Glutinous rice flour is a type of flour made from short-grained sticky rice. This variety of rice is very common in Asia. Used as a sauce thickener or as a binding agent in baked goods, glutinous rice flour is known for its ability to withstand both refrigeration and freezing with no breakdown of the product. The flour itself is powdery, white and unparalleled in absorption. The chewy, elastic quality of the dough makes it a popular base for the creation of pastries and sweets throughout Asia, as it is able to withstand the heat and humidity common throughout the Southeast and the bitter cold that can be found in the Northwest. As a gluten-free flour, it is gaining popularity in the Western world, particularly for those who are required to maintain a wheat-free diet.
Glutinous rice, or sticky rice, is a common component in Asian cuisine. When cooked, glutinous rice becomes moist and firm but also develops a notable stickiness. This is the result of having a greater percentage of amylopectin than other types of rice. This starch component interacts with the surrounding water to form a chewy, sweet side dish. When it is not accompanying any number of traditional Asian main dishes, glutinous rice is being ground to make rice flour. This naturally sweet flour is then used to make buns, dumplings and assorted pastries.

Flour
Glutinous rice flour is also known as sweet flour or waxy rice flour. It is frequently used in Asian recipes to thicken sauces or bind ingredients. Sold in Asian markets across the U.S., this flour is known for its ability to absorb any liquid it comes into contact with, resulting in the creation of a slightly rubbery, clay-like ball of dough. The flour is created by crushing whole grains of rice and processing them until they have reached the consistency of a fine powder that is ultra white in color and slightly sweet.

Uses
Glutinous rice flour is the choice of many for a number of reasons. It is easy to digest and is therefore a common ingredient in baby food or for dishes to be given to the elderly or infirm. Because it contains no wheat, it can be used to create products for those who follow a gluten-free diet. It is also used to bind ingredients in rice-based, lactose-free ice cream. Additionally, while the flour is known for its ability to take up moisture, it is also well-known for its ability to retain it, making it a wise choice for products that need to be frozen and then thawed, as these processes generally result in an overall loss of moisture when products are made with traditional flour.

Dietary Considerations
This type of rice was labelled “glutinous” because of its tendency to be glue-like when cooked, not because it actually contains gluten. It is therefore safe to use as part of a gluten-free diet. However, specific recipes must be sought as you cannot simply substitute glutinous rice flour for regular flour as their properties when added to other ingredients or used in baking are quite different.

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Coloured tapioca sticks
Commercially, the starch is processed into several forms: powder, fine or coarse flakes or meal (“flour”), sticks, and “pearls”. Flakes, rectangular sticks, and spherical pearls must be soaked well before cooking, to rehydrate them; they will easily absorb water equal to twice their volume, becoming leathery and swollen. All these products traditionally are white, but sticks and pearls may be coloured. The oldest and most common colour is brown, but pastel colours are now available. In all its forms tapioca starch is opaque before cooking; after cooking it becomes translucent.
Pearl tapioca

Pearls are made in several sizes, ranging from about 1 mm to 5 mm. In the United States, 2-3 mm pearls are the most common size and are labelled “small”. In good quality pearl tapioca, the pearls are very uniform in size, smooth, and few are broken. The pearls must be further prepared before use. For use in tapioca pudding, pearls are prepared simply by soaking them overnight in water. For use in tapioca drinks, they are prepared by boiling for 25 minutes, until they are cooked thoroughly and are chewy, though not gummy, then allowed to cool. If not used immediately, they may be kept for hours in a syrup of sugar or honey.
Pearl tapioca is easily confused with pearl sago, an equivalent product made from a different starch. In Indonesia these are sometimes multi coloured and nicknamed Pacar Cina
In Southeast Asia, the cassava root is commonly cut into slices, wedges or strips, fried, and served as a snack, similar to potato chips, wedges or French fries. Another method is to boil large blocks until soft, and served with grated coconut as a dessert, either slightly salted or sweetened, usually with palm sugar syrup. Tapai is made by fermenting large blocks with a yeast-like bacteria culture to produce a sweet and slightly alcoholic dessert. A variation of the chips popular amongst the Malays is kerepek pedas, where the crisps are coated with a hot, sweet and tangy chilli and onion paste, or sambal, usually with fried anchovies and peanuts added.

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Agar agar

Agar or agar agar is a gelatinous substance derived from seaweed. Historically and in a modern context, it is chiefly used as an ingredient in desserts throughout Japan, but in the past century has found extensive use as a solid substrate to contain culture medium for microbiological work. The gelling agent is an unbranched polysaccharide obtained from the cell walls of some species of red algae, primarily from the genera Gelidium and Gracilaria, or seaweed Sphaerococcus euchema. Commercially it is derived primarily from Gelidium amansii.
Agar can be substituted for gelatine but has stronger setting properties, about 5 times greater so less of it is required. Unlike gelatine, agar will set at room temperature. It comes in variety of substances. Some can be bought in sheets or alternatively you can buy the powder.

Translations:
Indonesian: Cabe, Lombok
Dutch: Lombok
Dansk: (Danish):n. – chili
Français (French):n. – piment rouge, chili
Deutsch (German):n. – spanischer Pfeffer
Italiano (Italian): pimento
Português (Portuguese): n. – pimenta (f) (Bot.)
Español (Spanish): n. – chile, ají

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Grass jelly, or Leaf jelly , is a jelly-like dessert found in China, Taiwan and Southeast Asia. It is sold in cans or packets in Asian supermarkets.
In Indonesia, black jelly (Cincau hitam) is manufactured as an instant powder, like other instant jellies or agar. This form is easier to use. It is made from the leaves of Mesona palustris.

Two other plants used in Indonesia are Melastoma polyanthum, known as Cincau perdu, and Cyclea barbata, known as Cincau Hijau.

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Kolang kaling (in dutch ‘glibbertjes’) is the fruit that comes from the Aren palm. You can buy this in your local Asian grocery store.

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- Mainly used in cakes and desserts although it can also be used to give the rice a pandan flavour and fragrance. Just wash a few pandan leaves and tear them or alternatively tie them together in a knot, and place in the washed rice and cook as usual.
The Leaves can be stored in the freezer

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Coriander (Coriandrum sativum) is an annual herb in the family Apiaceae. It is also known as cilantro, particularly in the USA
Fruits, leaves and root (the latter only in Thailand).

Fruits and leaves posses totally different flavour and can therefore not substitute each other. Drying destroys most of the leaves’ fragrance, yet dried coriander leaves are mentioned in some versions of Georgian khmeli-suneli (see blue fenugreek) and of the Irani ghorme herb mix (see fenugreek).
Coriandrum sativum: Flowering coriander plant
Coriander plant with flowers. Note the two different leaf shapes.
Coriandrum sativum: Cilantro leaves
Coriander leaves (also known as cilantro): Upper and lower side.

The plants develop leaves of two different shapes: The base leaves are broad, similar to Italian parsley, and are reputed for the better flavour. Leaves attached to the stems have a pinnate shape, and their flavour is said to be less fresh.

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