Water-milled glutinous rice flour is a powder made from glutinous rice washed with water and then ground by a stone mill. Unlike other types of glutinous rice flour, water-milled glutinous rice flour has finer grains and a smoother texture, so it has unique applications in cooking.
Water-milled glutinous rice flour is mainly used to make traditional Chinese pastries, such as rice cakes, yuanxiao, glutinous rice balls, glutinous rice cakes, etc. In addition, it can be used to make traditional pastries such as sticky rice balls and glutinous rice rolls. In Southeast Asian countries such as Thailand and Vietnam, water-milled glutinous rice flour is also an important raw material for making traditional delicacies.
When making pastry, water-milled glutinous rice flour usually needs to be mixed with water or other liquids, and heated by steaming, boiling, etc. to make it into a sticky batter. During the production process, it is necessary to pay attention to the proportion of the mixed liquid and the cooking time to ensure the texture and taste of the final pastry.
In addition to being used to make traditional pastries, water-milled glutinous rice flour can also be used in some modern dishes, such as making glutinous rice balls, glutinous rice cakes, etc. In some parts of Asia, people also like to grind glutinous rice flour with water to make desserts, such as sesame paste, red bean cake, etc.
In addition, water milled glutinous rice flour also has some other applications. For example, it is used to increase the consistency of the taste in certain dishes, or to make some special pasta, such as wonton, dumplings, etc.
It should be noted that due to the strong viscosity of water-milled glutinous rice flour, it needs to be proportioned according to the proportion requirements in the specific recipe when using it. If you use too much, it may cause the pastry to be too sticky and affect the taste.