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Blue star mochiko flour by koda farm

By Franci
May 31, 2014 in Pastry & Baking

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Franci

Posted May 31, 2014

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Posted May 31, 2014

I made tang yuan using this flour...I should have followed A. Nguyen advice and use a thai brand but it was what I had in the house.

The tang yuan have this impossible texture, a little grainy and they dissolve in water. Is this brand supposed to be used only for Japanese style mochi, where you usually cook the mixture first by steaming or microwaving?

I didn't make a large batch but I'm guessing there is no way to fix this up a little bit. Are also Japanese brands the same texture of the koda farm flour?

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