Cooked White Glutinous Rice Flour Nuomi 糯米 Low Temperature Baked Bulk Powder for Congee and Baking

Cooked White Glutinous Rice Flour, known in Chinese as Nuomi (糯米), is milled from Oryza sativa glutinous rice grains. The whole grains are low-temperature baked before grinding, producing a ready-to-use cooked flour. In traditional Chinese food practice, glutinous rice is considered sweet and warm in nature and is traditionally associated with nourishing the spleen and stomach. This bulk powder is suitable for congee, porridge, pastries, and everyday culinary use.

Key Selling Points

• Cooked white glutinous rice flour milled from whole Nuomi grains
• Low-temperature baking process before grinding preserves natural grain character
• Botanical source is Oryza sativa glutinous rice variety
• Bulk loose format supplied in 50 jin bags for wholesale and food production
• Versatile culinary powder for congee, porridge, pastries, and traditional snacks

Quality & Sensory

The flour is typically fine and off-white in color with a clean, mild grain aroma. Because the rice is baked before milling, the powder typically carries a lightly toasted, nutty note. When mixed with warm water or cooked into porridge, it typically becomes smooth, thick, and gently sticky with a soft, mildly sweet taste.

Technical Specifications

Usage Scenarios

• Stir into hot water or milk as a warm cooked rice drink
• Cook into congee or porridge for a smooth, sticky texture
• Use in baking for mochi-style pastries and traditional snacks
• Blend into five-grain mixes and cereal powders

Traditional Uses

In traditional Chinese food culture, glutinous rice is a staple for congee, zongzi, rice balls, and festive snacks, and is traditionally regarded as a warming, nourishing grain. Cooked or baked glutinous rice flour is commonly used in five-grain powders and breakfast porridges, often paired with ingredients such as black sesame, red dates, or yam. It is a familiar household ingredient for winter porridges and everyday nourishing meals.

FAQ Q&A