Mar 9, 2021 • 23M

XO Soused - some notes on rice flour

Andrew Wong and Mukta Das
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A fortnightly chat about techniques and dishes from a professional Chinese kitchen, their history and their cultural setting
Episode details

Rice flour is the key ingredient that makes hundreds of different types of dim sum possible. Is it still as important in the Chinese kitchen as it was 2,000 years ago? What happened when wheat flour arrived? What does rice flour do that wheat flour doesn’t? What is the difference between glutinous and non-glutinous rice flour? Find out how to use this ingredient to create a variety of dishes with many different finishes, from crispy outer textures for pastries to a squidgy chewiness for cakes.

A puff ball pastry covered in sesame seeds on a small white plate. On the side of the plate is a paint brush and next to the plate is a small bowl of red coloured sauce. Plate, bowl and brush are on a wooden table
Andrew’s uses glutinous rice flour along with other starches to create his dim sum puff ball, served with a plum sauce.

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