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| Cornstarch
(pang khaow pod)
– This fine white powder, made from corn (maize)
is a useful thickening agent for sauces, soups and casseroles. |
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| Rice
flour (pang khaow jaow) – More finely
milled than ground rice, this is also known as rice powder.
The texture is similar to that of cornstarch. Rice flour
is used for thickening sauces, and to make dessert. |
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| Glutinous
rice flour (pang khaow neow) –
This flour is made from short-grain rice that becomes
moist, firm and sticky when cooked, a result of its higher
proportion of waxy starch molecules. Because of its chewy
texture, glutinous rice flour is a favorite base for dumplings,
buns and pastries. |
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| Tempura
flour (pang go gi)
– This tempura flour can make meat or vegetables
raise and crispy. |
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| Tapioca
flour (pang mun sum pa lung)
– The flour is used as a thickening agent for soups,
fruit fillings, glazes, etc., much like cornstarch. |
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