Hi, I want to make mochis, I saw a couple of tutorials in YouTube ([like this one](https://www.youtube.com/watch?v=3W2cGSZOwu8&t=126s)) and some of they add an ingredient called wheat starch. I looked this ingredient up online since I can’t find it in my town. Turns out the only one I found is on amazon and is really expensive (around 20 dollars per pound) [link](https://www.amazon.com.mx/Red-Lantern-Almidón-trigo-libra/dp/B008BBC2BA/ref=sr_1_4?__mk_es_US=ÅMÅŽÕÑ&crid=YJWU92W44CRW&keywords=wheat+starch&qid=1679179510&sprefix=wheat+starch%2Caps%2C168&sr=8-4). My question is, is it possible to not use this ingredient? Can I change ir to corn starch or to regular flour (since it’s like 70% starch)? if so, what changes would I have to make to the recipe?
4 comments
I just got a japanese cookbook the recipe I have instead wheat starch you can use rice flour.
The mooncake in the first video is a traditional Chinese sweet that contains the same Chinese characters but is not actually a mochi.
I don’t know what kind of mochi you are looking for, but in Japan you can buy these [vacuum-packed kiri-mochi](https://youtube.com/shorts/I6_HO-sUXJA?feature=share)anywhere and anytime, but wouldn’t you change it in your country?
Warabi-mochi[warabi-mochi](https://youtube.com/shorts/klRa94f8JKo?feature=share) also has the texture of mochi
If you have access to rice flour you can also make [daihuku-mochi](https://youtu.be/hrhLVO_Vqnc).This also has English subtitles
These are not mochi
There is no wheat starch in mochi. Mochi is made in 2 ways. By soaking and steaming glutinous short-grain rice and then pounding it into a paste, or by cooking milled glutinous short-grain with water and some form of sugar (such as corn syrup). Potato starch can be used to keep the mochi from sticking but it’s not add into the the mochi.