Soup dumpling flour and glutinous rice flour are not exactly the same.

Soup dumpling flour is a kind of glutinous rice flour. Glutinous rice flour is actually a general term for two kinds of flour, namely water-milled glutinous rice flour and cooked glutinous rice flour.

Water-ground glutinous rice flour is very glutinous, very silky, tastes tough, and is usually used to make soup dumplings and lanterns, cooked glutinous rice flour, or steamed glutinous rice flour, also called cake flour, the difference between the characteristics of this glutinous rice flour and water-ground glutinous rice flour is that cooked glutinous rice flour is sticky when it comes into contact with water, whereas water-ground glutinous rice flour is not sticky.

Soup dumpling flour is mainly used to make food such as soup dumplings, yam cakes and pumpkin cakes. Glutinous rice flour is also more versatile and can be used to make glutinous rice balls or pearl glutinous rice meatballs. In terms of storage environment, both kinds of powder should be placed in a low temperature and airy environment.

Characteristics of glutinous rice flour:

Glutinous rice flour, glutinous rice is soaked, with a water mill into a slurry, when the water is dry, the wet glutinous rice flour dough broken and dried to produce, the raw material is glutinous rice. Glutinous rice, is the shelled seed kernel of glutinous rice (Gramineae rice), which is also known as jiangmi in the northern region.

Glutinous rice flour is white in color, tender and smooth, with loose particles, sufficient toughness, strong water absorption, easy to stick together in water, and has a strong viscosity.

Glutinous rice flour is mainly used to make some sticky desserts, such as rice cakes, pumpkin cakes, snowmelt, glutinous rice cake and so on. The pastries made with glutinous rice flour are not as hard as those made with flour, but very soft.