Glutinous Rice Flour JADE LEAF BRAND, 454 g

Make you own! Glutinous rice flour, also known as sweet rice flour or sticky rice flour, is a versatile ingredient commonly used in a variety of dishes and culinary applications. Here is a list of some popular uses for glutinous rice flour: Mochi: Glutinous rice flour is the primary ingredient in making mochi, a Japanese rice cake. Mochi can be filled with sweet or savory fillings and is often enjoyed as a dessert. Rice Cakes: It is used to make various types of rice cakes in Asian cuisine, including Korean tteok and Chinese nian gao. Dumplings: It can be used to make the dough for dumplings, including both sweet and savory dumplings like tangyuan, a popular Chinese dessert. Gluten-Free Baking: Glutinous rice flour can be used in gluten-free baking to make cakes, cookies, and other baked goods. Thickening Agent: It's used as a thickening agent in soups, stews, and sauces due to its ability to create a smooth, glossy texture. Coating for Fried Foods: It's commonly used as a coating for deep-fried foods, such as tempura or crispy fried chicken. Desserts: Glutinous rice flour is a key ingredient in various Asian desserts, including sweet soups, rice pudding, and sweet dumplings. Glutinous Rice Balls: These are often added to soups or desserts and can be filled with various ingredients like red bean paste or peanuts. Noodles: Glutinous rice flour can be used to make rice noodles, such as Vietnamese banh canh or Thai khanom jeen. Thickening Agent for Ice Cream: It's used in some ice cream recipes to give them a smoother and creamier texture. Steamed Buns: It can be used to make the dough for steamed buns, a common dish in various Asian cuisines. Glutinous Rice Flour Dessert Soup: Glutinous rice flour can be used to make the base for sweet dessert soups like Chinese tang shui or Filipino ginataang bilo-bilo. These are just a few examples of the many culinary applications of glutinous rice flour. Its unique sticky and chewy texture makes it a prized ingredient in various Asian cuisines, both for sweet and savory dishes.