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Short-grain glutinous rice from Japan Long-grain glutinous rice from Thailand Glutinous rice flour. Glutinous rice (Oryza sativa var. glutinosa; also called sticky rice, sweet rice or waxy rice) is a type of rice grown mainly in Southeast East Asia, the northeastern regions of India and Bhutan which has opaque grains, very low amylose content, and is especially sticky when cooked.
[c] At the end of the Eastern Han dynasty, people made zong, also called jiao shu, lit. "horned/angled millet") by wrapping sticky rice with the leaves of the Zizania latifolia plant (Chinese: 菰; pinyin: gu, a sort of wild rice [25]) and boiling them in lye (grass-and-wood ash water). [26] The name jiao shu may imply "ox-horn shape", [25] or ...
Wedang is the Javanese word for beverage, and Ronde is a Dutch word for the round. The round, sugar- and the crushed peanut-filled ball are composed of glutinous rice flour. The method used to create the ball is similar to creating the Klepon. The sticky balls are served in a sweet ginger soup made with pandan leaves, fresh ginger, and palm ...
Khao niao sangkhaya (Thai: ข้าวเหนียวสังขยา, pronounced [kʰâ(ː)w nǐaw sǎŋ.kʰā.jǎː]) or sticky rice with custard, is a traditional Thai dessert. It is prepared with glutinous rice (commonly known as sticky rice), topped with coconut custard and coconut milk. Khao niao sangkhaya is served warm or at room ...
Sticky rice has an unusually high amount of amylopectin and is very low in amylose, helping the grains stick together as they cook. When we developed our guide to preparing all kinds of rice, we ...
Ciba is glutinous and sticky, embodying Chinese people's attitude on kinship and friendship to stay close to each other. [ citation needed ] Some ciba cakes are round, meaning reunion in Chinese. During festivals, people usually make many ciba cakes, which requires the cooperation of many people from a big family or several families.
Glutinous rice is added to the first batch of coconut milk and the mixture is ground into a paste. Brown sugar is added to the second batch of coconut milk and boiled for several hours to make latík. The mixture of ground glutinous rice and coconut milk is then poured into the latík and stirred until the consistency becomes very thick. It can ...
Suman, or budbud, is an elongated rice cake originating in the Philippines. It is made from glutinous rice cooked in coconut milk, often wrapped in banana leaves, coconut leaves, or buli or buri palm leaves for steaming. It is usually eaten sprinkled with sugar or laden with latik. A widespread variant of suman uses cassava instead of glutinous ...