1, glutinous rice flour is made by soaking glutinous rice, grinding it into slurry with a water mill, breaking the wet glutinous rice flour dough and drying it after the water is dry. The raw material is glutinous rice. Glutinous rice is the shelled kernel of glutinous rice (Gramineae rice), which is also called glutinous rice in northern China.

2. From the raw materials, the raw material of glutinous rice flour is glutinous rice, while the raw material of starch is plant seeds or tuber plants rich in starch. Glutinous rice flour with different characteristics is white in color, tender and smooth in powder, loose in particles, strong in toughness, strong in water absorption, easy to stick together when meeting water, strong in viscosity, and difficult to digest after eating too much; The biggest characteristic of starch is gelatinization reaction, that is, starch is mixed in water and heated. After reaching a certain temperature, starch particles will expand and collapse, forming a viscous and uniform transparent paste solution with the characteristics of water absorption, adhesion and smoothness. Flour ground from glutinous rice is soft and glutinous, which can be used to make glutinous rice balls, oil cakes and other delicacies. Because glutinous rice flour itself is very soft and difficult to shape, it is better to add some ordinary flour when making cakes, which is easier to shape, but don't put too much flour, so as not to affect the taste. Although glutinous rice cake is delicious, it is not easy to digest, and people with bad stomachs can't be greedy.