Rice Flour
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Fancy Carp Brand Rice Flour is made from high-quality rice grains and processed using water milling, resulting in a soft, fine texture. It’s ideal for recipes that require a stable, crumbly texture without being too sticky. This flour is suitable for a variety of traditional Thai desserts, such as Steamed Coconut Pudding (Kanom Tuay), Thai Coconut Pancakes (Kanom Krok), Toddy Palm Cake (Kanom Tan), Steamed Coconut Cake, Thai Pudding with Coconut Topping (Tako), Steamed Banana Cake (Kanom Kluay), Steamed Pandan Layer Cake (Kanom Chan), and Thai Crispy Pancakes (Kanom Buang).
Product information
Product (TH) |
แป้งข้าวจ้าวโม่น้ำ |
Product (ENG) |
Rice Flour |
Brand |
Fancy Carp |
Packing size |
20b x 500g |
Net weight (kgs.) |
10 |
FDA number |
11-2-02857-2-0006 |
Bag dimensions (cm.) (length x width x height) |
500g 16.5 x 24 x 2.5 |
Box dimensions (cm.) (length x width x height) |
500g 25 x 37.5 x 21.5 |
Did you know?
In the Steamed Coconut Milk (Kanom Tuay) recipe, Tapioca Starch and Modified Tapioca starch are added to the Rice Flour. These starches help give the pudding a pleasantly chewy texture, keeping it from becoming too soft.
Did you know?
When making Steamed Pandan Layer Cake (Kanom Chan), you can substitute Fancy Carp Brand Modified Tapioca Starch for part of the rice flour in the recipe, using about 2 parts Modified Tapioca Starch to 5 parts rice flour, or as desired. This will help make the layers more elastic and glossy.
Did you know?
To make the coconut milk topping thicker, mix it with rice flour. Use 20-30 grams (2-3 tablespoons) of rice flour for every 70 ml of coconut milk. This will give the topping a thicker, more stable consistency, making it look more appealing.
Did you know?
Thai Coconut Pancake (Kanom Krok), as we know it today, is mainly made with rice flour. However, many have adapted the recipe by adding riceberry rice flour, which offers more nutrients than white rice.
Did you know?
Fancy Carp Brand Rice Flour is used in a variety of Thai desserts, especially those that require stability or a crispy texture, such as Thai Honeycomb Cookies (Dok Jok), Thai crispy pancakes (Kanom Buang), Steamed Banana Cake (Kanom Kluay), and Steamed Coconut Milk (Kanom Tuay).
Did you know?
Rice flour is the most commonly used flour in Thai desserts among all types of flour. Today, there are varieties of rice flour in the same family that can be adapted and used as substitutes, such as jasmine rice flour, brown rice flour, and riceberry rice flour.
Did you know?
Tip for Making Steamed Pandan Layer Cake (Kanom Chan): Adding about 10-20% rice flour to the standard recipe helps each layer of the dessert separate beautifully.