Difference between glutinous rice flour and starch
Release time : 03/13/2026 09:30:04
Rice is the grain of fragrant rice, which contains rich nutrition, including protein, fat, sugar, calcium, phosphorus, iron, vitamin B1, vitamin B2, niacin and starch.
Starch is extracted from seeds or tubers of plants, and many plants have a high starch content. Examples include rice, wheat, corn, potatoes, etc.
Difference between Glutinous Rice Starch and Dextrine Glutinous rice starch is extracted from the seed or tuber of a plant. Many plants have high levels of starch, for example rice, wheat, corn, potatoes, etc.
Starch can be considered as a high polymer of glucose, besides its edible use, it also has an industrial application such as producing dextrose, maltose, glucose and alcohol.
Glutinous rice is the grain from the husk of a glutinous rice plant, and in the south of China it is called "glutinous rice," while in the north it is often simply called "rice."
Glutinous rice is rich in nutrients, including proteins, fats, carbohydrates, calcium, phosphorus, iron, vitamins B1, B2, niacin and starch, etc. It can nourish the middle and benefit the Qi, strengthen the spleen and nourish the stomach, and stop excessive sweating.
However, glutinous rice flour is not suitable for excessive consumption at one time due to its indigestibility, especially for those with diabetes, overweight, or other chronic diseases such as kidney disease and hyperlipidemia.
In daily cooking, glutinous flour is generally used to make soup dumplings and glutinous rice cakes, while starch is commonly used for making porridge or thickening.
Although both glutinous rice flour and starch look similar in appearance, they are two entirely different foods. Both are white powders that absorb water when mixed with it. However, after being cooked, glutinous rice flour has a toughness, while starch does not.
Glutinous rice flour is made by soaking glutinous rice overnight in water, grinding it into a pulp, then hanging the bag over night to allow the water to drip off. The next morning, break up the sticky rice paste and dry it out before making your own glutinous rice cakes.
The taste of glutinous rice flour is sweet, and its nature is relatively mild. From the perspective of Traditional Chinese Medicine, it enters the Liver, Stomach, and Lung meridians.
Therefore, glutinous rice flour can nourish the middle jiao and qi, strengthen the spleen and stomach, and stop excessive sweating. It has a certain therapeutic effect on patients with spleen deficiency cold, poor appetite, abdominal distension and diarrhea.
Additionally, glutinous rice can be used for tonification and has a good therapeutic effect on micturition frequency and night sweats.
Glutinous rice flour also has its own contraindications.
That is to say, those with damp heat and excessive phlegm should avoid consuming it, as well as individuals who are feverish, have yellow sputum, jaundice, and abdominal distension.
Rice is sticky and difficult to digest. Therefore, it should not be used to make cakes for infants, the elderly, those with weak digestive powers after illness, or for diabetes patients.
There are two kinds of glutinous rice flour: water-ground glutinous rice flour and cooked glutinous rice flour.
Rice flour, when made by water-milling, is softer, more tender, and slightly sweeter, making it ideal for making dumplings such as tangyuan or yueyuan, especially the ones from Ningbo.
Rice flour, which is a type of processed powder, is primarily made by roasting rice flour and grinding it into fine powder. Cooked rice flour tends to be looser and has stronger absorbency, adhering to water when exposed.
Every food is the same, because of different quality and varieties there are different prices.
Different types of glutinous rice flour will have different prices.
Regular glutinous rice flour is now widely available in the market, with many manufacturers producing it, hence its price isn't expensive, generally around 8 yuan per 500 grams.
To determine whether or not the sticky rice flour is good, one must learn to judge it through sensory experience.
The rice flour is white and clean, with no signs of mold or spoilage, nor does it have an unpleasant odor.
The texture is tender, smooth, and does not irritate the teeth.
If you're a fan of sticky sweets, why not buy some glutinous rice flour at home and try making your own desserts like glutinous rice cakes, glutinous rice balls, and more? The prices are affordable and the process is straightforward.
Rice flour is a kind of food rich in nutrition, including proteins, fats, sugars, calcium, phosphorus, iron, vitamins B1, vitamin B2, niacin and starch.
Glutinous rice flour is also known as glutinous rice flour.
Moreover, glutinous rice is mild and nourishing, capable of nourishing deficiency, enriching blood, strengthening the spleen, warming the stomach, stopping sweating, and is suitable for patients with gastrointestinal deficiency cold-induced nausea, reduced appetite, diarrhea, as well as symptoms such as spontaneous sweating, shortness of breath due to qi deficiency, and abdominal distension during pregnancy.
However, glutinous rice flour is relatively difficult to digest in the gastrointestinal tract.
I'm sure you've heard that glutinous rice flour is a low-calorie food for weight loss.
However, this is because every 100g of glutinous rice flour has a calorific value of 340kcal, but the calories in cooked glutinous rice are absorbed by water, so every 100g of cooked glutinous rice has a calorific value of 116kcal.
The calories of both raw and cooked glutinous rice flour are different, you know.
Glutinous rice has many uses.
The rice wine made from the glutinous rice is a kind of health food that can nourish the body and cure diseases.
The rice wine made from ingredients such as glutinous rice, Eucommia ulmoides, Astragalus membranaceus, goji berries, and Angelica sinensis can enhance vitality, improve appearance and health, and relax muscles.
How to fry cooked rice flour, when frying raw rice flour, prepare a clean pan.
Dirty pans can easily cause sticking during cooking.
Additionally, be careful not to wet the glutinous rice flour.
When cooking, do not add oil or water, and keep the fire low. Then, pour in the glutinous rice flour and continuously stir it until it begins to turn slightly golden.
After being stir-fried, the glutinous rice flour may turn into chunks. Then they are ground into powder and become cooked glutinous rice flour.
The process described here involves frying raw glutinous rice flour to make it mature.
Because glutinous rice flour becomes sticky when it comes into contact with water, there are certain techniques involved in frying glutinous rice flour.
Many people hear "scrambled" and automatically assume it involves oil, but in the case of scrambling glutinous rice flour, it's not necessary to use oil.
Nowadays, glutinous rice flour is not usually roasted; it's mostly dried.
*The medical information provided in this text is for reference only.
In case of discomfort, it is recommended to seek medical attention immediately. The diagnosis and treatment should be based on the examination by a face-to-face physician.