Cassava flour and glutinous rice flour

In life, many people cannot distinguish between tapioca flour and glutinous rice flour. Because they have similar names, similar edible values, and can often be substituted for each other. In fact, there are still big differences between tapioca flour and glutinous rice flour. For example, their taste is different and their sources are also different. So don’t confuse these two ingredients just because of the difference in one word. This article will introduce the difference between tapioca flour and glutinous rice flour.

Glutinous rice flour

Soak the glutinous rice overnight, grind it into slurry with water, put it in a cloth bag and hang it overnight. When the water droplets have dried up, break the wet glutinous rice dough into pieces and dry it to get the finished glutinous rice flour. Of course, you can also buy ready-made glutinous rice flour in the supermarket. It can be used to make foods such as glutinous rice balls (also known as Yuanxiao) and family snacks, and is famous for its unique flavor.

Main Benefits

Glutinous rice is sweet and warm in nature, and enters the spleen, stomach, and lung meridians; glutinous rice flour foods have the effects of tonifying the middle and replenishing qi, strengthening the spleen and nourishing the stomach, and stopping spontaneous sweating. It has a certain alleviating effect on spleen and stomach deficiency, poor appetite, abdominal distension and diarrhea; glutinous rice has an astringent effect and has a good therapeutic effect on frequent urination and night sweats.

Contraindications and side effects

1. People with excessive dampness, heat, phlegm and fire should not eat it; people with fever, cough, yellow phlegm, jaundice and abdominal distension should not eat it; Glutinous rice flour foods

2. Glutinous rice is sticky, and if it is made into cakes, it will be more difficult to digest. Therefore, infants, the elderly, and people with weak digestion after illness should not eat glutinous rice cakes. Diabetic patients should eat less or no glutinous rice cakes.

Tapioca Flour

Tapioca is the name of a starch extracted from the root of a tropical plant. When tapioca flour and water are mixed and cooked, it will become transparent and have a certain chewy texture. Cassava flour itself has no taste and needs to be added with other seasonings before consumption.

Also known as Thai cornstarch. After adding water and heating it, it will become transparent and have a chewy and elastic texture. Many buns and dumplings in hotels are made of it, and they look delicate and exquisite.

Cassava is one of the three major tubers in the world and is very common in tropical and subtropical regions. In my country, cassava is the fifth largest crop after rice, sweet potato, sugarcane and corn. Cassava flour is starch extracted from the tuberous roots of tropical plants. The most common use of cassava flour is to season dishes and thicken soups. In addition, cassava flour can also be used to make alcohol, fructose, glucose, maltose, MSG, beer, bread, shrimp chips, biscuits, vermicelli, sauces and some chemical products.