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Bánh tráng or bánh đa nem, a Vietnamese term (literally, coated bánh), sometimes called rice paper wrappers, rice crepes, rice wafers or nem wrappers, are edible Vietnamese wrappers used in Vietnamese cuisine, primarily in finger foods and appetizers such as Vietnamese nem dishes. The term rice paper wrappers can sometimes be a misnomer ...
Botan Rice Candy is a specific brand of a category of Japanese candy called bontan ame (ボンタンアメ). Bontan ame are soft, chewy, citrus-flavored candy with an outer layer of rice paper or Oblaat. The rice paper is clear and plastic-like when dry, but it is edible and dissolves in the mouth. This candy was invented by Seika Foods in 1924 ...
They are then wrapped in a printed waxed paper wrapper. The rice wrapping layer is meant to be eaten along with the rest of the candy and can be found in the list of ingredients in the UK as "Edible Glutinous Rice Paper (edible starch, water, Glycerin Monostearate)" along with liquid maltose, white granulated sugar, whole milk powder, butter ...
Pootharekulu (plural) or poothareku (singular) is a popular Indian sweet from the Andhra Pradesh state of south India. [1] The sweet is wrapped in a wafer-thin rice starch layer resembling paper and is stuffed with sugar, dry fruits and nuts.
Bánh tráng trộn (meaning mixed rice paper or rice paper salad [1] in Vietnamese), is a popular Vietnamese street food made of rice paper mixing with a varieties of other ingredients. Originated as a snack for school students, bánh tráng trộn has since gained popularity in all over Vietnam and with oversea Vietnamese communities.
Rice paper is a product constructed of paper-like materials made from different plants. These include: These include: Thin peeled dried pith of Tetrapanax papyrifer : A sheet-like "paper" material was used extensively in late 19th century Guangdong , China as a common support medium for gouache paintings sold to Western clients of the era.
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Many types of Japanese candy are wrapped in oblate film, which is an edible, thin cellophane made of rice starch. It has no taste nor odor, and is transparent. It is useful to preserve gelatinous sweets by absorbing humidity. In America, these films are called oblate discs, blate papes, and edible films.
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