1. Look at the color

Cassava starch is white. Cassava starch is also called Thai raw flour. Taiwan Province imported more and more from Southeast Asia, so people in Taiwan Province used to call potato starch too white, and now they generally call cassava starch too white.

sticky rice flour is ground from the seeds (rice) of Gramineae rice, also called rice flour or indica rice flour. It is the raw material of many kinds of food, and it is the lowest glutinous variety among all kinds of rice, while the truly pure sticky rice flour is not snowy white, but slightly gray.

2. Test the viscosity

You can take a small amount of cassava starch and add it to boiling water to test the viscosity. The ratio of amylopectin to amylose in cassava starch is as high as 8:2, so it has a high peak viscosity.

The viscosity of sticky rice flour mixed with boiling water is very low, not as high as cassava starch. It is the raw material of many kinds of food, and it is the lowest waxy variety among all kinds of rice.

uses of cassava starch: the starch made from cassava will be transparent and elastic after being cooked, which is suitable for cakes, meatballs, shrimp slices and other foods and desserts. In baking, cassava flour can be used to make taro balls, bubble tea pearls, golden cakes, alms cakes, nine-layer cakes and other flexible and transparent desserts, which are widely used.

uses of sticky rice noodles: sticky rice noodles can be used as raw materials for many dessert snacks, such as radish cakes, alms cakes, green balls, Ciba and so on. For example, sticky rice flour was used in the dough skin material of salted egg yolk meat floss dough I made before, which can help reduce the stickiness of dough skin.

Extended information:

Characteristics of cassava starch

1. Color: cassava starch is white.

2. No odor: Cassava starch has no odor, and is suitable for products requiring fine odor adjustment, such as food and cosmetics.

3. bland taste: cassava starch has no taste and no aftertaste (such as corn? ), so it is more suitable for products that need fine flavor adjustment than ordinary starch, such as pudding, cake and stuffed cakes.

4. Clear paste: The paste formed after cassava starch cooking is clear and transparent, which is suitable for color matching with pigments. This characteristic is also very important for tapioca starch to be used for sizing high-grade paper.

5. Viscosity: Because the ratio of amylopectin to amylose in cassava starch is as high as 8:2, it has a high peak viscosity. This feature is suitable for many purposes. At the same time, cassava starch can also be modified to eliminate viscosity and produce loose structure, which is very important in many food processing.

6. High freeze-thaw stability: Cassava starch paste shows relatively low reversibility, so it can prevent water loss during the freeze-thaw cycle. This characteristic can be further enhanced by modification.

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