Sticky rice flour is rice ground into powder.

2, origin

All over the country are produced and sold.

3, alias

Rice flour, indica rice flour.

4, Introduction

Sticky rice flour is a graminaceous plant rice seeds (rice) ground into powder, also known as rice flour or indica rice flour, is the raw material for a variety of foods, is a variety of rice in the lowest glutinous varieties, with the role of glutinous rice flour can not be replaced. The real pure sticky rice flour is not snow white, but slightly grayish white. Sticky rice flour is relatively smooth, soft, friction will not feel granular. Therefore, it is often used to make snacks, such as turnip cake, taro cake, mochi, and so on. Sticky rice flour can also be used to make bread and our most common cake, which is a good substance to improve our appetite.

Sticky rice flour is the flour ground from ordinary stalked rice, which is called jinlai flour in Taiwan. Stickiness is not as sticky as glutinous rice flour, suitable for steamed Chinese snacks, such as muffins, cakes, cakes, cakes, shrimp dumplings, vermicelli, intestinal noodles and other kinds of snacks, is the processed flour, rinsed with water after the flour gluten and other substances are separated out of the gluten, gluten into gluten, the rest is the clarified surface. When the gluten is removed, the noodles are not as tough as they should be. It's a low-protein flour, and it's a low-protein flour.