Japonica rice flour and sticky rice flour are not the same.

1, sticky rice flour: that is, rice flour, can also be called indica rice flour. That's right, sticky rice flour is the powder ground from rice, and the rice paste that babies eat is rice flour. Sticky rice flour is often used to make snacks and Chinese pastries. Applicable scope: turnip cake, hair cake, potting cake.

2, round-grained rice flour: round-grained rice flour is also a kind of rice flour, rice flour is a general term, including round-grained rice flour and sticky rice flour. Japonica rice flour is Japonica rice ground into powder, Japonica rice flour and sticky rice flour is the difference between Japonica rice flour than sticky rice flour is more sticky, sticky a little stronger, but sticky are not as sticky as glutinous rice flour. One more thing, Japonica rice flour is usually northern rice, short round rice; sticky rice flour is usually southern rice, long grain rice. Application: rice cake, turnip cake.

Shape of Japonica Rice Flour:

Japonica rice has a short, broad, oval shape, and is divided into two types of rice: early Japonica and late Japonica, according to the different harvest seasons. Early Japonica rice belly white more, less hard grain, containing straight chain starch about 18%, late Japonica rice belly white less, more hard grain, containing straight chain starch about 15%. The grains of japonica rice are generally oval or round.

The grains are plump and fat, and the cross section is nearly round. The color is waxy white, transparent or translucent. The texture is hard and tough. After cooking viscous oil are large, soft and tasty, but steamed rice out of the rice rate is relatively low. Japonica rice according to the harvest season, divided into early Japonica rice and late Japonica rice. Early Japonica rice is translucent, belly white larger, less hard grain. The quality of the rice is poor. Late Japonica rice is white or wax white, belly white small, hard grain more.