Rice flour vs. Sweet Rice flour

[Anonymous No.4099427]

/ck/, I have a bag of this stuff in my cabinet. I wanted to make yatsuhashi/mochi but I don't think this is the right stuff.

Any idea what I can do with it?

[Anonymous No.4099430]

This is yatsuhashi

http://justhungry.com/yatsuhashi-cinnamon-sweets-kyoto

[Anonymous No.4099460]

>>4099427
why don't you think it's right for mochi?

[Anonymous No.4099462]

Chicken karaage

[Anonymous No.4099464]

>>4099460


Recipes seem to ask for "mochiko", which I don't think this is.

>>4099462
I've never used rice flour for that, very interesting.

[MOMO !!A8BrPmZzO+j No.4099468]

I can't understand why people enjoy mochi or dango of all sorts.

MOtherfucking make bot chien. That shit is good

[Anonymous No.4099474]

>>4099468

I bought it originally to try to make lou baak gou/turnip cake and it just failed horribly :( It looks like bot chien is similar?

[MOMO !!A8BrPmZzO+j No.4099505]

>>4099474
Yeah it's the same process except turnip cake is more brittle.

Did you soak the flour for at least a whole night/day?

[Anonymous No.4099507]

>>4099505

I don't recall doing it. Every recipe I find doesn't mention that at all.

When I made it it came out horribly bitter and it wasn't nearly as fluffy as what I get at dim sum places.

[Anonymous No.4099536]

湯圓

Make some nigga balls with sesame, then wrap them in white rice flour balls. Boil in brown sugar solution. Happy Chinese New Year.

[Anonymous No.4099540]

>>4099474
Lou baak gou does not involve rice flour. You thicken it with cornstarch instead.

You could try making Japanese 煎餅 crackers as well.

[Anonymous No.4099546]

>>4099536
Those look like they'd be good covered in chocolate.

[Anonymous No.4099550]

>>4099546
I'm not so sure about that. The peanu stuffed ones, maybe.

[Anonymous No.4099557]

>>4099540

Oh man, I love sembei and always wondered how to make it.

[MOMO !!A8BrPmZzO+j No.4099572]

>>4099507
Well unless you're Asian or have Asian friends, these tips ain't going to come to you easy.
You soak rice flour to remove excess dirt/dust and it also softens the grains by enlarging/expanding the particles just like adding bread to water.
Gives it a more softer and smooth feel after you've soaked it for a while.

[Anonymous No.4099574]

>>4099546

Chocolate doesn't go too well with the fillings.

Tried it when I was younger.

[Anonymous No.4099635]

>>4099546

fuck you

im going to go make some tang yuan, hold them close to me, and whisper so they never hear your dirty words again

[Anonymous No.4099673]

>>4099574
Not unless you stuff your balls with chocolate in the first place.

[Anonymous No.4099690]

>>4099635

this

it's like covering matzo balls with chocolate, just why.....

[Anomalous !!UzCyfboMki7 No.4099700]

>>4099673
you fookin scared me there, anon. I dunno why, maybe its all that oakheart i've been downing but I thought you were eating architeuthis beaks.

>chocolate filled blasphemy

[Anonymous No.4099710]

>>4099700
I said to fill your balls with chocolate, not your testicles with shit and eat it too. Why is that scary?

[Anonymous No.4100011]

I tried using that once and they came out hard and crumbly

Donno if it was just me or the flour, but I never tried using that again

[Anonymous No.4100038]

>>4100011
Use more water

[Anonymous No.4100085]

>>4099427
>I don't think this is the right stuff.
it ain't

it's pretty useless in my opinion, potato starch and corn flour are much more pleasant.

[Anonymous No.4100115]

i dont think thats the right stuff
the only thing ive seen this used for is making pork buns