Sweet Rice Flour
Description
Sweet rice flour, also known as glutinous rice flour or mochiko, is a fine, powdery ingredient made from short-grain glutinous rice. Despite its name, 'sweet' refers to its sticky quality when cooked rather than any inherent sugary flavor. This flour is characterized by its unique sticky and chewy texture after cooking, which differs from the non-glutinous rice flours. It is widely used in various culinary practices around the world and plays a significant role in Asian cuisine especially.
Common uses
Sweet rice flour is commonly used as a thickener in sauces and gravies, as a binding agent in dumplings, and as the primary ingredient in various confections and desserts. It is also a popular choice for gluten-free baking, providing a desirable texture to cakes, cookies, and other pastries.
Nutritional value
Calories
Sweet rice flour typically contains about 366 kcal per 100 grams or approximately 4 2/3 tablespoons (35 grams, 1.2 oz) providing around 128 kcal.
Protein
It offers around 6 grams of protein per 100 grams or about 2 grams per 35 grams (1.2 oz) serving.
Fat
This flour is low in fat, with less than 1 gram per 100 grams, making it a negligible source of fats.
Carbohydrates
The flour is rich in carbohydrates, with about 80 grams per 100 grams or roughly 28 grams in a 35 grams (1.2 oz) serving.
Vitamins
It contains minimal amounts of vitamins, with B vitamins present in trace amounts.
Minerals
Sweet rice flour provides small amounts of essential minerals such as iron and potassium.
Health benefits
As a gluten-free ingredient, sweet rice flour is a suitable alternative for those with celiac disease or gluten intolerance. Its high carbohydrate content also makes it a quick source of energy. However, it should be consumed in moderation due to its low fiber content.
Potential risks
For individuals managing their blood sugar levels, sweet rice flour's high glycemic index may be a concern. Additionally, those with a rice allergy should avoid this flour.
Common recipes
Sweet rice flour is essential in making mochi, rice cakes, and various sweet and savory dumplings. It is also used in pancake mixes, batters, and as a dusting flour for confectioneries.
Cooking methods
It can be steamed, boiled, or baked. In Asian cooking, steaming is a common method to achieve the desired sticky, chewy texture.
Pairing with other ingredients
This flour pairs well with coconut milk, red bean paste, and fruits for desserts, as well as with meats and vegetables in savory dishes.
Summary
Sweet rice flour is a versatile and essential ingredient in both traditional Asian dishes and modern gluten-free baking. It provides unique textural properties and is an excellent thickener and binding agent. While it is a gluten-free staple, it is important to consider its high glycemic index when incorporating it into a balanced diet.