Photo by Orange Piggy © Sarah Phillips
Glutinous rice is made from sweet rice, despite its name, has no gluten and is gluten free. It is called mifen (Chinese); pinyin: mǐ fěn in Chinese, galapong in Ilokano/Filipino and pirinç unu in Turkish. The flour is principally starch, plus a small amount of protein. The starch is waxy and makes an excellent gel. It is a staple food within both Northern and North-Eastern (Isaan) Thailand where people eat it instead of long grain rice, traditionally sticky rice is eaten just with your hands, by grabbing clumps from the round rice basket and rolling it between your fingers into ball shapes, before dipping it into the savoury dish or curry that usually accompanies it.
QUICK-BREAD RECIPE HELP / GLUTEN-FREE RECIPE HELP
INGREDIENTS
180 g glutinous rice flour
20 g cornstarch
4 g baking powder
40 g unsalted butter, softened
20 g cream cheese, softened
25 g egg, lightly beaten
120 ml water
20 g grated parmesan cheese or grated cheddar cheese, or finely chopped mozzarella cheese
INSTRUCTIONS
1. Preheat the oven to 400 degrees F. Line a baking sheet with a parchment paper. Sift together the glutinous rice flour, cornstarch and baking powder. Set aside.
2. In a medium bowl, beat the butter, cream cheese and sugar (use a wooden spoon) until light in color. Add the egg and beat until well combined.
3. Add the flour mixture to the creamed butter mixture. Gradually add water and stir until the batter becomes smooth and thick paste. Fold in the grated cheese and mix thoroughly.
4. Drop the batter by round tablespoon onto the prepared baking sheet. Bake for 25 minutes or until puff. They will have cracks on top.
SERVE
Serve warm or cold.
