{"id":9962,"date":"2026-11-07T03:08:25","date_gmt":"2026-11-07T03:08:25","guid":{"rendered":"https:\/\/www.chinaculturepro.com\/?p=9962"},"modified":"2026-11-07T03:08:25","modified_gmt":"2026-11-07T03:08:25","slug":"rice-flour-in-chinese-cakes","status":"publish","type":"post","link":"https:\/\/www.chinaculturepro.com\/zh_hk\/rice-flour-in-chinese-cakes\/","title":{"rendered":"Rice Flour in Chinese Cakes: Types, Texture and Uses"},"content":{"rendered":"\n<section class=\"tcjdi-quick-answer\"><h2>Quick Answer: Which Rice Flour Do Chinese Cakes Use?<\/h2>\n<p class=\"p1\">Chinese cakes may use regular rice flour, glutinous rice flour or a deliberate blend. The flour helps determine whether the result is softly sliceable, spongy or sticky and chewy.<sup>[1][2][3][4]<\/sup> <\/p>\n<ul>\n<li>Regular rice flour, Zhan Mi Fen (\u7c98\u7c73\u7c89, zh\u0101n m\u01d0 f\u011bn), is used in many savory cakes and some steamed sweets.<sup>[2][3]<\/sup> <\/li>\n<li>Glutinous rice flour, Nuo Mi Fen (\u7cef\u7c73\u7c89, nu\u00f2 m\u01d0 f\u011bn), produces the characteristic sticky chew in many sweet rice cakes.<sup>[4]<\/sup> <\/li>\n<li>A formula can use both flours, including certain taro cakes and sweet New Year cakes.<sup>[4][5]<\/sup> <\/li>\n<\/ul>\n<p class=\"p1\">Do not replace one white powder with another simply because the package says \u201crice.\u201d The recipe&#8217;s flour type and proportions matter.<sup>[1][2]<\/sup> <\/p><\/section>\n<figure class=\"tcjdi-infographic\" style=\"width:500px;max-width:100%;margin:24px auto;text-align:center\"><img fetchpriority=\"high\" decoding=\"async\" src=\"https:\/\/www.chinaculturepro.com\/wp-content\/uploads\/2026\/11\/Rice-flour-guide-to-regular-and-glutinous-types-Chinese-cakes-milling-and-methods.webp\" alt=\"Rice flour guide to regular and glutinous types Chinese cakes milling and methods\" title=\"Rice flour selection for Chinese cakes guide\" width=\"1440\" height=\"2560\" style=\"width:500px;max-width:100%;height:auto;margin:0 auto\" \/><figcaption>Match the flour, milling style and method to the Chinese cake you are making<\/figcaption><\/figure>\n<p class=\"p1\">At a <a href=\"https:\/\/www.thechinajourney.com\/what-is-dim-sum\/\">dim sum<\/a> meal, a pan-fried radish cake can have a crisp face and soft steamed interior. The same cake may also be enjoyed steamed, without frying.<sup>[6]<\/sup> <\/p>\n<h2>Regular Rice Flour and Glutinous Rice Flour<\/h2>\n<p class=\"p1\">The distinction is the rice being milled, not the color of the flour.<sup>[1]<\/sup> <\/p>\n<div style=\"overflow-x:auto;max-width:100%;max-height:800px\">\n<table>\n<thead>\n<tr><th>Flour<\/th><th>What it is<\/th><th>Typical role in cakes<\/th><\/tr>\n<\/thead>\n<tbody>\n<tr><td>Regular rice flour<\/td><td>Flour milled from non-glutinous rice<\/td><td>A softer, less sticky cake structure<\/td><\/tr>\n<tr><td>Glutinous rice flour<\/td><td>Flour milled from sticky rice<\/td><td>A cohesive, sticky and chewy texture<\/td><\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<h2>Four Cakes That Show Why the Flour Matters<\/h2>\n<ul>\n<li>Turnip cake, Luo Bo Gao (\u841d\u535c\u7cd5, lu\u00f3 bo g\u0101o): regular rice flour helps bind shredded white radish into a steamed, sliceable cake. Cornstarch may also appear in the formula. After setting, slices can be pan-fried for crisp surfaces.<sup>[2]<\/sup> <\/li>\n<li>White sugar sponge cake, Bai Tang Gao (\u767d\u7cd6\u7cd5, b\u00e1i t\u00e1ng g\u0101o): regular rice flour, sugar, water and yeast form a fermented batter. Steaming produces a light, porous cake with some chew, rather than a sticky-rice dough.<sup>[3]<\/sup> <\/li>\n<li>Taro cake, Yu Tou Gao (\u828b\u5934\u7cd5, y\u00f9 tou g\u0101o): savory taro pieces sit in a rice-flour mixture that is steamed before slicing and frying. Some recipes combine regular and glutinous rice flours, so \u201ctaro cake\u201d alone does not specify the flour blend.<sup>[5]<\/sup> <\/li>\n<li>Sweet New Year cake, Nian Gao (\u5e74\u7cd5, ni\u00e1n g\u0101o): glutinous rice flour supplies the sticky body, sometimes tempered with regular rice flour. This sweet style is associated with wishes for advancement during <a href=\"https:\/\/www.thechinajourney.com\/chinese-new-year\/\">Chinese New Year<\/a>; its formula is not a definition of every regional rice cake.<sup>[4]<\/sup> <\/li>\n<\/ul>\n<p class=\"p1\">Turnip and taro cakes also show why the English word \u201ccake\u201d need not imply dessert in <a href=\"https:\/\/www.thechinajourney.com\/cantonese-cuisine\/\">Cantonese cuisine<\/a>. Their savory additions and pan-fried finish serve a different eating experience from a sweet steamed cake.<sup>[2][5]<\/sup> <\/p>\n<h2>Milling and Measurement Can Change the Result<\/h2>\n<p class=\"p1\">Wet milling involves soaking rice before grinding. Flour texture and the weight filling a cup can differ between products.<sup>[1]<\/sup> <\/p>\n<p class=\"p1\">Match the recipe&#8217;s flour style and use its gram measurements. Weighing improves accuracy but cannot make different milling methods or rice varieties interchangeable.<sup>[1]<\/sup> <\/p>\n<h2>Follow the Cake Method, Not Just the Flour Ratio<\/h2>\n<p class=\"p1\">Water carried by other ingredients matters. In turnip cake, the radish releases liquid during cooking; adding flour without accounting for the recipe&#8217;s cooking liquid changes the batter. Some formulas use cornstarch alongside rice flour to help manage the final structure.<sup>[2]<\/sup> <\/p>\n<p class=\"p1\">Other cakes depend on different processes. White sugar sponge cake needs a fermented batter: its yeast is added after the hot sugar-and-rice mixture cools to lukewarm. A sweet New Year cake may instead use hot syrup to form a soft dough before steaming.<sup>[3][4]<\/sup> <\/p>\n<p class=\"p1\">Keep the specified mixing and heating order. Chilling a steamed radish cake makes it firmer and easier to slice for frying; judge its texture at the stage the recipe specifies.<sup>[6]<\/sup> <\/p>\n<h2>Buying, Substituting and Storing Rice Flour<\/h2>\n<p class=\"p1\">Read the ingredient name, not just packet colors. Match regular or glutinous flour and the requested milling style.<sup>[1]<\/sup> <\/p>\n<p class=\"p1\">Replacing regular flour entirely with glutinous flour can turn a sliceable radish cake gummy. A tested blend in one cake does not justify improvising the same ratio in another.<sup>[2][4]<\/sup> Cornstarch is an additional ingredient in some formulas, not a universal replacement for their rice flour.<sup>[2]<\/sup> <\/p>\n<p class=\"p1\">Keep the flour dry, sealed and stored as its label directs. Store the finished cake according to its own recipe and ingredients; a bag of dry flour and a moist cooked cake do not share a storage life.<\/p>\n<h2>FAQs About Rice Flour in Chinese Cakes<\/h2>\n<h3>Can I swap regular and glutinous rice flour?<\/h3>\n<p class=\"p1\">Not as an automatic one-for-one substitution. They create different textures; use a recipe that explicitly allows the change.<sup>[1][2]<\/sup> <\/p>\n<h3>Does glutinous rice flour contain gluten?<\/h3>\n<p class=\"p1\">The word refers to stickiness, not wheat gluten. Still, check the actual flour label and every other cake ingredient when dietary restrictions matter.<sup>[1]<\/sup> <\/p>\n<h3>Do all rice cakes use only glutinous rice flour?<\/h3>\n<p class=\"p1\">No. White sugar sponge cake uses regular rice flour, while some sweet New Year cakes mix the two types.<sup>[3][4]<\/sup> <\/p>\n<h3>Why is my rice cake too soft to slice?<\/h3>\n<p class=\"p1\">Check the specified flour, the liquid balance and whether the cake has cooled enough to set. Changing any of those can alter a sliceable cake&#8217;s firmness.<sup>[2]<\/sup> <\/p>\n<h2>Sources<\/h2>\n<p class=\"p1\">[1] Healthy Nibbles. <a href=\"https:\/\/healthynibblesandbits.com\/rice-flour-guide\/\" target=\"_blank\" rel=\"noopener noreferrer\">Rice Flour in Asian Cooking<\/a><\/p>\n<p class=\"p1\">[2] The Woks of Life. <a href=\"https:\/\/thewoksoflife.com\/turnip-cake-lo-bak-go\/\" target=\"_blank\" rel=\"noopener noreferrer\">Turnip Cake<\/a><\/p>\n<p class=\"p1\">[3] The Woks of Life. <a href=\"https:\/\/thewoksoflife.com\/bai-tang-gao-white-sugar-sponge-cake\/\" target=\"_blank\" rel=\"noopener noreferrer\">White Sugar Sponge Cake<\/a><\/p>\n<p class=\"p1\">[4] Red House Spice. <a href=\"https:\/\/redhousespice.com\/nian-gao\/\" target=\"_blank\" rel=\"noopener noreferrer\">Nian Gao<\/a><\/p>\n<p class=\"p1\">[5] The Woks of Life. <a href=\"https:\/\/thewoksoflife.com\/taro-cake-wu-tao-gou\/\" target=\"_blank\" rel=\"noopener noreferrer\">Taro Cake<\/a><\/p>\n<p class=\"p1\">[6] Michelin Guide. <a href=\"https:\/\/guide.michelin.com\/hk\/en\/article\/features\/restaurant-secrets-cantonese-turnip-cake\" target=\"_blank\" rel=\"noopener noreferrer\">Chef Interviews: Cantonese Turnip Cake<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Choose the right rice flour for Chinese cakes, from turnip cake to sweet nian gao. Learn how regular flour, glutinous flour, milling and method shape texture.<\/p>","protected":false},"author":1,"featured_media":9963,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[297],"tags":[329,298,302],"class_list":["post-9962","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-cuisine","tag-chinese-ingredients","tag-food-culture","tag-hub-chinese-food-culture"],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO Pro 5.0.3 - aioseo.com -->\n\t<meta name=\"description\" content=\"Choose the right rice flour for Chinese cakes, from turnip cake to sweet nian gao. 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