1. Is Mochiko the same thing as glutinous rice flour, such as Erawan or 3 Bells brands? I have read that Mochiko rice flour is made from sweet rice flour, which is also glutinous. I want to make Butter Mochi but don't want to screw up the recipe by using the wrong rice flour. 2. Why is baked Brie stringy when baked Camembert is not? Both had the same fat and water content.