1.
glutinous rice flour; sweet rice flour; mochi flour
Flour made from glutinous rice (mochigome), used to make mochi and other traditional Japanese sweets.
A compound of 餅 (mochi/rice cake) and 粉 (flour/powder). Made by drying and grinding 餅米 (glutinous rice), this flour produces the characteristic soft, stretchy texture of mochi and many Japanese sweets.
Not to be confused with 上新粉, which is made from non-glutinous rice (粳米) and produces a firmer texture. 白玉粉 is another glutinous rice flour, but processed differently — the rice is soaked and ground wet, then dried, producing finer granules.