Hi tomorow i am making mochi which is a squishy rice desert thing (google it)
in the recipe it says
1and1/4 cup of water
1/2cup of sugar
2and1/2cup of glutenious rice flour.... i have all them but what i dont have is
1/2cup of wheat starch on the recipe it says the wheat starch makes it softer for long eg (4 days)
also it says if you don't have it, it will go hard after 1 day,
do you think corn starch will do or will it stuff it up more?
in the recipe it says
1and1/4 cup of water
1/2cup of sugar
2and1/2cup of glutenious rice flour.... i have all them but what i dont have is
1/2cup of wheat starch on the recipe it says the wheat starch makes it softer for long eg (4 days)
also it says if you don't have it, it will go hard after 1 day,
do you think corn starch will do or will it stuff it up more?