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The exact modern koku is calculated to be 180.39 litres, 100 times the capacity of a modern shō. [11] [d] This modern koku is essentially defined to be the same as the koku from the Edo period (1600–1868), [e] namely 100 times the shō equal to 64827 cubic bu in the traditional shakkanhō measuring system.
Put chai ko (Chinese: 缽仔糕 or 砵仔糕; Cantonese Yale: buht jái gōu) is a popular snack in Hong Kong. [1] It is a rice cake made from white or brown sugar, long-grain rice flour with a little wheat starch or cornstarch.
Kuih serimuka – a two-layered kuih with steamed glutinous rice forming the bottom half and a green custard layer made with pandan juice. Kuih talam – this kuih has two layers. The top consists of a white layer made from coconut milk and rice flour, whereas the bottom layer is green and is made from green pea flour flavoured with pandan.
Disher style scoop A measuring scoop. In common usage, a scoop is any specialized spoon used to serve food. [1]In the technical terms used by the food service industry and in the retail and wholesale food utensil industries, there is a clear distinction between three types of scoop: the disher, which is used to measure a portion e.g. cookie dough, to make melon balls, and often to serve ice ...
Using wheat flour in its preparation gives it a brownish hue. Putu mayam is made by mixing rice flour or idiyappam flour with water or coconut milk, and pressing the dough through a sieve to make vermicelli-like noodles which are steamed, usually with the addition of juice from the aromatic pandan leaf as flavouring.
Khanom krok [2] or coconut-rice pancakes or mortar toasted pastry, [3]: 10–11 (Thai: ขนมครก, RTGS: khanom khrok, pronounced [kʰā.nǒm kʰrók]) is a traditional Thai dessert. [4] They are prepared by mixing rice flour, sugar, and coconut milk to form a dough.
In baking, a farinograph measures specific properties of flour. It was first developed and launched in 1928. [1] The farinograph is a tool used for measuring the shear and viscosity of a mixture of flour and water. The primary units of the farinograph are Brabender Units, an arbitrary unit of measuring the viscosity of a fluid. [2]
The glutinous rice ball can be dusted with dried coconut on the outside. [1] The outer layer is made of a rice flour dough and the inside is typically filled with a sweet filling. The most common fillings are sugar with coconut and crumbled peanuts , red bean paste , and black sesame seed paste.
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