Glutinous Rice Flour Recipe
If you are unaware of Asian style cooking, then knowing what exactly glutinous rice flour is, can be difficult. Well, let us understand what it means and then we can move on to some delicious glutinous rice flour recipes. Besides being called glutinous rice flour, it is also known as the sweet rice flour or waxy rice flour. This flour is basically used in sauces and other recipes either as a thickening or combining ingredient.
To produce this flour, short-grained rice, which is sticky in texture, is crushed. It is then processed till the flour is ready in its powdery form. The color of the flour is white and it has great absorbing power when comes in contact with liquids. While making pastries or any other baked foods, glutinous rice flour is widely used. Now, that you have a little bit of information about the flour itself, let's go over some mouth-watering recipes.
Poached Taro and Glutinous Rice Ball
Ingredients - For Rice Balls
- 200 g taro root
- 1 cups glutinous rice flour
- 1 cup water
- 1 teaspoon salt
- cup coconut cream
- 150 g sugar
- 875 ml coconut milk
Before we begin with our recipe, let me explain what this actually is. This is a dessert in Thai food and is called Bu Loy Phuok in their language. First of all, peel the taro root, steam it, and mash in the end. In a bowl, mix the rice flour, water, and mashed taro into a dough. On your workstation, roll this dough long like a snake. With a butcher knife, cut 1 cm small pieces and make small balls out of them. In a pot, boil some water and add the balls inside. Once the balls begin to float, drain them out of the water and place in a bowl of ice water. When the balls turn cold, take them out of the ice water and keep on the side. In a different pot, mix coconut milk, salt, and sugar to make the sauce. Keep stirring the sauce till it turns thick. In the end, add the rice balls inside and simmer. In the end, add coconut cream and heat the mixture. Make sure you don't boil, but only heat at simmer. Once hot, take a ladle to serve the taro rice balls along with the coconut sauce in bowls.
Glutinous Rice Dumplings
Ingredients
- 200 g glutinous rice flour
- 150 g Chinese brown sugar
- 5 tablespoons cold water
- Small piece of ginger, sliced
- Small piece of tangerine peel
- 2-3 drops red food color
In a bowl, mix flour to make a dough with water. Use as much water as you want, till you can make a dough. On your workstation, knead the dough for 5 more minutes. Cut the dough in half and add red food color to one ball. Again knead that dough to infuse the color completely. Now take both the pieces of dough and make small marble-sized balls. In a big pot of boiling water and add the balls in it. Till then, prepare another bowl for ice water. When the balls begin to float, wait for another minute to cook completely.
Till that is happening, you can mix ginger, sugar, and tangerine peel in 1 liter water and boil. Once the sugar melts, reduce the heat and simmer till it turns into a thick syrup. Till then, all your dumplings should be ready (remember, don't add all the dumplings at once). As the dumplings are getting ready, place them in ice water to cool. When the syrup is ready, take small bowls to place dumpling and syrup on top to serve.
Bnh Rn and Bnh Cam
Ingredients
- 3 cup glutinous rice flour
- 1 cup yam, mashed
- cup rice flour
- 250 ml water
- 5 tablespoons sugar
- 1 teaspoon baking powder
- Sesame seeds
- 3 tablespoons All-purpose flour
- 200 g mung beans, cooked
- 1 sugar
If you're confused about the name, then let me explain what it means. These are deep-fried balls made with glutinous rice flour. It is very popular in Vietnam. This dish is called Bnh Rn in north Vietnam and Bnh Cam in south Vietnam. Now that you have slight understanding of what this dish is, we'll begin. First of all, mash the cooked mung beans and place in a pot with sugar. Mix properly, and cook till the beans turn dry. Leave the mashed beans aside to cool down.
Once cool, use your hands to make small balls out of the mixture. Keep the size of the balls small (smaller than half an egg). Keep these balls in a platter and place inside the refrigerator to cool. Now we will make the dough. To do so, in a bowl, mix rice flour, yam, and baking powder together. Add as much water as you need to make the dough. Knead the dough for 5 minutes. Place the dough in a bowl, cover with cheesecloth, and leave it aside for 2 hours. Then, you need to cut the dough in small balls so that we can fill them with the mung bean balls. Make the dough balls flat and place one mung bean ball in each flat dough. Cover the mung bean balls properly. Place sesame seeds in a plate and roll the balls in it. Now all you need to do is fry these balls in vegetable oil till they turn golden brown. Serve hot.
Cooking can be such an interesting experience. And when you learn how to cook with different ingredients, such as this glutinous rice flour, then the experience turns unforgettable. I hope that you will make these different glutinous rice flour recipes at home and surprise your family and friends. All the best!
