Glutinous rice flour, commonly known as glutinous rice flour, is a finished product that glutinous rice is soaked overnight, stirred into slurry with a water mill, put into a cloth bag, hung overnight, and dried after water drops dry.

The viscosity of glutinous rice flour is higher than that of ordinary rice flour. It can be used to wrap jiaozi, Yuanxiao and other family snacks, and is famous for its unique flavor. Unless otherwise specified, generally commercially available glutinous rice flour is raw glutinous rice flour. Cooked glutinous rice flour is a kind of processing flour, which is mainly made by frying glutinous rice flour and grinding it. Powder particles are loose, generally clean and white, with high water absorption, and stick together when meeting water.

Extended data

Method of self-made glutinous rice flour

material

Main components; 400 grams of glutinous rice.

Accessories; 300 ml of water.

1, after washing the glutinous rice, soak it in enough water for one night.

2. Add water to glutinous rice and put it into a blender to stir it into fine rice slurry.

3. Take a big bowl, spread a layer of gauze, and pour the rice paste in.

4. Drainage.

5, the first filtration.

6. Wash the gauze, and then put the glutinous rice balls in.

7. Squeeze the excess water by hand, as shown in the figure.

8. Twist it by hand and let it dry.

9, homemade glutinous rice flour finished product map.

Baidu encyclopedia-glutinous rice flour