Hi Katie, unfortunately it wouldn’t work 🙁

Hi! I haven’t used kanbaiko myself, but from what I have read, it’s also made from mochi rice. However, unlike other mochi flours, it’s steamed into a rice cake, flattened out, and then ground up, so it’s precooked! I’ve also never seen it sold on the US mainland, although you may have better luck if you’re in Hawai’i. I’m sure there are specific wagashi that require kanbaiko, but I know my friend Kaori Becker (author of Mochi Magic) uses mochiko in her nerikiri recipe. Shiratamako would also work as well. In either case, make sure the recipe calls for cooking the flour in some way.

So glad to hear! Thanks for taking the time to comment!