Features: Rice flour is obtained by grinding rice into powder. Rice flour has a relatively low viscosity, so they cannot provide a chewy-soft texture like glutinous rice flour. The unique feature of the finished product is very soft.
Uses:
It is used to make wa kueh, steamed yam cake, put chai ko, turnip cake and other Chinese savoury that do not need chewy mouthfeel.
Substitutes:
Gao Fen (also known as Chaozhou powder). The Gao Fen is cooked glutinous rice flour that after the raw glutinous rice flour is dried and fried. The actual method can be searched on google.