1.
glutinous rice flour; sweet rice flour; mochi flour
Flour made from glutinous rice (mochigome), used to make mochi and other traditional Japanese sweets.
餅粉で団子を作る。
To make dango from glutinous rice flour.
餅粉に水を加えてよく練る。
Add water to the mochi flour and knead it well.
和菓子教室では、餅粉と上新粉の違いを学んでから大福を作った。
In the wagashi class, we learned the difference between glutinous rice flour and non-glutinous rice flour before making daifuku.
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.
COMMON COLLOCATIONS:
- 餅粉で作る: to make with mochi flour
- 餅粉を練る: to knead mochi flour
- 餅粉をまぶす: to dust with mochi flour
RELATED TERMS:
- 上新粉: non-glutinous rice flour
- 白玉粉: another type of glutinous rice flour (wet-ground)
- 餅米: glutinous rice
- 片栗粉: potato starch