![]() This dough can then be shaped into desired forms and boiled or steamed until cooked. The starchy rice flour is mixed with water or other liquid ingredients in many recipes to create a dough-like consistency. With its protein and fiber content, this flour can also be used in various dishes. Not only is this type of rice flour gluten-free, but it also adds a delightful chewiness to any recipe. Sweet white rice flour is an incredibly versatile ingredient with a unique texture, making it perfect for baking, thickening sauces, and making savory snacks. Although it can be used as an ingredient in cakes and other baked goods, there are many uses in food beyond desserts. Sticky rice flour is a gluten-free flour option made from sticky varieties of short-grain rice, giving it a unique texture and flavor that adds something special to various recipes. Image source: Depositphotos What is Sticky Rice Flour? It has a unique texture and can be used to create many different dishes, from desserts to entrées. Suama mochi doesn't have the condiments in the center, and instead are just sweet rectangles with colorful tops.An essential ingredient in Asian cuisine is glutinous rice flour, sticky or sweet rice flour. 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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