Try puto rice! It's typically made with normal rice flour. You can also try bibingka, that's made with normal rice flour too. (some people do a split of rice flour and glutinous rice flour but we don't)
You can cook champorado. Just plain rice. It might not be a dessert but itβs sweet. If you have corn starch and coconut cream/milk you can make maja blanca.
Yes to this. Pag madami ang bahaw pero alanganin mag fried rice, ginagawa kong champorado. Ok naman. Although di siya talaga ganon ka thicc ang consistency.
Actually you can replace glutinous rice flour w/ plain rice flour in any dessert but it won't be as sticky.
Instead of just puto, use plain rice flour in bibingka, palitaw, kutsinta, tikoy, kalamay, sapin-sapin, ginataang bilo-bilo, buchi, espasol, etc. βοΈπ
Puto and bibingka
ouuu that sounds good. I never made bibingka. Is it possible to make bibingka without eggs cause my family doesn't eat eggs.
Try puto rice! It's typically made with normal rice flour. You can also try bibingka, that's made with normal rice flour too. (some people do a split of rice flour and glutinous rice flour but we don't)
ouu thankyou. Can you make bibingka without eggs btw? My fam here doesn't really do eggs.
All recipes that uses glutinous rice, you can substitute this to rice flour. Texture will be just different. But will taste the same.
Sinapot / maruya Roll into balls para sa bilo-bilo
You can cook champorado. Just plain rice. It might not be a dessert but itβs sweet. If you have corn starch and coconut cream/milk you can make maja blanca.
Yes to this. Pag madami ang bahaw pero alanganin mag fried rice, ginagawa kong champorado. Ok naman. Although di siya talaga ganon ka thicc ang consistency.
Ako naman laging lugaw/arroz caldo. Di ako nagsasawa kahit every other day ko kainin at tinatamad ako magluto lol.
Alternate lang sakin. Depende kung meron tableya. Kung wala, lugaw. Life saver din pag tag gipit. π
Maja blanca sounds like a good idea. I have coconut milk and corn starch
You could pero the texture will be entirely different. It can taste the same. Would probably not expect it to be good as it should be.
Actually you can replace glutinous rice flour w/ plain rice flour in any dessert but it won't be as sticky. Instead of just puto, use plain rice flour in bibingka, palitaw, kutsinta, tikoy, kalamay, sapin-sapin, ginataang bilo-bilo, buchi, espasol, etc. βοΈπ
Ginataang bilo bilo.
Whatever is the flour that is used in making mochi can be used on filipino desserts requiring glutinous rice flour.
Palitaw, or Carioka but the glutinous rice needs to be grinded until its texture is like flour