Reply To: Songyeon and flour types : Mochiko and Frozen Short Grain Rice Flour
Home › Forums › Korean food discussion › Songyeon and flour types : Mochiko and Frozen Short Grain Rice Flour › Reply To: Songyeon and flour types : Mochiko and Frozen Short Grain Rice Flour
June 2, 2016 at 7:20 am #68341
Lynnjamin
Participant
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.