General Cooking Notes

You should buy a baking scale. They are only about 20 bucks, they will make your cooking drastically more accurate, and they save on dirty dishes.

1 large egg= 50 g (not counting the shell)

Glutinous rice flour and Sweet Rice Flour (ex. Mochiko): contrary to popular belief, they are not the same. Sweet rice flour is a kind of glutinous (sticky) rice; but it’s a specific subset. In addition, the processes by which they are made are different. Glutinous rice flour is mixed with water and then ground. The end result is a flour that is much coarser than mochiko, with a significantly lower density. The difference is not significant enough to keep glutinous rice flour from incorporating into a recipe, in fact, often either flour is a good choice, but it does mean you don’t want to substitute them for each other cup for cup. Instead, sub 2/3 cup mochiko for 1 cup glutinous rice flour, or 1 1/2 cups glutinous rice flour for 1 cup mochiko.

Superfine white rice flour vs. regular white rice flour: I find reports all over the internet of how superfine gives a better rise than regular. After promising my firstborn child to Rumplestiltskin in return for a small bag of the stuff, I can’t find any truth to this. I think this may be confusion caused by people substituting by volume. Superfine is much denser; so if you have a recipe that seems to work better with superfine, try substituting 1 1/3 cup regular white rice flour for each cup of superfine.