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)
“As for types like my own, obscurely motivated by the conviction that our existence was worthless if we didn’t make a turning point of it, we were assigned to the humanities, to poetry, philosophy, painting—the nursery games of humankind, which had to be left behind when the age of science began. The humanities would be called upon to choose a wallpaper for the crypt, as the end drew near.”
—Saul Bellow (b. 1915)
“Our major universities are now stuck with an army of pedestrian, toadying careerists, Fifties types who wave around Sixties banners to conceal their record of ruthless, beaverlike tunneling to the top.”
—Camille Paglia (b. 1947)