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Short-grain glutinous rice from Japan Long-grain glutinous rice from Thailand Glutinous rice flour. Glutinous rice (Oryza sativa var. glutinosa; also called sticky rice, sweet rice or waxy rice) is a type of rice grown mainly in Southeast East Asia, the northeastern regions of India and Bhutan which has opaque grains, very low amylose content, and is especially sticky when cooked.
The cake has two essential raw materials, rice and water. Sticky rice (also called sweet rice, Oryza sativa var. glutinosa, glutinous sticky rice, glutinous rice, waxy rice, botan rice, biroin chal, mochi rice, pearl rice, and pulut), [27] whether brown or white, is best for mochi-making, as long-grain varieties will not expand correctly. Water ...
Sweet, glutinous rice is washed, soaked, steamed and pounded into a smooth mass. Then guests take turns pinching off pieces to make into small buns that are later eaten for dessert. King cake ...
Zongzi (Chinese: 粽子 ⓘ; ZOHNG-zih), rouzong (Chinese: 肉粽; Pe̍h-ōe-jī: bah-càng), or simply zong (Chinese: 糉; Jyutping: zung 2) is a traditional Chinese rice dish made of glutinous rice stuffed with different fillings and wrapped in bamboo leaves.
The traditional method is to take glutinous rice mixed with malt, and let the natural enzymatic process take place, converting the starch to syrup [1] which consists mainly of maltose. [2] The second and more common method is acid hydrolysis of potato starch or sweet potato starch by adding acid, such as hydrochloric , sulfuric or nitric acids ...
In the traditional recipe for bibingka glutinous rice is soaked in water overnight in tapayan jars to ferment with wild yeast called bubod or tuba palm wine, then ground with a millstone or gilingang bato into a batter called galapong. The fermentation provide a faint aftertaste to the product.
The preparation begins with washing and soaking white and purple (nga cheik) glutinous rice. In a giant wide wok on a low stove, the glutinous rice is kneaded, crushed and boiled with water and ground nut oil until it becomes a thick blackish grey paste. [2] The wok is lowered from the stove on to a small wooden block to hold it.
Southerners eat glutinous rice balls. Yuanxiao is basically sweet, while glutinous rice balls are both sweet and salty. In Guizhou, there is also a dish called stir-fried glutinous rice balls with pickled vegetables. Glutinous rice balls are no longer a staple food or a snack, but a special dish that is both a dish and a meal.