Both are rhizome plants with high starch content and low protein content. The difference: Cassava flour generally contains hydrocyanic acid, which is toxic and must be soaked in water and cooked before it can be eaten; while mochi flour does not contain hydrocyanic acid and can be eaten.

1. Cassava flour

1. Cassava flour is also called Thai cornstarch. It is the name of a kind of starch, which is extracted from the roots of tropical plants. This plant belongs to the family Aceraceae, the same family as castor, rubber and Jatropha. After it is cooked with water and heated, it will become transparent and have an elastic texture;

2. Tapioca flour is a small ball made of cassava flour, while cassava flour is made from cassava. or starch refined from the roots of the cassava plant (Manihot esculenta). It is a main ingredient in baby food milk pudding and is also used to thicken soups and stews.

2. Mochi powder

1. Mochi powder is a traditional food that originated in Taiwan and Japan and is widely popular. It is commonly known as glutinous rice balls in mainland China. Traditional mochi is made from glutinous rice flour steamed and then stuffed, with complex ingredients and processes;

2. Mochi flour uses high-quality glutinous rice flour and a variety of modified starches, using special improved techniques and Imported improver, the synthetic product is not only easy to operate, but also has the characteristics of smooth ice, non-sticky to teeth, glutinous and soft gluten, low sweetness, and no graininess. It is not easy to age when stored in the freezer or at room temperature. With appropriate technology and storage Under certain conditions, the shelf life can be up to 6 months;

3. Mochi powder is widely used, such as the production of Chinese and Western pastries such as mochi, daifuku, glutinous rice balls, snow meiniang, wagashi, and rice cakes.