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.
**Rice flour (paeng khao jao):** - Ground from regular long-grain white rice (not glutinous rice — that flour has different starch properties). - Gelatinises at approximately 68–78°C. - When set by steaming or boiling: produces a soft, slightly opaque, tender texture with a neutral flavour. - Applications: khanom thuay base layer (Entry TH-53), khanom krok (coconut pancakes), certain noodles (khanom chin — the fermented version involves fermentation as well as rice flour). **Glutinous rice flour (paeng khao niew):** - Ground from glutinous rice — amylopectin-dominant starch. - When cooked: becomes sticky, stretchy, and significantly more cohesive than regular rice flour. - Applications: bua loy (glutinous rice balls in coconut milk — Entry TH-66), tang yuan, mochi-style preparations. **Tapioca flour (paeng man sampalang):** - Extracted from cassava root. - Gelatinises at approximately 58–68°C — lower than rice flour. - When set: produces a more translucent, slightly chewy-gelatinous texture. - Mixed with rice flour: produces the slightly springy-tender combination texture of many Thai dessert preparations. - Applications: the upper layer of two-layer preparations, certain Thai noodles, thickening agents for sauces and curries where a translucent thickening is desired. **The combination:** Many Thai desserts use a combination of rice flour and tapioca flour in specific ratios — the rice flour provides structure and opacity; the tapioca flour provides translucency and a slightly chewy elasticity. The ratio determines the final texture.
David Thompson, *Thai Food* (2002); *Thai Street Food* (2010)