Types
In Japanese, rice flour is called komeko (米粉?) and is available two forms: glutinous and non-glutinous. The glutinous rice is also called sweet rice, but despite its name it is neither sweet nor does it contain gluten; the word glutinous is used to describe the stickiness of the rice when it is cooked. The non-glutinous variety called jōshinko (上新粉?) is made from short-grain rice and is primarily used for creating confectioneries. Mochigomeko (もち米粉?, or mochiko for short) is a glutinous one produced from ground cooked glutinous rice (もち米, mochigome?) and is used to create mochi (pictured) or as a thickener for sauces. Another glutinous variety called shiratamako (白玉粉?) is produced from ground raw glutinous rice and is often used to produce confectioneries.
In Chinese, it is called mifen (Chinese: 米粉; pinyin: mǐ fěn), galapong in Ilokano/Filipino, and pirinç unu in Turkish.
Read more about this topic: Rice Flour
Famous quotes containing the word types:
“The wider the range of possibilities we offer children, the more intense will be their motivations and the richer their experiences. We must widen the range of topics and goals, the types of situations we offer and their degree of structure, the kinds and combinations of resources and materials, and the possible interactions with things, peers, and adults.”
—Loris Malaguzzi (1920–1994)
“He’s one of those know-it-all types that, if you flatter the wig off him, he chatter like a goony bird at mating time.”
—Michael Blankfort. Lewis Milestone. Johnson (Reginald Gardner)
“If there is nothing new on the earth, still the traveler always has a resource in the skies. They are constantly turning a new page to view. The wind sets the types on this blue ground, and the inquiring may always read a new truth there.”
—Henry David Thoreau (1817–1862)