Rice flour is made from rice grains following the process of soaking, grinding, stirring, settling, doughing, and drying.
Uses: the main ingredient in Vietnamese cakes such as sponge cakes, pyramidal rice dumpling, stuffed pancake, Vietnamese crepe, waterfern cakes, plain rice flan, rice noodle, “Can” cake, soft thin vermicelli noodles, and “Dap” cake.
INGREDIENTS: 100% Rice flour
DIRECTIONS: Rice flour is used to make a variety of Vietnamese cakes, such as: Sweet steamed rice cake, rice pyramid dumpling, steamed rice cake with pork and shrimp
| NUTRITION FACTS | |
| Serving size | 100g |
| Calories | 354 Kcal |
| Calories from fat | 2,9 Kcal |
| % Daily value | |
| Fat | 0.32g - 0% |
| Total Carbohydrate | 85.5g - 29% |
| Fiber | 0.08g - 0% |
| Sugars | 0.45g |
| Protein | 2.33g |
| % Daily value are based on a 2000 Calorie diet | |
| Nutrient composition | |
| Moisture content | <= 14% |
| Total ash content | <= 0.3% |
Store in cool dry place
NOTE: Check the packge before buying
Head Office:
435 National Highway 13, Hiep Binh Phuoc Ward, Thu Duc District, Ho Chi Minh City
FACTORY:
297/A Ho Van Tang Street, Tan Phu Trung Commune, Cu Chi District, Ho Chi Minh City
Business license number: 0303590975, released date: 10/12/2004
By Department of Planning and Investment of Ho Chi Minh City
