Songyeon and flour types : Mochiko and Frozen Short Grain Rice Flour
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Home › Forums › Korean food discussion › Songyeon and flour types : Mochiko and Frozen Short Grain Rice Flour
Hi guys,
Today i tried to make songyeon.
I was unsatisfied with the texture of my dough.
Maybe it s because i used Mochiko (Chapssalgaru) instead of Short Grain Rice Flour (Naengdong maepssalgaru). Could it make a difference?
I dont understand the difference between those two flours. Just Mochiko is much more easily available.
Thanks for your input!
A.
Totally different grains. That’s the way to think about the difference between sweet rice and short grain rice. Sweet rice is not sweet. It is just crazy-sticky from a high concentration of a glue-like compound in the grain itself. That compound is not so highly concentrated in short-grain rice.
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