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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 Asia and the northeastern regions of South Asia, which has opaque grains and very low amylose content and is especially sticky when cooked.
glutinous rice flour cake sweetened, usually with brown sugar. [73] Red Date Cake 紅棗糕 Dessert made with dried jujubes and tapioca flour. Thousand-layer cake 千層糕; qiāncéng gāo; cin1cang4 gou1; chīnchàhng gōu: a dessert made of many layers of salted egg dough. [74] Malay sponge cake: 馬拉糕; mǎlā gāo; máhlāai gōu
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.
Kue gemblong, a rice flour dough covered in sticky brown coconut sugar. Kue ku, a small round or oval-shaped pastry with soft sticky glutinous rice flour skin wrapped around a sweet filling in the centre. Kue pancong, a sweet coconut hot cake. Kue pepe, a sticky, sweet layered cake made of glutinous rice flour.
Kue kochi or koci (also known as passover cake in English) is a Maritime Southeast Asian dumpling (kue or kuih) found in Javanese, Malay and Peranakan cuisine, made from glutinous rice flour, and stuffed with coconut fillings with palm sugar.
Salukara is a Filipino pancake, made with galapong, or ground rice flour. [3] Simple yeast is used as a raising agent, while some use tuba, or palm wine. Rice is used to make it, with native rice being used. [4] It is cooked in pans with pork lard. [5] It is then contained in banana leaves. [4] It tastes like bibingka, with a hint of puto. [6]
The calendar that hangs on a kitchen wall in the old Ho Toy restaurant is still flipped to December 2022, the second-to-last of approximately 768 months the Downtown mainstay was in business.
Jiandui or sesame balls [1] are a type of fried Chinese pastry made from glutinous rice flour. The pastry is coated with sesame seeds on the outside and is crisp and chewy after immediately being cooked. Inside the pastry is a large hollow, caused by the expansion of the dough.