Does glutinous rice flour function differently from regular rice flour as a coating?
I am going to try making wasabi peas despite a dearth of recipes online. I've read the list of ingredients of several brands, most (including my favorite) contain glutinous rice flour. Others contain rice flour, still others only tapioca and/or corn starch.
My favorite wasabi peas have a very crunchy coating that really looks like it should contain egg whites, but doesn't. Wasabi Peas I've never achieved a coating like that on anything using any starch I'm familiar with, so I'm wondering if glutinous rice flour is key?
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Glutinous rice flour won't give crunch, it is rather chewy, is used for desserts like mochi. I would try tapioca flour or corn starch but definitely not glutinous.
I haven't tried either but I found this, which seems helpful:
"there is a big difference between the two..where i come from.(malaysia).we use rice flour to make banana fritters (deep fried in rice flour batter thus giving it a crispy crunchy batter) while glutinous rice flour will give a sticky texture..u cant deep fry the batter but its normally used to make sweet desserts where u boil the cakes in boiling water..when they are cooked they will float and voila... "
I found this recipe online that uses egg whites for the coating. The recipe says wasabi peanuts but picture is of wasabi peas.
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