As long as it’s not moldy or completely dried out, it’s probably fine. Actually, even if it’s dried out, you can break it into small pieces and deep fry it to make crackers. I’d let it come to room temperature first before trying to cook it!

While Americans would consider it to be mochi it technically isn’t. It doesn’t have the same flavor or texture when made with glutinous rice flour. It’s more gummie than chewy and it’s flavor is lacking that of the mild rice flavor you getting of traditional or kirimochi. Honestly I use that flour for making fried foods and gravy instead of using it for making mochi

Depends on what the expiration date on the package was. Could still be good if the expiration isn’t more than 6 months ago but honestly if it was me I wouldn’t risk it. Just get a fresh bag of the mochi to work with.

Hi Deborah, anything made from glutinous rice flour would not be considered “mochi,” as mochi (including kirimochi) is only made from pounded rice. There is no sugar in kirimochi. I have many other desserts that use glutinous rice flour, though, so please feel free to browse through those and maybe you’ll find what you’re looking for!