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Grind my own sweet rice flour?

We accidentally got a small bag of sweet rice flour when shopping for a short-grain rice suitable for risotto. Can I grind it to flour myself to make mochi? Anything else interesting I could do with it? Thanks!

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  1. You could make dango (a Japanese treat made from the flour- a sweet dumpling). Search for kushi dango or mitarashi dango for recipes. Cooking with Dog (You Tube) has a tofu dango recipe. Chow also has a recipe posted for mochi http://www.chow.com/recipes/11208. I've not tried it myself, we make mochi with the mochigome rice, not the flour.

    You could also search for mochiko (Japanese term for sweet rice flour).

    1. Sorry - I just noticed that I misstated my question. We bought a bag of sweet rice - NOT flour - and I guess I'm wondering if I can grind the rice grains into a usable flour using normal kitchen tools. Could I do it in a blender or food processor, or would it not be fine enough?

      3 Replies
      1. re: Allstonian

        I've done it before. It won't get it superfine like you purchase it in the stores but will be serviceable. There will be lumps, however. If you want it superfine, perhaps running it through a fine-mesh sieve would work. I think a grain mill is really the optimal product to use in your situation.

        Have you thought about making zhong (Chinese tamale) using your sweet rice?

        ETA: More I think about it, I don't think the sieve would help.

        1. re: Miss Needle

          Tell me more about the zhong - that sounds interesting!

          1. re: Allstonian

            Here's a thread from the Manhattan board with some info from fourunder. The last egullet link is particularly helpful.

            http://chowhound.chow.com/topics/6560...

            I haven't made it yet because I'm a bit daunted by the amount of work it entails. Other uses for your sticky rice could be claypot rice. The recipe I posted here calls for regular rice but I generally use sticky rice. It's like zhong but a million times easier.

            http://www.seriouseats.com/recipes/20...

            And I also love to eat things like chicken sate using sticky rice to scoop it up.

      2. I've made rice flour in a mortar and pestle but agree with the above that it is difficult to get a smooth flour without a fine mesh sieve. If you want to use it whole, it is fine as zhongzi, though I prefer it sweet with coconut milk.

        To make a smooth glutinous rice dough, I was taught to soak the rice in water overnight, strain, grind in a food processor and strain again in a cheesecloth until the moisture was gone and I was left with a smooth dough. Adding various flavors and steaming the dough in layers creates the stratified cake known as sapin-sapin. The dough can also be boiled to make mochi-like desserts. In the broiler, one can cook the sweetened dough with savory toppings like salted duck eggs or goat cheese for a sort of smoky Asian take on pancakes.

        2 Replies
        1. re: JungMann

          You mention you prefer the rice sweet with coconut milk - do you cook the rice with coconut milk instead of water, or what? That sounds potentially really good!

          Thanks to everybody for all these great ideas!

          1. re: Allstonian

            The simplest recipes will involve cooking the rice with coconut milk instead of water and some brown or palm sugar if you want it for dessert. If you like it plain, you can eat it as is or with mangoes. If you like it sweeter, you can cook it with extra brown sugar so that it forms a sticky mass. Once the rice is tender, spread it across banana leaves and top with dulce de leche or coconut caramel to cool into a richly flavored cake.

            Alternatively you can cook the rice with coconut milk, sugar and pandan, wrap in banana leaves and then steam for slightly sweet Asian tamales.

        2. You could make some Japanese dishes like sekihan (mochigome (sweet rice) and azuki beans), takikomi-mixed rice (use a mixture of regular short grain rice with some of the sweet rice- 4:1 ratio) and okowa (mixed sweet rice steamed with vegetables). Here's recipe for okowa http://justbento.com/handbook/recipe-.... This is one of my favorite winter meals. It's hearty and flavorful. My mom makes hers with shiitake, carrots, bamboo and sometimes thinly sliced beef. You can make it with all mochigome (sweet rice) or a mixture of short grain and mochigome (I prefer it with all mochigome).

          1. I adore Filipino sweet rice cake. I'm in danger of eating the whole pan whenever I make it, so I don't make it often. It's a little fussy but not difficult.

            5 Replies
            1. re: modthyrth

              Which one in particular? The bibingka, biko and sapin-sapin I mention above or is there a better treat I've missed?

              1. re: JungMann

                I had to check my recipe, because I couldn't remember the exact name. It's called Bibingkang Malagkit. I really like the slightly more basic one without the sugar and evaporated milk topping, too, but I don't know what that's really called. I just have "Francie's Sweet Rice Cake" in my recipe collection (Francie was our housegirl when we were stationed in the PI, and is still a dear friend, now happily living much closer in TX!). I'll have to ask her what it's really called.

                The Bibingkang Malagkit calls for:

                3 c glutinous rice (not flour, just the rice)
                1 1/2 cups water
                3 cups coconut milk
                1 1/2 cups sugar
                3/4 t salt

                Combine the rice, water, coconut milk, sugar, and salt in a large saucepan. Cook on medium heat, stirring occasionally, until all liquid is absorbed and the rice is tender and fully cooked. (Francie notes that you can use a rice cooker for this, but clearly not MY cheapo rice-cooker). I also find that I have to keep adding more liquid. I just keep adding and cooking until the rice is done.

                Put cooked rice in a 9x13 pan, smoothing into an even layer, and set aside.

                Topping:
                2/3 c dark brown sugar
                1/4 cup evaporated milk
                2/3 c milk
                1 T butter
                3 T flour mixed with 4 T water

                To prepare topping, combine sugar, butter, evaporated milk and milk in a small non-stick pot. Cook over medium heat until mixture comes to a boiling point. stir in flour mixture, stirring fast until topping sauce has thickened and is smooth. Spread topping on cooked rice evenly. Brown under the boiler for 3-5 minutes until golden brown but not burnt. Let cool, then serve in slices when firm.

                I LOVE this stuff. I love it way more than anyone else in the family, unfortunately, so I usually am the one to eat most of the pan. ;-) Everyone else enjoys a piece or two, but doesn't seem to hear its siren call from the fridge.

                1. re: modthyrth

                  I've always called that dessert biko. Bibingka, to me, is a fluffy rice flour pancake. Whatever you call it, your recipe sounds easy and delicious.

                  1. re: JungMann

                    I don't know anything more than what's written on the recipe, except that I love it! ;-) Do you have a recipe for the sapin-sapin? I've had it a couple times and loved it, but have never attempted it.

                    1. re: modthyrth

                      I don't know too many non-Asians who appreciate glutinous rice cakes, so I have yet to attempt a sapin sapin. The picture doesn't match the instructions from this blog, but this recipe sounds very doable: http://www.thebignm.com/products/loca...

            2. You could do a rice pudding in the microwave, or cook the rice in a microwave and "fry" it

              http://www.thaifoodtonight.com/thaifo...

              http://yummy-inyourtummy.blogspot.com...

              The "fried" rice is versatile but I grew up w/ peanuts and soy sauce pork belly, dried onions.

              There's also a sweet cake w/ dried fruit that I love but can't find right now.

              1 Reply
              1. re: chowser

                Both those recipes look great but that's not at all the same kind of rice I have. Mine is an extremely short-grained Japanese rice - grains are probably less than 2x longer than they are wide.