Off White Rice Cake Flour

Off White Rice Cake Flour is 100% rice flour made from two purebred famous rice varieties from Quang land, grown using sustainable agroforestry methods at Noom’s Golden Straw Farm.

The rice is carefully selected, resulting in flour with a sweet, rich, and fragrant flavor that is attractive to various microorganisms and contains no preservatives.

Off White Rice Cake Flour is easy to use for housewives, versatile for making porridge, soups, milk-based drinks, and various types of cakes. Dishes made from Off White Rice Cake Flour are all fragrant, delicious, and loved by food enthusiasts.

USAGE

– Specialized ingredient for processing various types of cakes, traditional rice noodles such as “bánh xèo,” “bánh bèo,” “bánh nậm,” “bánh canh,” “bánh bò,” rice vermicelli, rice noodles, rice noodles for phở, crispy fried batter…

– Particularly safe and nutritious when cooking porridge, making baby food, and more.

INSTRUCTIONS

Cooking Porridge

– Mix 1 part of the flour with 5 parts of water, soak for 15 minutes, then cook on the stove,

– Use a spoon or ladle to stir evenly until boiling, let it boil for about 5 minutes until the flour is cooked.

– Control the heat to avoid burning.

Thin Porridge, Baby Food, Rice Milk

– Mix 1 part of the flour with 10 parts of water, soak for 15 minutes, then cook on the stove,

– Use a spoon or ladle to stir evenly until boiling, let it boil for about 5 minutes until the flour is cooked.

– You can turn up the heat a little and remember to stir to prevent lumping.

Bánh Xèo

– Mix 1 part of the flour with 1.5 parts of water (for crispy “bánh xèo”) or with 2 parts of water (for soft “bánh xèo”), soak for 1 hour,

– Pour this mixture into a blender, blend for about 1 minute to evenly mix and create a good bond between the water and flour, making the “bánh xèo” tastier,

– Add seasoning or other ingredients to pour the “bánh xèo.”

Bánh Bèo

– Mix 1 part of rice flour with 10% sifted flour into 1.5 parts of water, soak for 1 hour,

– Pour this mixture into a blender, blend for about 1 minute to evenly mix and create a good bond between the water and flour, making the “bánh bèo” tastier.

Bánh Canh, Korean Rice Noodles

– Mix 1 part of rice flour with 10% sifted flour into 1.5 parts of hot water,

– Knead and roll, cut into strips.

Bánh Giò, Bánh Nậm, Bánh Gối

– Mix 1 part of rice flour with 10% sifted flour into 1.5 parts of water, soak for 1 hour,

– Cook on the stove over low heat, add a bit of fragrance to the dough, stir to make it sticky, and no need to fully cook,

– Shape the dough into desired shapes.

– Steam until fully cooked and enjoy.

In addition, Thơm Rằng Thơm Multifunctional Rice Flour can also be used to make sponge cakes, cookies, brownies (100g of TRT rice flour is equivalent to 120g of rice).

Sponge Cakes, Cookies, Brownies

– Simply replace wheat flour with rice flour.

PRODUCTION PROCESS OF RICE FLOUR

– Cultivated using traditional methods from the ancient water dance civilization.

– The rice is grown for 4 months in an agroforestry model at the Golden Straw Farm. 

– After harvesting, drying, and natural storage, the rice is peeled, carefully selected, ground into fine flour, and packaged.

– The entire processing process does not involve any additives or preservatives and complies with the standards for ecological organic food production.

STORAGE INSTRUCTIONS

Inside the paper bag is a plastic bag. Please tie the mouth of the bag tightly after each use. After purchase, it can be stored at room temperature for about 45 days. If used less frequently or not familiar with natural products, store it in the refrigerator to avoid moisture, mold, and extended shelf life of over 6 months.