Thai glutinous rice flour and Northeastern glutinous rice flour are similar in some aspects, but their advantages and differences are mainly reflected in their origin, processing methods, taste and uses.

Thai glutinous rice flour (Thai Nuo):

1. Origin: Mainly derived from Thai glutinous rice.

2. Processing method: Thai glutinous rice flour is generally made by soaking in water, steaming, cooling and grinding.

3. Taste: Tai Nuo has a soft texture, moderate viscosity, smoothness and elasticity.

4. Usage: Thai Nuo is widely used in some glutinous rice foods in Thailand and Southeast Asia, such as Thai glutinous rice balls, glutinous rice cakes, etc.

Northeastern Glutinous Rice Flour (Dongnuo):

1. Origin: Mainly derived from glutinous rice in Northeast China.

2. Processing method: The production process of Northeastern glutinous rice flour includes soaking, cooking, drying, grinding and other steps.

3. Taste: Dongnuo has high viscosity and toughness, and is often used to make harder glutinous rice foods such as rice cakes and glutinous rice balls.

4. Usage: Dongnuo is suitable for some glutinous rice foods in northern China, such as sweet and sour pork buns, glutinous rice balls, rice cakes, etc.

For making products that are stickier, glutinous, and slippery, Thai glutinous rice flour may be more suitable. The texture of Tai Nuo is smooth and tender, with moderate viscosity and a certain elasticity. Of course, you can also try mixing Thai glutinous rice flour and Northeastern glutinous rice flour in a certain proportion to adjust the texture to suit your product needs. The final choice of glutinous rice flour depends on the specific requirements and target taste of your product.