Wheat starch in Chinese is called 小麦淀粉 (xiǎo mài diàn fěn). It is also sometimes referred to as 澄粉 (chéng fěn) in Chinese cooking. You can get it from Supermarket or bakery shop
Using wheat starch to make nian gao (年糕) can improve the texture and consistency of the rice cake, especially in recipes that require a tender yet cohesive texture. Here’s why it is used: 1. Improves Texture • Wheat starch reduces the stickiness of glutinous rice flour, which is the main ingredient in nian gao. • It makes the nian gao smoother and slightly firmer, preventing it from being overly gummy. 2. Enhances Chewiness • Adding wheat starch introduces a subtle elasticity that balances the chewiness of the glutinous rice flour. 3. Easier to Slice and Handle • Nian gao made with wheat starch is less sticky, making it easier to slice cleanly once set, whether for steaming, frying, or stir-frying. 4. Smoother Consistency • Wheat starch contributes to a smoother batter, leading to a uniform and polished texture in the finished product.
wow best and beautiful .
Thank you for sharing your best recipes.
l will try to make during Chinese New year.
Hope you enjoy
可以教做用香蕉葉新年拜拜的年糕吗
如果有食谱时可能会做哦🤣
What is wheat starch?!
Wheat starch in Chinese is called 小麦淀粉 (xiǎo mài diàn fěn).
It is also sometimes referred to as 澄粉 (chéng fěn) in Chinese cooking. You can get it from Supermarket or bakery shop
Using wheat starch to make nian gao (年糕) can improve the texture and consistency of the rice cake, especially in recipes that require a tender yet cohesive texture. Here’s why it is used:
1. Improves Texture
• Wheat starch reduces the stickiness of glutinous rice flour, which is the main ingredient in nian gao.
• It makes the nian gao smoother and slightly firmer, preventing it from being overly gummy.
2. Enhances Chewiness
• Adding wheat starch introduces a subtle elasticity that balances the chewiness of the glutinous rice flour.
3. Easier to Slice and Handle
• Nian gao made with wheat starch is less sticky, making it easier to slice cleanly once set, whether for steaming, frying, or stir-frying.
4. Smoother Consistency
• Wheat starch contributes to a smoother batter, leading to a uniform and polished texture in the finished product.