Sweet rice flour, also called glutinous rice flour or mochiko, is naturally gluten-free and creates the signature chewy, stretchy texture of Japanese mochi desserts. But its applications go far beyond traditional mochi. It makes exceptional brownies with a fudgy, chewy center. It creates the crispiest coating for fried desserts. And when blended with tapioca starch, it produces dumpling wrappers that are indistinguishable from wheat-based ones. This guide covers the unique properties of sweet rice flour and provides five dessert recipes that showcase its versatility.
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