Rice Flour and Tapioca Flour: The Thai Dessert Starches
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Origin
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Description
Two starches that underpin the entire Thai dessert tradition — rice flour (paeng khao) and tapioca flour (paeng man sampalang) — each with distinct gelatinisation temperatures, textures when set, and appropriate applications. Thai desserts are almost entirely starch-based rather than wheat-flour-based — this reflects the centrality of rice in the Thai food system and the absence of a wheat-growing tradition in the region.
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The Thread
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Flavour Context
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Pillars V — VII
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