Sweet rice flour

Chapssalgaru 찹쌀가루

There are many different kinds of rice flour (ssalgaru) but sweet rice flour (chapssalgaru) is made with sweet rice (also known as “glutinous rice” although it contains no gluten) and is used to make sticky rice cakes like gyeongdan. I also always use it in the porridge I make for kimchi.

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The Japanese word for “sweet rice flour” is “Mochiko,” and I often use the popular, high-quality Blue Star Brand from Koda Farms in California:

Mochiko powder (sweet rice flour)

This is Korean-made sweet rice flour:

sweet rice flourAssi sweet rice flour

One of my readers, Josephine, told me that she makes good chapssaltteok with these brands:

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Recipes that use sweet rice flour (chapssalgaru):

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30 Comments:

  1. HallyuPumba India joined 12/16
    Posted December 2nd, 2016 at 12:04 pm | # |

    If I don’t have access to the sweet rice flour, is there any way to make it at home?

  2. myleneC Québec, Canada joined 4/16
    Posted April 4th, 2016 at 6:19 pm | # |

    Hi everyone!! I hope I can get a little help… I started cooking Maangchi’s recipes (amazing, right?!? So tasty…) and I was given a bag of “Short grain sweet rice” (Koda farms)
    I’m not sure if it counts as short grain rice (so I can make a flour for ddeokbokki!) or as sweet rice (glutinous)… Anybody knows???? Thank you!!!

  3. guocuozuoduo joined 1/11
    Posted May 25th, 2011 at 2:52 am | # |

    “mochiko” is not a brand, it’is the japanese name for “glutinous rice flour”.

    • Krynauw Otto Pretoria, South Africa joined 9/13
      Posted November 24th, 2013 at 4:19 pm | # |

      “Mochiko” is Japanese for “sweet rice flour.” This is the popular and high-quality Blue Star Brand from Koda Farms in California:

  4. herkullinenelama Finland joined 3/11
    Posted May 6th, 2011 at 11:36 am | # |

    hi maangchi, I went to the local supermarket and they only had “rice flour” and no “sweet rice flour.” Could I use just the rice flour to make
    kimchi?

    • Cheonyong Indonesia joined 4/11
      Posted May 7th, 2011 at 2:22 am | # |

      umm, if you cannot find rice flour, try to find glutinous rice flour..
      it’s just same…
      sweet rice = glutinous rice = mochi rice….
      if you cannot, using rice flour for kimchi is ok, but not if you using it for other dish such as songpyeon, etc…

  5. cindie Indonesia joined 3/11
    Posted March 13th, 2011 at 12:20 am | # |

    Hi I’m Olivia, I come from Indonesia. I am very hobby with Korean food, I want to ask whether this rice flour can be made ​​to tteok
    Thanks

    • Maangchi New York City joined 8/08
      Posted March 13th, 2011 at 9:50 pm | # |

      yes, sweet rice flour is glutinous rice flour. You can make rice cake with it.
      Check out this recipe, please. https://www.maangchi.com/recipe/gyungdan

      • cindie Indonesia joined 3/11
        Posted April 8th, 2011 at 5:31 am | # |

        Thank you for the recipe. I want to ask whether the rice flour to make a rice ball with rice flour used to make tteok on tteokbokki?
        Thanks

  6. karla or 까를라
    Posted June 27th, 2009 at 6:31 pm | # |

    I am your number 1 fan I love the Korean food you’re a good teacher, my problem is that I do not speak English, I can not understand much
    I speak Spanish and I live in El Salvador in Central America there are many Koreans here
    at this time use google translator to speak with you in English jejeje
    your videos would be better if you write down the whole procedure
    for people who do not understand English
    if not much trouble of course!
    thanks for reading my comment and I hope your answer

  7. Dominique Echard
    Posted May 24th, 2009 at 9:42 pm | # |

    Hello,

    I thought I could help clarify some of the questions about the ingredient swapping for future visitors. In response to Jen’s question about using Chili Powder instead of red pepper flakes, no, it is not a good substitute. The Chili Powder most of us in the States know of us actually a blend of seasonings that can include garlic, cumin, paprika, oregano and other spices in addition to ground dried chili peppers. This is best for Latin cooking or for Chili. Chile flakes (with an “e” on the end) are hot peppers that are dried and crushed and lend their heat to your dish. As for tapioca flour in Nina’s question, it is used the same way as cornstarch, arrowroot or potato starch – for coating foods before battering or for making a slurry with cold liquid to thicken something. Hope this helps! Maangchi, I am so excited that I already have the sweet rice flour on hand as well as some red beans paste. I could add the rest of the filling ingredients to it to save me a little time making these balls. Love your site so much.

    Dominique

    • Maangchi New York City joined 8/08
      Posted May 25th, 2009 at 7:30 am | # |

      Dominique!
      Thank you for your good information! I didn’t know much about chili powder! I should refer your answer if someone leaves the same questions.
      Regarding starch powder, I once used tapioca instead of my usual starch powder to make my tangsuyuk and found it was not the same taste as it was supposed to. https://www.maangchi.com/recipe/tangsuyuk

      Anyway, I want you to join the forum and share your knowledge with other readers! You could be our treasure on the forum!
      : )

      hope your rice cake turns out great!

  8. Natey
    Posted April 21st, 2009 at 4:54 pm | # |

    Hello, I was wondering is there a substitute for rice flour when I make gyngdan.

  9. foodie
    Posted November 19th, 2008 at 7:35 am | # |

    thank you!!! im going to make your kimchi recipe…=)

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