Description

Erawan Glutinous Rice Flour 500g

Erawan Glutinous Rice Flour is also known as sweet rice flour. It is grounded from glutinous rice, resulting to its unique sticky and chewy texture when heated. Apart from being a staple ingredient in Asian desserts.

Glutinous rice is a type of rice grown mainly in Southeast and East Asia, and the northeastern regions of South Asia, which has opaque grains, very low amylose content, and is especially sticky when cooked. It is widely consumed across Asia.

Glutinous rice also called sticky rice, sweet rice or waxy rice.  It is called glutinous in the sense of being glue-like or sticky.

In the Philippines, glutinous rice is known as malagkit in Tagalog or pilit in Visayan, among other names. Both mean “sticky”. The most common way glutinous rice is prepared in the Philippines is by soaking uncooked glutinous rice in water or coconut milk (usually overnight) and then grinding it into a thick paste (traditionally with stone mills). This produces a rich and smooth viscous rice dough known as galapóng, which is the basis for numerous rice cakes in the Philippines. However, in modern preparation methods, galapong is sometimes made directly from dry glutinous rice flour.  Galapong was traditionally allowed to ferment, which is still required for certain dishes.

Dessert delicacies in the Philippines are known as kakanin (from kanin, “prepared rice”). These were originally made primarily from rice, but in recent centuries, the term has come to encompass dishes made from other types of flour, including corn flour (masa), cassava, wheat, and so on. Glutinous rice figures prominently in two main subtypes of kakanin: the puto (steamed rice cakes), and the bibingka (baked rice cakes). Both largely utilize glutinous rice galapong. A notable variant of puto is puto bumbong, which is made with pirurutong.

Other kakanin that use glutinous rice include suman, biko, and sapin-sapin among others. There is also a special class of boiled galapong dishes like palitaw, moche, mache, and masi. Fried galapong is also used to make various types of buchi, which are the local Chinese-Filipino  versions of jian dui. They are also used to make puso, which are boiled rice cakes in woven leaf pouches.

Aside from kakanin, glutinous rice is also used in traditional Filipino rice gruels or porridges known as lugaw. They include both savory versions like arrozcaldo or goto which are similar to Chinese-style congee; and dessert versions like champorado, binignit, and ginataang mais.

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Product of Thailand.