being baked into bibingka''
By rice Rice flour can be made from
indica,
japonica, and
wild rice varieties. Usually, rice flour (, , , , , , , , , ) refers to flour made from non-glutinous
white rice. When made with
glutinous rice (or
sweet rice), it is called glutinous rice flour or sweet rice flour (,
Japanese: ;
romanized:
shiratamako, ). In Japan, the glutinous rice flour produced from ground cooked glutinous rice, used to make
mochi, is called
mochigomeko (, or
mochiko for short). When made with
brown rice with only the inedible outer hull removed, it is called brown rice flour (, ). Flour made from
black,
red, and green rice are each called as black rice flour (), red rice flour (), green rice flour (). In comparison to brown rice flour, white rice flour (, ) can be specified as so.
By milling methods Different milling methods also produce different types of rice flour. Rice flour can be dry-milled from dry rice grains, or wet-milled from rice grains that were soaked in water prior to milling. Usually, "rice flour" refers to dry-milled rice flour (), which can be stored on a shelf. In
Korea, wet-milled rice flour () is made from rice that was soaked in water, drained, ground using a stone-mill, and then optionally sifted. Like moderately moist sand, wet-milled rice flour forms an easily breakable lump when squeezed with a hand. It is usually stored in the freezer. In the
Philippines, rice flour is not traditionally prepared dry. Rather, it is made by first soaking uncooked glutinous rice overnight (usually allowing it to slightly ferment) then grinding the results (traditionally with stone mills) into a rich and smooth viscous rice dough known as . == Uses ==