Now a lot of cake flour is to use puffed sticky rice flour instead, so there will be two kinds of cake share the same volume but different weight respectively, puffed powder is very light,, the authentic cake flour is made of glutinous rice flour after soaking, draining, frying, grinding, sieving, and Chen powder, also known as Chiu Chow flour, cooked glutinous rice flour.

Inflated powder but directly with high-speed high-pressure puffer directly to the rice grain puffed and cooked, and then crushed through the crusher sieve and become, it is the nature of the high-speed high-pressure through the puffer and become very sticky towers, the original no glutinous rice starch of the kind of viscous starch of japonica nature of the starch changed close to the viscosity of the sticky rice, can be replaced by the glutinous rice to do the cake powder to pull, but it is in the high-speed high-pressure gas into the starch, therefore, its water absorbency is very high. However, it is under high speed and high pressure to flush the gas into the starch, so, its water absorption is different from the cake powder, and it also has a retraction phenomenon, in fact, it is the water after the absorption of water to flush in the gas to fill up, the body kind of solid a lot of feeling is to shrink.