Different Mocaf and Wheat Flour

As we know, wheat flour has spread evenly among the public, which is one of the raw materials for food processing such as biscuits, bread and various other preparations. Wheat flour is the processed product from a type of cereal grain, namely wheat. The basic nutritional content of wheat flour is rich in protein and also contains gluten. For some people with diseases with abstinence from eating foods containing gluten, they can use mocaf as an alternative to substitute the wheat flour.

Mocaf has a different content from wheat flour. The fundamental difference in nutritional content is that mocaf does not contain gluten or substances that determine the elasticity of food. Mocaf has little protein while wheat flour made from wheat that rich in protein. Mocaf is richer in carbohydrates and has less gelation than wheat flour. 

Mocaf has more favorable characteristics than wheat flour or other flour such as odorless, whiter color than cassava flour, higher fiber and mineral content than cassava flour. These characteristics have a good impact on the use of mocaf as an alternative to wheat flour because it has the same swelling power as medium protein flour. In addition, mocaf also has a lower ash content than wheat flour and is rich in carbohydrates and has a lower gelation, making it suitable for people with autism or gluten intolerance.

Mocaf: Alternative to Wheat Flour

We can use mocaf as an alternative to wheat flour, for example in making steamed brownies. For making steamed brownies, mocaf is not much different from making ordinary steamed brownies, it’s just that the raw material for wheat flour is replaced by mocaf. It’s just that the final result is a little different. Brownies made from mocaf flour are denser than brownies made from wheat flour. This is below the recipe for making mocaf steamed brownies.

Mocaf Steamed Brownies


  1. 250 grams of mocaf 
  2. 250 grams of sugar
  3. 50 grams of cocoa powder
  4. 25 grams of powdered milk
  5. 3 eggs
  6. 25 grams of margarine (melt)
  7. 125 grams dark chocolate (melt)
  8. ½ teaspoon vanilla
  9. 1 tsp cake emulsifier
  10. ½ teaspoon baking powder

Working procedure:

  1. Prepare the steamer first, give enough water and cover tightly. Let it boil over low heat.
  2. Sift together mocaf flour, cocoa powder, milk powder, and baking powder to mix well.
  3. Beat eggs with sugar, vanilla and cake emulsifier using a mixer. Until the sugar dissolves (no need to expand)
  4. Add the melted margarine and dark chocolate and beat the dough using a mixer.
  5. Enter the sifted flour and mix well until the dough is well blended.
  6. Prepare the baking sheet then pour the mixture until it is close to full, steam it in the hot steamer that has been prepared and wait for about 15-20 minutes.
  7. When done, remove the brownies from the pan. Serve.

In addition to making steamed mocaf brownies, there are still many other processed foods whose raw materials can be replaced with mocaf flour, such as Mocaf Klepon Cake. To make mocaf klepon cake, prepare the following ingredients:

Mocaf Klepon Cake

  • 80 grams of mocaf flour
  • 3 chicken eggs
  • ½ tsp SP
  • ¼ tsp baking powder
  • ½ teaspoon pandan paste
  • ½ teaspoon vanilla
  • 6 ½ tablespoons granulated sugar
  • 3 tablespoons melted butter
  • Grated coconut
  • A little salt
  • 3 pieces of brown sugar (chopped)

The working procedure is:

  1. Beat chicken eggs, sugar, and SP until stiff.
  2. Sift in the mocaf, baking powder, vanilla, stir fold. Once smooth, add melted butter and pandan paste, then mix well.
  3. Grease the mold with vegetable oil. Pour ½ batter into the pan. Steam for 30 minutes
  4. After layer 1 is cooked, add the chopped brown sugar, pour in the rest of the dough and steam again for 30 minutes.
  5. Remove from steamer, let cool. Steam the grated coconut that has been given a little salt.
  6. Remove the cake from the pan, put grated coconut on top. Serve.

As for some of the advantages of mocaf flour from other gluten free flours, namely, the easy-to-get raw material, namely cassava. Cassava is a plant suitable for soil and climatic conditions in Indonesia. It can also help the welfare of Indonesian farmers. The characteristics of mocaf flour are more similar to wheat flour compared to other gluten free flours such as sorghum flour, cassava flour, white sago flour and others.

Using mocaf as an alternative flour can reduce dependence on wheat flour. By consuming mocaf flour, it has helped reduce the rate of imports, reduce dependence on wheat flour, and take advantage of local wisdom, and support the promotion of food diversification to achieve food security. 

Rumah Mocaf Indonesia

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