Glutinous Rice Flour

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Published 2012

In the past, glutinous rice grains were soaked in water and later ground using the stone mill (batu boh) into fine rice.

The ‘paste’ was then wrapped in cloth and weighed under a heavy granite slab to extract the excess water. When dried, the rice flour was produced.

These days, glutinous rice flour is readily available and is used to achieve a sticky, doughy consistency.

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