5. Shiratamako	1:1
6. Dango	1/2 cup for each cup
7. Tapioca Flour	2 tbsp for 1/4 cup Mochiko flour
8. Sorghum Flour	1:1

8 Mochiko Flour Substitutes

1. POTATO STARCH A Good Substitute for Mochiko Flour

Potato starch is a type of starch that is extracted from potatoes. It has many uses, including in the production of plastics, adhesives, and paints. 

It can be a binder in food goods and a thickener in sauces and soups.

Potato starch can be substituted for mochiko flour in a 1:1 ratio. Potato starch can be found at most supermarkets or Asian grocery stores.

Read More- Best Potato flour Alternatives and Ideal Sweet Potato Flour Replacement from Frying to Curry.

2. Use WHITE RICE FLOUR Instead of Mochiko Flour

White rice flour is a type of flour made from ground white rice. It is a typical gluten-free baking ingredient, and it can be used to thicken sauces or gravy.

White rice flour can be substituted for mochiko flour in various recipes. 

For every cup of mochiko flour called for in a recipe, use 1 cup of white rice flour and decrease the amount of liquid by 1/4 cup. 

If a recipe doesn’t call for any wet ingredients, you can just add 1/4 cup of water to the recipe.

3. SWEET RICE FLOUR Excellent Mochiko Flour Substitute

Sweet rice flour is an ideal choice for mochiko flour because they are similar in texture and taste. You can substitute sweet rice flour with mochiko flour in many recipes. 

Sweet rice flour is made from sweet rice, a type of sticky rice. It is a bit more difficult to find than mochiko flour, but it can be found in most Asian markets.

It is a thickener and can make sauces, soup, and desserts. Sweet rice flour is also gluten-free and can be used as a substitute for wheat flour in recipes.

When replacing sweet rice flour with mochiko flour in a recipe, it is essential to note that it has a different consistency than mochiko flour. 

Sweet rice flour is denser and doesn’t have the same level of starch as mochiko flour. – This means that when substituting sweet rice flour for mochiko flour, you may need to adjust the amount of liquid in the recipe.

For example, if you are superseding mochiko flour with sweet rice flour in a recipe that calls for 2 cups of mochiko flour, but your recipe requires 3 cups of sweet rice flour, you add more liquid to the recipe so that the dough is not extremely dense.

4. GLUTINOUS RICE FLOUR -Decent Alternative for Mochiko

Glutinous rice flour is another good choice for mochiko because mochiko is a type of glutinous rice flour.

Glutinous rice flour is a kind of flour made from glutinous rice. It is a thickener and can make sauces, soup, and desserts. 

Glutinous rice flour is also gluten-free and can be used as a substitute for mochiko in recipes.

When it comes to replacing mochiko flour with glutinous rice flour, the process is very simple. 

For every cup of mochiko flour called for in a recipe, use 1 and 1/4 cups of glutinous rice flour instead.

Additionally, add 1/4 teaspoon of baking powder to the mixture if there is not already any included in the recipe you are using.

Additional Substitutions: If you do not want to use glutinous rice flour, you can substitute it with all-purpose flour. 

The recipe, however, will no longer be gluten-free, and the completed result may not turn out as expected.

If you would like to substitute the mochiko flour with a different type of gluten-free flour, be sure to combine it with a binder such as xanthan gum.

5. Try SHIRATAMAKO Place of Mochiko Flour 

Shiratamako is the most popular and widely used starch powder in Japan. It is a Japanese white flour made from rice. 

It can be used in recipes as a straight substitute for mochiko, and it has a slightly sweeter flavor. To make Shiratamako flour, simply grind the rice into a fine powder using a food processor or coffee grinder.

Shiratamako is an excellent ingredient for people who have to eat gluten-free or for those who want lighter rice flour.

6. Substitute TAPIOCA FLOUR For Mochiko Flour 

Tapioca flour is a type of flour made from the extracted starch of the cassava plant. It has several uses, including in the production of plastics, adhesives, and paints. 

It can also be used as a binder in food products and a thickener in sauces and soups.

Tapioca flour is gluten-free and can be used as a substitute for mochiko in recipes. It is also high in fiber and has a neutral flavor, making it a versatile ingredient for many different recipes.

Tapioca flour can easily be substituted for mochiko flour in most recipes. Begin by replacing 1/4 cup of the mochiko with 2 tablespoons of tapioca flour. 

If the recipe calls for more than 1/4 cup of mochiko, continue to add tapioca flour until the desired consistency is reached. 

Tapioca flour has a slightly different taste and texture than mochiko; as a result, you may need to explore a little to achieve the desired outcomes.

7. DANGO FLOUR Alternative for Mochiko 

Dango flour is a type of flour that is made from ground Dango. Dango is a Japanese non-glutinous rice ball that can be made in various shapes. 

Dango is versatile and can be used in different ways, including thickening sauces, making dumplings with it, etc. 

To make dumplings with Dango flour, combine 1/2 cup of Dango flour with 1/4 cup of water. Mix together until a smooth dough forms. 

Then, shape the dough into little balls using a spoon or your hands. Finally, cook the dumplings in boiling water for about 10 minutes.

8. SORGHUM FLOUR Similar To Mochiko Flour  Gluten-free

Sorghum flour is derived from the sorghum plant and is gluten-free. It is a dense flour perfect for making bread, pizza crusts, and other baked goods. Sorghum flour can also be used to thicken sauces and soups.

