I was wandering around an Asian supermarket the other day when, tucked at the end of an aisle, almost in its own little cubby, a recognizable white box caught my eye. It was Mochiko flour. Which got me thinking about that experiment I had before with the Butter Mochi.
Curious to see what it would be like with the proper Mochiko flour, I picked up a box (along with a can of evaporated milk and coconut milk), and scurried home to give it a try.
It’s a very easy recipe, but this time I used:
One whole 16oz box of Mochiko powder
Cut the sugar down to about 2 1/2 cups (instead of 3)
Buttered the pan, and parchment paper with some of the melted butter
What ensued? Something way better than I made the first time around. It had a softer, chewier interior. It wasn’t eggy. It was more moist, less cakey dense and not as sweet as the original. I really like this iteration much better.
Note to self, Mochiko is not really interchangeable with regular rice flour. It definitely produces a different texture.