X.O Glutinous Rice Flour - 500g

If you had told me a year ago that I would be standing in my kitchen in the UK, pulling apart perfectly stretchy, pillowy soft mochi, I would not have believed you. But here we are, and this glutinous rice flour deserves a huge part of the credit. Why I Even Started Looking I am absolutely obsessed with mochi. There is something about that uniquely soft, chewy, slightly sticky texture that no other sweet treat in the world can replicate. The problem is, finding genuinely authentic mochi in the UK is a mission and a half. The few Asian supermarkets near me rarely stock it fresh, and when they do, the texture is never quite right. It either sits too firm or falls apart, and nothing ever comes close to what you get in a proper Japanese confectionery. After one too many disappointing trips, I decided enough was enough and that I would just have to learn to make it myself. That decision led me straight to this glutinous rice flour. First Attempt? Disaster. I will not sugarcoat it. My first attempt at homemade mochi was not pretty. The consistency was off, the dough was sticking to absolutely everything, and the end result was more of a lumpy blob than the smooth, elegant little parcels I had envisioned. I almost gave up and accepted a mochi-less life in Britain. Almost. Second and Third Time's the Charm I stuck with it, adjusted my ratios, tweaked my steaming time, and by my second attempt things were already looking significantly more promising. By the third try, I had genuinely nailed it. The dough came together beautifully, it had that signature stretch when pulled apart, and the finished mochi were soft, squishy, and honestly tasted better than some I have bought in shops. The quality of this flour made a real difference. It is finely milled, consistently textured, and behaves exactly as it should when mixed and steamed. There were no lumps, no odd smells, and no inconsistencies from batch to batch. The Quality Is Outstanding What really impressed me is just how clean and pure this flour is. You can tell immediately from the colour and the fine texture that this is a quality product. It binds perfectly, gives the dough the right level of elasticity, and produces that unmistakable chewiness that is the whole point of mochi. I have since used it to make daifuku, strawberry mochi, and even mochi ice cream wraps, and it has performed flawlessly every single time. The Pricing Makes It Even Better For the quantity you get, the price point is genuinely nice. I was initially worried I would burn through it quickly but it made me 4 small batches. Compared to the cost of buying mediocre mochi from a shop or paying delivery fees from specialist online Japanese food retailers, making it yourself with this flour is far more economical and honestly far more rewarding. Final Thoughts If you are living in the UK and missing authentic Asian sweets, do yourself a favour and pick this up. If you're a complete newbie, do not be discouraged if your first batch does not turn out perfectly. Give it two or three tries, be patient with the process, and you will get there. This flour is the real deal, and once you have made your own mochi at home, you will never go back.

Very finely milled rice flour.

Good quality for price

I make a large batch of kimchi every month, and this provide a perfect substrate for the chilli sauce and gives a nice thick coating on the cabbage.

Great priced product

This is great to make dango and mochi but it was listed as being 500g when I only got a 454g bag of glutinous rice flour.

Great for making kimchi

Very good.