![]() ![]() Even though Glutinous Rice Flour is often called Sweet Rice Flour, it is not sweet at all.ġ cup Rice Flour and 1 cup Glutinous Rice Flour weigh about the same, approximately 4.6 ounces (130 grams). Both are finely milled flours with a powdery texture.īoth Rice Flour and Glutinous Rice Flours are neutral tasting before and after cooking. Rice Flour and Glutinous Rice Flour are made from white rice, and so, are white in color. Glutinous Rice Flour – Texture, Taste and Weight ![]() ![]() The name can be misleading because Glutinous Rice Flour is actually gluten-free. “Glutinous” refers to the sticky and gluey consistency of the cooked flour rather than containing glutens. Sweet rice grains are typically solid white.īoth flours are gluten-free which make them wonderful alternatives to wheat flour. Glutinous Rice Flour is ground from long-grain or short-grain sweet white rice and is also called Sweet Rice Flour. This rice is the type we commonly eat and make in our rice cookers. ![]() Rice Flour is ground from long-grain or medium-grain white rice. Glutinous Rice Flour – Subtle Name Difference Suama mochi doesn't have the condiments in the center, and instead are just sweet rectangles with colorful tops.Rice Flour vs. He says he first started making suama mochi for decades ago to target Generation X kids who didn't have a taste for the more traditional desserts. That forms the "snack" category for Kito. Many of the Japanese confectionary shops still open in the United States - Kito estimates there to be fewer than 10 - have also had to modernize, making less traditional treats that appeal to younger generations. New kinds of Japanese confectionary treats The artisan ones are often unique - featuring things like steamed egg yolk flavored coating (pictured) or a very sticky, less pounded rice exterior that has to be served with a leaf. Kito decorates a dessert made from white bean paste mixed with egg yolk with a red bean center. He categorizes them into traditional, artisan and snack categories. The old-school style of using your hands and a wooden mallet called a kine to beat the glutinous rice is called "mochi-tsuki."Īt any given time, Kito says he has around 20 to 25 varieties of treats on hand in the shop. Mochi has traditionally been made by pounding steamed rice in a large wooden mortar. Owner Brian Kito carefully rolls out suama mochi, which does not have a flavored center. The crew is a testament to the diversity of Southern California and changing times - one that both owner Brian Kito and the larger (but still very small) consortium of Japanese American confectionaries hopes to keep up with. In the back, over the din of machinery and the slapping sounds of bare hands on colorful rice flour, staff speak to each other in a combination of Spanish, English and Japanese. One woman of Japanese descent operates the worn counter as customers stop by, taking their orders in English and Japanese and passing them small bags of various treats through a plexiglass wall put up during the pandemic. After all, when word spread around the camp that Seiichi Kito, the shop's founder, was a pastry chef, fellow detainees saved their sugar rations to give him. A small, red sign denotes the year it opened: "Since 1903." Though the family was interned during World War II at Hart Mountain, Wyoming, and the business was closed, they still count those years toward the 120th anniversary. ![]()
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