Sticky rice flour in the supermarket called rice flour, indica rice flour, rice flour is the seeds of the graminaceous plant rice (rice) ground into powder, in other words, in layman's terms, it is a powdery substance ground from ordinary rice. Sticky rice flour is off-white in color, is the least glutinous of the rice varieties, has a delicate and smooth texture, is not very sticky, and makes a less sticky dough.

The food made of sticky rice flour, soft and dense, tender and smooth, but not sticky and glutinous texture, easy to harden when cooled, sticky rice flour is often used to make a variety of snacks type of desserts, such as turnip cake, taro cake, bowl of cake, intestinal noodles, and other snacks

Sticky rice flour suitable for the crowd

The general population can be eaten, suitable for the general population can be eaten, and the dough is less sticky, the dough is less sticky, the dough is less sticky. The general population can eat, suitable for all the weak people, fever, long illness, women, women after childbirth, the elderly, infants and young children with weakened digestive capacity, cooked into thin porridge to regulate consumption. Diabetic patients should not eat.

Buy sticky rice flour to note: the real pure sticky rice flour is not snow white, but slightly gray. Many merchants in order to make a profit, the powder will add other materials to whiten. Pick up a little powder, with the thumb and forefinger squeeze rubbing, pure sticky rice flour is not at all feel the granular, smooth, soft.