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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.
In Japan, cooked glutinous rice flour, called mochigomeko (or mochiko for short) is used to create mochi, dango or as a thickener for sauces. [2] [3] Uncooked glutinous rice flour shiratamako is often used to produce confectioneries. [3] The non-glutinous rice flour jōshinko is primarily used for creating confectioneries. [3]
Glutinous rice is soaked, ground into flour, and then steamed in a siru (rice cake steamer). [9] The rice may or may not then be pounded. Sometimes, the rice is ground after being steamed instead of before. Chapssal-tteok can be coated with gomul (powdered sesame or beans) and steamed, or it may be boiled and then coated.
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.
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]
Traditional puto seco is made from galapong, ground glutinous rice grains soaked in water overnight. However, modern versions are more commonly produced with rice flour or all-purpose flour. It is mixed with cornstarch, butter, eggs, salt, and sugar. Milk can also be added. It is baked until dry and brittle.
Goto typically uses glutinous rice (malagkit), but can also be made with regular rice boiled with an excess of water. It is prepared almost identically to arroz caldo. Rice is cooked with water infused with ginger, then garnished with toasted garlic, scallions, black pepper, and crumbled chicharon. They are served on individual bowls while hot.
The dough is made from glutinous rice flour and flour instead of rice milk because it requires prior preparation. Banana leaves are coated with oil to make the hee pan more fragrant than the traditional recipe, and the red yeast rice powder gives the hee pan its coloring. Hee pan proofing before steaming. Modern-day hee pan is made by: