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In a Thai dessert kitchen, one of the most familiar ingredients is rice flour.

From classic desserts like Khanom krok and Bua loy, to modern health-focused desserts that emphasize natural ingredients, rice flour continues to play an important role.

But one common challenge many people face is this: when a recipe simply says “rice flour,” which one should you choose to achieve the texture you want?

In reality, each type of flour has its own character. Choosing the wrong type, even slightly, can quickly turn a soft and delicate dessert into something firm and dense.

Understanding the unique properties of each flour is what makes time in the kitchen feel simpler, more natural, and easier to enjoy.

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Why Thai Desserts Use Multiple Types of Flour

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One of the unique charms of Thai desserts is the use of multiple types of flour in a single recipe. A clear example is Khanom chan.

Traditional recipes often combine rice flour, tapioca starch, and arrowroot flour to create a balance of textures.

This results in a structure that is soft, slightly translucent, and gently chewy. This concept is known as texture design in desserts.

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Getting to Know Different Types of Rice Flour (Rice Flour Guide)

Although they are grouped under the term rice flour, there are actually many different types depending on the rice variety and production process.

Each type provides a different texture, aroma, and structure. Understanding these subtle differences is the starting point of making good desserts.

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Rice Flour

Rice flour is a fundamental ingredient in many Thai desserts because it provides a light structure and is not sticky.

When steamed or cooked, the texture becomes soft, light, and slightly crumbly.

Desserts commonly made with rice flour include:

• Khanom krok
• Steamed cupcakes
• Khanom chan
• Khanom tan

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Glutinous Rice Flour

Unlike rice flour, glutinous rice flour creates a chewy and elastic texture. This is because it contains a high level of amylopectin.

When heated, the starch binds together, resulting in a sticky and chewy texture.

Common desserts made with this flour include:

• Bua loy
• Mochi
• Khanom thian
• Khanom tom

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Black Glutinous Rice Flour

This flour is made from Black glutinous rice, which has a natural color from anthocyanins, a type of antioxidant found in dark-colored grains.

Many people may not realize that this compound helps support overall health, such as reducing cellular deterioration and supporting long-term body function.

In addition to providing a chewy texture similar to glutinous rice flour, it also offers a more distinct rice aroma and a natural purple color that enhances the appearance of desserts without the need for artificial coloring.

Commonly used in:

• Black sesame bua loy
• Khanom tom
• Traditional Thai desserts

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Brown Jasmine Rice Flour

Brown jasmine rice flour is made from rice that retains its bran layer, making it higher in fiber and nutrients than white rice flour.

Desserts made from this flour have a slightly denser texture, along with a natural grain aroma.

It is suitable for health-oriented desserts, such as:

• Rice flour pancakes
• Rice flour cookies
• Whole-grain baked desserts

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Riceberry Rice Flour

Riceberry rice flour is popular in health-focused desserts because it naturally contains antioxidants and provides a beautiful purple color without artificial additives.

The texture is slightly dense, with a distinctive aroma.

It is commonly used in:

• Rice flour cakes
• Healthy desserts
• Grain-based desserts

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Choosing flour may seem like a small step in a recipe, but in reality, flour is the heart of a dessert’s structure.

Rice flour provides lightness and softness, glutinous rice flour adds chewiness, while flours from special rice varieties such as brown rice or Riceberry enhance both aroma and nutritional value.

As you begin to understand your ingredients more deeply, baking becomes more than simply following a recipe.

It becomes a small space for experimentation and creativity, where new ideas can always take shape.