Rice Flour

Food and Travel (Singapore) - - Cook's Basics -

Rice flour is a ubiq­ui­tous in­gre­di­ent in our lo­cal cui­sine, and comes in three va­ri­eties – rice flour, gluti­nous rice flour and brown rice flour. Ground from long-grain white rice, rice flour has a del­i­cate fra­grance that lends well to dishes like steamed rice cakes (chwee kueh), Chi­nese yam cakes and In­dian fer­mented rice pan­cakes (ap­pam). Gluti­nous rice flour, on the other hand, has a mildly sweet flavour and is used in sticky desserts like co­conut pop­pers (on­deh-on­deh), red tor­toise cakes (ang ku kueh), and Ja­panese rice cakes (mochi). It is rel­a­tively easy to make your own rice flour at home – just blend one to four cups of rice, un­til it reaches the de­sired fine­ness. Store rice flour in an air­tight con­tainer. ab­sorbent, thus it is im­por­tant to in­crease the num­ber of eggs in your recipes.

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