Can I make glutinous rice flour, from japanese rice? And if so, how?
Japanese rice is the glutinous rice. so yeah
It’s for mochi (the little rice cakey things) and the mochiko flour, or glutinous rice flour which I do not have and is not sold anywhere I’ve seen (England)
So i have a mortar and pestle, and I was wondering, can I make the flour, and how? Do I cook the rice first then pound it into the dough? Or do I pound the dry stuff to a flour then mix in the gelatin etc? And if it is the first one, how would I had flavour.
And while we’re at it. Any good idea for flavours and middle (dairy intolerant, rather than lactose so no chocolate or icecream at all)
If you want to make mochi, there are two different ways that you can do it.
1. Start with cooked sweet glutinous mochi-gome rice, put it in a big bowl and pound it with a giant wooden mallet until the rice turns into a smooth, sticky paste. This is the traditional way to make mochi, but it is time-consuming and difficult to do at home.
2. Use pre-packaged sweet glutinous rice flour called “Joshinko” which can be mixed with water to create mochi almost instantly. This is the easiest way to make mochi at home, I did it recently with great results and would recommend this method.
The most authentic filling for mochi is azuki sweet red beans which have a sweet taste, but not too sugary which makes it ideal for Japanese sweets. Another popular flavour for mochi is kinako soy bean flour mixed with a little sugar that has a very “Japanese taste”… hard to describe, but really good! 
You can buy joshinko, tins of azuki sweet red beans, and even kinako flour from Japan Centre online and they can ship to anywhere in the UK and Europe.
Check this Recipe For a quick way to make Kashiwa Mochi with these two ingredients.
-= Kashiwa Mochi Recipe using Joshinko Rice Flour =-
INGREDIENTS
Azuki Sweet Red Beans – 1 can or 200g
http://www.japancentre.com/items/2995
Joshinko Non-glutinous Rice Flour – 200g
http://www.japancentre.com/items/2800
Water – 280ml
HOW TO PREPARE
1.
Start by emptying the contents of the azuki tin into a saucepan and gently heat over a low heat to thicken the bean paste.
2.
While the liquid is being removed from the azuki beans, mix the rice flour and water well in a bowl before covering the bowl and then heating in a microwave on full heat for 4 minutes.
3.
Remove the bowl from the microwave and mix the contents again. Then put back in the microwave for a further 3 minutes.
4.
Remove the bowl from the microwave and you should have a nice solid dough. Use your hands to knead the dough until it is soft and as smooth as possible and then split it into 8 equally sized flattened pieces. Your dough should look a little like bread dough at this stage.
5.
Take the azuki paste off the hob and allow it to cool before splitting it into 8 small pieces. Place the sweet bean paste onto the dough then fold the dough over and seal around the edge so that the paste inside is fully sealed. Your mochi is now done and ready to eat.
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