1. Different raw materials: japonica rice flour is made from grinding japonica rice, glutinous rice flour is made from grinding glutinous rice, cornstarch is made from mung beans, and flour is made from wheat. .

2. Different uses: Japonica rice flour is usually used with glutinous rice flour in a certain proportion to make various pastries. Glutinous rice flour is used to make some snacks with higher viscosity, such as New Year cakes, mayan, mochi, glutinous rice cakes, pumpkin cakes, and red sweet potato cakes. Glutinous rice flour can be added to increase the viscosity of the products. Effect.

3. Different characteristics: Japonica rice flour and glutinous rice flour are collectively called rice flour. They both have good stickiness, soft and delicate. High-gluten flour is active and smooth, medium-gluten flour has a loose structure, and low-gluten flour is white in color and easy to form lumps.

Precautions when using glutinous rice flour

People with damp-heat and phlegm-fire should not eat it; people with fever, cough, yellow phlegm, jaundice, and abdominal distension should not eat it.

Glutinous rice is sticky and sticky. If used as cakes, it will be more difficult to digest. People with weak digestion after illness should not eat glutinous rice cakes. People with diabetes should eat less or not at all.

Patients with gastrointestinal diseases: Glutinous rice is warm in nature and stagnates qi. It contains many and long plant fibers. Eating too much will increase the burden on the gastrointestinal tract. If a patient suffering from duodenal ulcer eats glutinous rice flour, it is very likely that the ulcer will perforate and bleed.

Reference for the above content? Baidu Encyclopedia - Japonica Rice, Baidu Encyclopedia - Glutinous Rice Flour, People's Daily Online - How to make the most delicious glutinous rice flour. A complete list of recipes for glutinous rice flour