Rice flour

[4] Like moderately moist sand, wet-milled rice flour forms an easily breakable lump when squeezed with hand.

[5] In China, rice flour is used to made foods like jian dui, tangyuan, nian gao, qingtuan, and yuanxiao.

In Japan, cooked glutinous rice flour, called mochigomeko (or mochiko for short) is used to create mochi, dango or as a thickener for sauces.

Non-glutinous rice flour can also be used to make porridge- or gruel-like dishes such as beombeok, juk, mieum, and dangsu.

Depending on the dish, coconut milk (gata), wood ash lye, and various other ingredients may be added to the galapóng.

The galapóng can be prepared baked, steamed, boiled, or fried, resulting in dishes like puto or bibingka.

[6] In South India, rice flour is used for dishes like dosa, puttu, Chakkuli[7] golibaje (mangalore bajji) and kori rotti.

It is also mixed with wheat, millet, other cereal flours, and sometimes dried fruits or vegetables to make manni, a kind of baby food.

In Bengali and Assamese cuisine of eastern India, it is used in making roti and desserts such as sandesh and pitha (rice cakes or pancakes which are sometimes steamed, deep fried or pan fried and served along with grated coconut, sesame seeds, jaggery and chashni).

Sel roti is another popular rice flour based food commonly eaten in Nepal and in the Sikkim and Darjeeling regions of India.