To use sorghum flour in baking, combine it with other gluten-free flour such as rice flour, tapioca starch, or cornstarch. You can also add a binder like xanthan gum to help the ingredients bind together.

Some of our favorite recipes that include sorghum flour are Gluten-Free Pizza Crust, Gluten-Free Cinnamon Rolls, and Soft and fluffy Gluten-Free Dinner Rolls.

Sorghum flour can be substituted for mochiko flour in many recipes at a 1:1 ratio. It is a gluten-free flour with a slightly different flavor and texture than mochiko flour. You can check also the best Sorghum Flour Substitutes for Various recipes.

9. Cornstarch – A Quick Mochiko Flour Substitute

When you find yourself without mochiko flour on hand, cornstarch can serve as an excellent substitute.

Cornstarch is commonly used as a thickening agent and can be employed in a variety of recipes, including sauces, gravies, and even some baked goods.

To replace mochiko flour with cornstarch, use a ratio of 1:2, using half the amount of cornstarch compared to the required quantity of mochiko flour.

Cornstarch works well as a thickener and can be used in place of mochiko flour in sauces, gravies, and some baked goods.

10. Oats Flour

Oat flour provides a slightly denser and heartier texture compared to mochiko flour. It has a distinct nutty flavor that can add depth to your dishes. When using oat flour as a substitute, it’s important to consider the potential impact on the overall taste and texture of the recipe.

When incorporating oat flour into your recipe, it’s advisable to ensure the oats are finely ground to achieve a smoother consistency.

If you have whole oats, you can easily make oat flour at home by pulsing the oats in a blender or food processor until they reach a fine, powdery texture.

Additionally, since oat flour lacks the sticky and chewy properties of mochiko flour, it might not be the ideal choice for recipes that specifically require those characteristics.

However, oat flour can work well in recipes such as cookies, muffins, pancakes, and breads where a heartier texture is desired.

11. Almond Flour

• Ratio: 1:1 (Replace mochiko flour with an equal amount of almond flour).
• Usage: Almond flour can be used as a gluten-free substitute for mochiko flour in making mochi. Cook the almond flour with water until it thickens into a sticky dough. Knead and shape it into mochi.

12. Cake Flour

• Ratio: 1:1 (Replace mochiko flour with an equal amount of cake flour).
• Usage: Cake flour can be used to make mochi, but it will result in a lighter texture. Cook the cake flour with water until it thickens, then knead and shape it into mochi.

13. Chickpea Flour

• Ratio: 1:1 (Replace mochiko flour with an equal amount of chickpea flour).
• Usage: Chickpea flour can be used as a substitute for mochiko flour in making mochi. Cook the chickpea flour with water until it forms a sticky dough, then knead and shape it into mochi.

14. All Purpose Flour

• Ratio: 1:1 (Replace mochiko flour with an equal amount of all-purpose flour).
• Usage: All-purpose flour can be used as a substitute for mochiko flour, but the texture will be different. Cook the all-purpose flour with water until it forms a sticky dough, then proceed to knead and shape it into mochi.

15. Coconut Flour

When substituting coconut flour for mochiko flour, it’s important to note that coconut flour is highly absorbent and has different properties, which can affect the texture and consistency of your recipe. Here’s how to substitute coconut flour for mochiko flour:

Ratio: 1:4 (Replace 1 cup of mochiko flour with 1/4 cup of coconut flour)

Coconut flour absorbs more liquid than mochiko flour, so you’ll need to adjust the ratio accordingly. Use one-fourth the amount of coconut flour compared to the required mochiko flour in the recipe.

Is mochiko flour the same as glutinous rice flour?

Mochiko flour is a type of flour that is made from glutinous rice. Glutinous rice is high in starch and low in gluten. Glutinous rice can be found in various types of Asian foods.

Traditionally, glutinous rice would be steamed, milled, and sometimes sweetened to make mochiko flour. Nowadays, in many areas of Asia, mochiko flour is sold in markets pre-made. 

As mochiko flour can be found in various Asian foods, they tend to vary in color and flavor, depending on the particular food.

Mochiko Flour VS Glutinous Rice Flour

So, they are the same as glutinous rice flour.

Mochiko flour is most notably used in Japan to make mochi, a Japanese confection made of rice cakes that are pounded into shape.

Mochiko can also be used to make Kashiwa mochi, a type of sweet that is filled with sweet red beans. See more swaps- Mochiko substitute for mochi.

How to use mochiko flour

Mochiko flour is a type of rice flour made from sweet rice. It can be used to make different dishes, including desserts and snacks.

Mochiko flour is typically used to make sweetbreads or buns.

To use mochiko flour, you can first combine it with water to make a slurry. Then, you can add this slurry to your recipe as you would any other type of flour.

Read More- Rice Flour Substitutes for Kimchi

Wrap Up On Substitutes for Mochiko Flour

So, those are the substitute you can use instead of mochiko flour for making buns, dumplings, mochi, dessert, rice cake, etc.

Each alternative has its own unique way to add and bring flavor to the dish. Remember, if you are somehow sorghum, you have to add other gluten-free flour like tapioca.

Sweet rice flour absorbs more water, so you need an extra cup of water.

FAQs Related to Mochiko Flour & Its Alternatives