In this article, I classify the different types of rice flour and take a closer look at their properties and uses.
In this next post, I introduce the types of rice flour you can buy overseas and a recipe for dango.
Classifying Rice Flour
In a word, rice flour can be divided into various types depending on the ingredients and manufacturing method.
Urachi rice is used to make joshin-ko, while Shiratama-ko and Mochi-ko are made from glutinous rice.
Commercial dango-ko is a mixture of mochi-ko and joshin-ko, and is made from both glutinous rice and uruchi rice.
There are two types of flour: one is processed from raw rice, and the other is processed after the rice is heated.
The starch in processed raw rice is β-starch. It does not taste good on its own and needs to be heated before eating.
The starch in processed cooked rice is α-starch. It is a starch that has been gelatinized, so it can be eaten without heating.
There are two ways to process it: directly into flour or by adding water and extracting only the starch.
Joshin-ko and mochi-ko is made by grinding raw rice into flour. Shiratama-ko is made by soaking raw rice in water, grinding it in a mortar, and extracting the starch from the rice.
Glutinized products can be eaten without heating.
Raw flour products need to be boiled or steamed.
Joshin-ko is made from uruchi rice. When making dango, rice dumplings with joshin-ko, it is kneaded in hot water, steamed, and then kneaded well to make the dumplings sticky.
On the other hand, Shiratama-ko is made from glutinous rice. To make Shiratama dango, chewy rice dumplings using Shiratama-ko, simply knead it in water and boil it.
I think the difference in cooking method comes from the difference in the properties of amylose and amylopectin.
Uruchi rice contains about 20% amylose. Compared to amylopectin, amylose is less sticky, does not absorb water as easily, and has a higher glutination temperature. So it would need to be kneaded in hot water to absorb enough water, and then steamed to heat the whole product for a long time, and then knead again.
List of Rice Flour
Here is a list of rice flours with the above information plus their uses.
|上新粉||Joshin-ko||Uruchi rice||β||steam||Dango dumpling, Suama|
|上用粉||Joyo-ko||Uruchi rice||β||steam||Joyo dumpling||finer joshin-ko|
|白玉粉||Shiratama-ko||Glutious rice||β||boil||Shiratama dumpling|
|団子粉||Dango-ko||Uruchi rice + Glutious rice||β||boil||Dango dumpling||the ratio depends|
|道明寺粉||Domyoji-ko||Glutious rice||α||Sakura mochi|
|みじん粉||Mijin-ko||Glutious rice||α||higashi, dried sweets|
|寒梅粉||Kanbai-ko||Glutious rice||α||higashi, dried sweets|
|上南粉||Jonan-ko||Glutious rice||α||higashi, dried sweets|
Do You Know Mochi?
There is one thing that I must insist on.
Do you know mochi? What kind of food is it? If it’s ice cream wrapped in a glutinous crust, it’s not mochi!!
Mochi is a soft, smooth and chewy lump of rice made by kneading and pounding steamed glutinous rice.
Mochi is a soft, smooth lump of rice made by churning steamed glutinous rice. The ice cream wrapped in a glutinous crust that is often sold as mochi overseas is yukimi daifuku.
I love mochi. Of course, the texture is unfamiliar to people overseas, and I know that many people don’t like it. However, I am proud of Japanese food. So, I want people to understand mochi and Yukimi Daifuku correctly.