Product Details

Flavor Name: Glutinous Rice Flour
Size: 1 Pound (Pack of 1)
Brand: ERAWAN
UPC: 885469001061
EAN: 0885469001061
MPN: Does not apply

• Is Discontinued By Manufacturer : No
• Package Dimensions : 6.5 x 5 x 2 inches; 15.2 Ounces
• Manufacturer : ERAWAN
• Best Sellers Rank: #7,580 in Grocery & Gourmet Food (See Top 100 in Grocery & Gourmet Food) #9 in Rice Flour
• #9 in Rice Flour
• Customer Reviews: 4.6 out of 5 stars 2,488 ratings

• One of essential ingredients in Asian Cooking: sweet Glutininous flour
• Ground in traditional water mill, which yields extra fine flour
• Delicious and nutrition. Great for mochi, rice cake, baking and many more
• From Thailand, where the best glytinous rice grows

Flavor Name:Glutinous Rice Flour | Size:1 Pound (Pack of 1) Glutinous RiceFlour is also known as sweet rice flour or sweet rice powder, this flour ismade from short-grain rice that becomes moist, firm and sticky when cooked, aresult of its higher proportion of waxy starch molecules. Red Bean MochiRecipe Mochi is one of our family’s favourite desserts which is a Japaneserice cake made of glutinous rice. One of the many Japanese confections such asdaifuku, that is mochi stuffed with sweet fillings, like sweetened red beanpaste, is very popular around the world. You can stuff any other sweetfillings you like in mochi. No wonder mochi is widely welcome by differentpeople with different tastes. 220 gm glutinous rice flour 110 gm sugar 200 mlcoconut milk (or milk) desiccated coconut (or fried glutinous rice flour) tocoat mochi Red bean paste ingredients: 1/2 cup red beans 1 1/2 cup water rocksugar to taste Combine glutinous rice flour with sugar well. Gradually stir incoconut milk (or milk) until smooth. Transfer flour mixture in a greasedshallow plate (see picture 1), steam over high heat with cover for 30 minutes,or until cooked through (see picture 2). Use a chop stick to test if it’scooked. If not much flour mixture sticks to the chop stick, it’s done. Letcool down a bit until you don’t feel too hot to handle. Transfer to a greasedsurface. Cut into 12 even small portions. Knead each into a small disc. Spoonred bean paste in the middle (see picture 3). Fold the edge to seal the mochi.Lightly roll it into a ball shape using both palms, then coat with desiccatedcoconut. The alternative way to coat mochi is to use cooked glutinous riceflour. Fry some extra glutinous rice flour on a non-stick frying-pan overmedium-low heat without any oil. Let it cook for 3 minutes until aromatic.Don’t let it burn by all means. After the cooked flour cools down a bit, youcan use it to coat mochi.