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Panko & Flour Products

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Product Number - 10003590
Bin Number - 4141

Koda Sweet Rice Flour 16 oz

Quick Overview

Koda Sweet Rice Flour has a superior thickening agent especially good for recipes requiring refrigeration or freezing, like mochi ice cream. It can also be used to make rice cakes for soups and other pastries for special occasions.

$2.39
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Details

Koda Sweet Rice Flour has a superior thickening agent especially good for recipes requiring refrigeration or freezing, like mochi ice cream. It can also be used to make rice cakes for soups and other pastries for special occasions.

Additional Information

NUTRITION FACTS
Serving Size: 3 tbs (30g)
Serving per Container: 4
Net wt. 1 lbs (456g)

INGREDIENTS
Short grain sweet rice

  • Product of Japan

  • Percent Daily Values (DV) are
    based on a 2,000 calorie diet

  • Not responsible for typos,
    inaccuracies, misinformation,
    or omission stated or implied.
Amount Per Serving
Calories 110  
   Calories From Fat  
    % Daily Value
Total Fat 0 g 0 %
   Saturated Fat 0 g 0 %
   Trans Fat 0 g 0 %
Cholesterol 0 mg 0 %
Sodium 0 mg 0 %
Total Carbohydrate 24 g 8 %
   Dietary Fiber 0 g 0 %
   Sugar 0 g  
Protein 2 g  
Calcium   0 %
Vitamin A   0 %
Vitamin C   0 %
Iron   3 %
Manufacturer Koda
Recipe Information

Basic White Sauce Recipe

Ingredients:

  • 4 T Butter or margarine
  • 22-1/2 T Mochiko Rice Flour
  • 1-1/2 C Warm Milk
  • Salt & Pepper to taste

Directions:

  1. Melt butter over low heat.
  2. Add flour to butter and stir in well.
  3. Saute mixture for 3-5 minutes.
  4. Slowly add milk while stirring with a wire whisk.
  5. Stir until smooth. Continuing cooking until thickened.

Customer Reviews

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You make it hard to checkout since this is the first time I have ordered from your place.
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This is my go to brand for mochi/dduk making. One thing, with a mochi/dduk recipe, make sure you use 2 parts water, 2 parts mochiko, and 1 part sugar. Anything else tastes a bit more 'floury' than the mochi you get from the stores or shop. Also, when kneading mochi (I knead it rather than pound it) use starch, not flour to dust with. If you use flour, you'll be throwing off the proportions.



In order to get the right consistency, I use a microwave.

After mixing all the ingredients (& optional flavorings) make sure that you have no lumps at all. Cover with plastic wrap

Microwave for 3 minutes on 25% power

Then microwave for 3 minutes on 50% power

Then Microwave for 3 minutes on 100% power.

Take it out of the microwave and immediately stir with a wooden or plastic spoon. Then add cornstarch to the top when it's cool enough to knead with your hands. Knead a bit until it has a nice stretchy consistency, adding starch as needed, then just cut off small amounts and form into balls. It doesn't take long at all!



I just made butter flavored mochi, and I have made cocoa mochi as well!
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this flour is great :D use it with ur fave fruit puree to make a dough. roll into small balls. place in boiling water. allow to float. after floating, remove from pot and place in bowl of ice water. after cooled for about 10 minutes, remove. dry on kitchen towel. place on skewer. sprinkle with sugar. sweet and delicious ^_^
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Can anybody tell me if this brand of sweet rice flour has a slightly bitter taste? The Orchids brand is very bitter, so I was wondering how the quality of this one was.
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What a joyful discovery! I had run across a description of Mochiko and thought I'd give it a shot. So I ended up here and ordered two boxes. I saw a recipe on the side of the box and tried the Chocolate Mochi... and I am hooked! I've already ordered more boxes and I've got a long list of recipes to try out now. Buy a box and try it - you have nothing to lose!
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