Rice flour help
 

Ok, so i've been planning on making あんこお団子(anko o-dango). I've decided to make the kind made out of tofu and mochiko, but i'm confused as to whether regular-ground rice flour and mochiko are the same? could you use regular rice flour for dango? or does it HAVE to be glutinous?

I'm not an expert, but I think that Mochi-ko is the middle grade of confectionary flour, and as opposed to ordinary rice flour is made from a different kind of rice altogether. It's finer and sweeter as well as being more glutinous. Shiratama-ko is even more so, and is considered the best. If that is what the recipe suggests, that would be the best flour to use and you should expect a different consistency if you use another flour.

It might depend on what flour you DO have. If it's a short-grain rice flour, it should be ok, just not the best quality, but if it's long-grain rice flour (a lot of korean brands are this, apparently) it probably won't work as it won't be anywhere near glutinous enough.