Mochiko and Rice Flour?

Question:

What's the difference between Mochiko and Rice Flour?
Both are Gluten-free, so is something added to Mochiko to make it "sweet rice flour" or is it just ground up rice?
I heard that when people refer to Mochiko as "Glutinous Rice Flour" they say that only because it's sticky, not because it has Gluten in it. I've made Dangos with just my regular Rice Flour and the dough was pretty sticky.
So.... what's the difference between the two? Could I replace Mochiko with White Rice Flour?

Answer:

Mochiko is Japanese for Rice Flour. If it's too sticky, just add a little bit more flour or less fluid before cooking.

You might want to try flavored liquid with your Dango like something from Torani, or juice flavor drinks (not the actual juice)...