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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Mochiko sweet rice flour is naturally gluten-free, making it suitable for those with celiac disease or gluten sensitivity. It provides a quick source of carbohydrates for energy and is very low in fat and sodium. It also contains manganese, which supports bone health and metabolism.
Per 100g, mochiko sweet rice flour contains approximately 366 calories, 6g of protein, 82g of carbohydrates, and 0.6g of fat. It's primarily a source of energy-rich carbohydrates with minimal fat.
Yes, mochiko sweet rice flour is naturally gluten-free. It is made from glutinous rice, which despite its name, does not contain gluten. This makes it a safe option for individuals with celiac disease or gluten intolerance.
Yes, mochiko sweet rice flour is vegan. It is derived solely from glutinous rice, a plant-based ingredient, and contains no animal products or by-products.
Mochiko sweet rice flour is high in carbohydrates, which can impact blood sugar levels. Diabetics can consume it in moderation as part of a balanced diet, but it's important to monitor portion sizes and consider its glycemic impact. Consulting a healthcare professional or dietitian is always recommended.
Mochiko sweet rice flour is primarily used in Asian cuisine to create dishes with a unique chewy and elastic texture. It's the key ingredient for traditional Japanese mochi, dango, and various other sweet and savory treats. It can also be used as a thickener or in gluten-free baking.
Mochiko sweet rice flour has a very neutral, slightly sweet taste on its own. When cooked, its defining characteristic is its unique chewy, sticky, and elastic texture, often described as 'gummy' or 'bouncy', which is distinct from regular rice flour.
mochiko sweet rice flour is a versatile ingredient found in cuisines around the world. With 366 calories per 100g and 6 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the grain category with complete nutrition information.
View all grain →Discover 1 recipes featuring mochiko sweet rice flour with step-by-step instructions.
Browse recipes →The main difference lies in their texture and properties when cooked. Mochiko, made from glutinous short-grain rice, has a high amylopectin content, which gives it a sticky, chewy, and elastic texture. Regular rice flour, made from long-grain rice, results in a more crumbly or sandy texture and does not have the same binding properties.
Mochiko sweet rice flour should be stored in an airtight container in a cool, dry, and dark place, such as a pantry. Proper storage helps prevent moisture absorption and keeps pests out, maintaining its quality.
When stored properly in an airtight container, unopened mochiko sweet rice flour can last for 1-2 years past its best-by date. Once opened, it's best to use it within 6-12 months for optimal freshness and quality.