Rice Flour Problem

[bina]

my daughter bought the wrong rice flour so we cant use it for making fried yams or fried bananas...the flour doesnt stay on properly when we do it (with ghatee)

we needed to get the sticky rice flour (peng khao nieow) but got the regular kind and it doesnt work the same (or so sompong says) so what can we ddo with half a kilo of reg. rice flour.... he doesnt have a clue

and why doesnt it work the same?

[The Dan Sai Kid]

You can use rice flour to make some Scottish Shortbread - or you could just chuck it out I suppose

[The Dan Sai Kid]

Sorry, the answer to your other question is that sticky rice has a much higher starch content.

[chownah]

Sorry, the answer to your other question is that sticky rice has a much higher starch content.

<{POST_SNAPBACK}>

Actually I think its the glutin which is a protein. Sticky rice is often called glutinous rice because it contains alot of glutin. Wheat has alot of glutin which is why you can use wheat flour to make bread.

[The Dan Sai Kid]

Sorry, the answer to your other question is that sticky rice has a much higher starch content.

<{POST_SNAPBACK}>

Actually I think its the glutin which is a protein. Sticky rice is often called glutinous rice because it contains alot of glutin. Wheat has alot of glutin which is why you can use wheat flour to make bread.

<{POST_SNAPBACK}>

I got this from a website:

Glutinous Rice Flour is also known as sweet rice flour or sweet rice powder, this flour is made from short-grain rice that becomes moist, firm and sticky when cooked, a result of its higher proportion of waxy starch molecules. Because of its chewy texture, glutinous rice flour is a favorite base for dumplings, buns and pastries. Sweets made with glutinous rice flour are popular and widely available throughout Southeast Asia. Useful Hints, regular rice flour cannot be substituted in recipes that call for glutinous or sweet rice flour.

That's why your flour doesn't stick - not enough starch.

Edited June 4, 2005 by Grant

[chownah]

Sorry, the answer to your other question is that sticky rice has a much higher starch content.

<{POST_SNAPBACK}>

Actually I think its the glutin which is a protein. Sticky rice is often called glutinous rice because it contains alot of glutin. Wheat has alot of glutin which is why you can use wheat flour to make bread.

<{POST_SNAPBACK}>

I got this from a website:

Glutinous Rice Flour is also known as sweet rice flour or sweet rice powder, this flour is made from short-grain rice that becomes moist, firm and sticky when cooked, a result of its higher proportion of waxy starch molecules. Because of its chewy texture, glutinous rice flour is a favorite base for dumplings, buns and pastries. Sweets made with glutinous rice flour are popular and widely available throughout Southeast Asia. Useful Hints, regular rice flour cannot be substituted in recipes that call for glutinous or sweet rice flour.

That's why your flour doesn't stick - not enough starch.

<{POST_SNAPBACK}>

Thank you so much!!! I have always thought that glutious rice contained gluten but in checking out your information I have discovered that it in fact does NOT contain gluten. Thanks again.

[bina]

now we know why it wont stick, the question is, what to cook with it: isaan guy hasnt a clue so checking here....

recipes anyone

people with gluten problens can use any rice products AFAIK

[The Dan Sai Kid]

I saw this recipe:

Savory grilled coconut-rice pancakes (Kanom krok)

This recipe for one of Thailand's favorite marketplace sweets comes from Kasma Loha-unchit's award winning cookbook It Rains Fishes.

3 14-oz. cans coconut milk, or 1 3/4 cups coconut cream

with 3 1/2 cups lighter coconut milk

1/4 cup plus 1 Tbs. sugar

2 1/2 Tbs. tapioca or arrowroot flour

3 Tbs. uncooked white jasmine rice

1/3 cup finely shredded fresh coconut, or 1/4 cup dried,

unsweetened shredded coconut

2 cups rice flour

2 tsp. sea salt

2 to 3 Tbs. peanut or corn oil

Optional filling ingredients:

1/4 cup green onions, cut in thin rounds

1/4 cup fresh corn kernels

2 Tbs. cilantro leaves

If using canned coconut milk, spoon into a small saucepan 13/4 cup of the creamiest part from the top of three cans of coconut milk. Heat just enough to melt and smooth out the lumps. Add sugar and stir to dissolve. Allow to cool before mixing in 21/2 Tbs. of tapioca or arrowroot flour. Stir until smooth. Set aside.

Combine the remaining coconut milk from the cans and stir until smooth, heating if necessary to melt the coagulated parts. Allow to cool. Grind the uncooked white rice in a food mill or clean coffee grinder as finely as possible. Do the same with the shredded coconut. Combine the two with the rice flour, salt and coconut milk. Stir and mix until well blended and smooth. Heat a well-seasoned kanom krok griddle (or substitute with an Ebelskiver pancake griddle) on the stove, in a hot oven or over a small round barbecue kettle with medium-hot charcoals. When the griddle is hot, brush the surface indentations with peanut or corn oil. Wait a few seconds before spooning the salty rice mixture into each indentation to about two-thirds full. The batter should sizzle when it hits the hot metal. (If you have a teakettle with a spout, you may find it helpful as a container from which to pour the rice batter onto the griddle.)Before the batter sets, add a dab of the sweet coconut cream mixture over the top to fill and sprinkle the center of each cake with a little bit of one of the toppings, or leave plain. Cover with a round lid and allow to cook for a few minutes, or until the pancakes are firm and crispy brown on the bottom. Remove gently with a rounded spoon. Re-grease the griddle before making the next batch. Because rice flour tends to settle, stir the coconut mixture well before pouring onto the griddle. Serve warm.

Recipe © 1997 Kasma Loha-unchit

I don't know if it's any good or not - but you might be able to use that rice flour for that - where are you located - can't you order sticky rice flour over the net?

[bina]

will try

i can order anything cause i have an int'l card but minimal minimal budget; i grow own veggies, eat own chickens eggs etc as much as possible, make own goat cheese;

go to jerusalem to oriental grocery when thai guys want to buy somethingsimple, they have a lot of stuff but mostly cater to filapino workers since the thai are usually very very remote from city and order stuff thru a mobile oriental food supply and meat store (trust israeli entrepaneurs to come up with that idea thse guys drive all round to different moshavim and kibbutzim though most of the 'bosses' dont know of their existance!!) will have to get them to order for me... thats how i get fresh frozen squid, and the dried things too....

[The Dan Sai Kid]

will try

i can order anything cause i have an int'l card but minimal minimal budget; i grow own veggies, eat own chickens eggs etc as much as possible, make own goat cheese;

go to jerusalem to oriental grocery when thai guys want to buy somethingsimple, they have a lot of stuff but mostly cater to filapino workers since the thai are usually very very remote from city and order stuff thru a mobile oriental food supply and meat store (trust israeli entrepaneurs to come up with that idea thse guys drive all round to different moshavim and kibbutzim though most of the 'bosses' dont know of their existance!!) will have to get them to order for me... thats how i get fresh frozen squid, and the dried things too....

<{POST_SNAPBACK}>

l

Where in Isreal are you?

I left scotland in 1999, and was on Kibbutz Eilon for 2 months. I ended up going to Thailand as I ran out of cash and could make good money teaching english.

I loved my time in Isreal, and was lucky enough to go at a time that was very peaceful.