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
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