Korea
Heukimja-juk
Silky Korean rice porridge with toasted black sesame, served warm for breakfast
90 min·4 servings
Sweet rice flour
Finely milled glutinous rice, also called mochi rice. Cooked or steamed, it turns chewy, stretchy and sticky.
Sweet rice flour is milled from glutinous rice, a variety whose starch is almost entirely amylopectin. Despite the name, it contains no gluten. Mixed with water and cooked, it becomes a chewy, springy, slightly translucent mass with a mild, barely sweet taste. It is used for rice cakes, dumplings and pancakes, and as a thickener for sauces and for the seasoning paste of kimchi. It must not be confused with regular rice flour, which turns crumbly and tender rather than chewy when cooked. It is sold in Asian grocery stores, often labelled glutinous rice flour or sweet rice flour, and by mail order.
Substitute:
There is no good substitute. Regular rice flour does not give the chewy, elastic texture, so rice cakes or dumplings made with it fall apart or turn floury. Tapioca starch adds some chewiness but tastes and behaves differently. Only where the flour merely thickens, as in a kimchi paste, will regular rice flour or a little starch do in a pinch.
Used in · 1 recipe