Rice Flour: A Staple in Filipino Snacks and Desserts

What is rice flour?

Rice flour is a fine powder you get by milling or grinding rice grains. It has a neutral flavor, so you can use it in all kinds of recipes. You'll find two main varieties out there: regular rice flour and glutinous rice flour.

In Filipino and Asian cooking, rice flour plays an important role, from thickening sauces to forming the base of many traditional desserts and snacks. It is also gluten-free, making it perfect for anyone on a gluten-free diet or those dealing with celiac disease or gluten sensitivity.

Regular rice flour vs. Glutinous rice flour

While regular rice flour and glutinous rice flour might seem similar, they are actually quite different. Mistaking one for the other can significantly change the outcome of your dish. These starches are valuable in their own right, with each possessing its special qualities.

Regular rice flour

Regular rice flour is particularly good for baking, providing a light texture to cakes and bread—think of the Filipino classic Bibingka and its light and airy texture. It can also be used to achieve a crisp and golden crust on fried foods, like the sweet and crunchy Maruya (banana fritters).

Additionally, it serves as an excellent thickener in soups, gravies, and sauces, enhancing the velvety consistency of dishes such as Kare-Kare. This type of ground rice flour can be produced from long, medium, or short grain varieties. White rice flour is more common, but you can also find brown rice flour variety.

Glutinous rice flour

Glutinous rice flour, also known as sticky rice flour or sweet rice flour, is made from a specific kind of rice called "malagkit" in Filipino. Unlike regular rice flour, it has a sticky and chewy texture when cooked.

If you're familiar with mochi, the sticky Japanese snack, that's the kind of texture this flour can make. Despite its name, glutinous rice flour does not contain gluten, making it a safe option for those with gluten sensitivities.

Is rice flour gluten-free?

Yes, rice flour is inherently gluten-free, making it a safe and popular gluten-free substitute for those avoiding gluten due to health reasons like celiac disease or gluten intolerance.

Where to find and how to store

Rice flour can be found in the baking aisle of supermarkets, health food stores, and Asian grocery stores. Store it in an airtight container in a cool, dry place to maintain its long shelf life. You can also refrigerate or keep it in the freezer to further extend its shelf life.

How to make rice flour at home?

Making your homemade rice flour is easy and budget-friendly. Just grab your rice and blitz it in a high-speed blender, a powerful food processor, or even a coffee grinder until it's super fine. If there are any chunky bits, just sift them out and blend again.

It's a simple way to have fresh rice flour on hand whenever you need it. If you're not up for the DIY route, buying rice flour is also pretty cheap and saves time. Just store your homemade or store-bought flour in an airtight container in a cool place, and you're all set.

Common uses of rice flour

Rice flour is a versatile ingredient in Filipino cooking, from savory to sweet.

• Coating: Rice flour makes a crispy, light batter for treats like Camote Cue and Ukoy.
• Thickener: Rice flour can thicken sauces, similar to cornstarch, creating a smooth texture to dishes like Kare-Kare.
• Noodles: Rice flour makes chewy and soft rice noodles used in Pancit Palabok and Pancit Bihon.
• Rice Cakes: Traditional rice cakes like Putong Bigas use rice flour to achieve a soft and spongy texture, while chewy treats such like tikoy and kalamay use glutinous rice flour for its distinct chewy consistency.

Filipino snacks and desserts with rice flour

Rice flour is a staple in Filipino cooking, used in a variety of snacks and desserts for its binding and textural properties. Here are some examples:

• Palitaw: Pillowy-soft, chewy rice cakes coated with grated coconut, then topped with sugar and peanuts.
• Espasol: Cylindrical or rectangular rice cakes cooked in a pan and rolled in powder. Ube Espasol is a variation with ube.
• Ube Kalamay: Chewy rice cake made with glutinous rice flour, coconut milk, and ube, cooked to a thick, sticky consistency in a pan.
• Ginataang Bilo-Bilo: A dessert soup with chewy rice flour balls (bilo-bilo) and coconut milk, mixed with cassava, sweet potatoes, taro, jackfruit, sago, and saba bananas.
• Carioca: Deep-fried chewy balls with grated cassava and sweet rice flour, skewered and coated with a caramel glaze.
• Peanut Tikoy Rolls: Chewy rolls filled with a peanut butter mixture and coated with more crushed peanuts.