Product Introduction:
Vinh Thuan Glutinous Rice Flour is made from high-quality sticky rice, finely milled to create a soft, smooth texture ideal for a wide variety of Asian desserts and dishes. This flour is perfect for making traditional Vietnamese treats such as sticky rice cakes (banh it), mochi-like sweets, dumplings, and more. Conveniently packed in a 400g (14.1 oz) bag – perfect for home cooking.

Usage Instructions:

Use the flour to prepare traditional dishes such as:

- Sticky rice balls (che troi nuoc)

- Glutinous rice cakes (banh it, banh nep)

- Coconut milk desserts or mochi-style sweets

Mix with water (and sugar or coconut milk depending on the recipe), knead into dough, shape, and steam or boil as directed.

Shelf Life:
12 months from the manufacturing date. (Refer to packaging for details.)

Storage Instructions:
Store in a cool, dry place, away from direct sunlight.

After opening, seal tightly or transfer to an airtight container to maintain freshness.

Avoid exposure to moisture to prevent clumping or spoilage.

Return policy

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Reviews

(1)

weee.15287465

Jul 16, 2025

Che troi nuoc, a traditional Vietnamese dessert, can be made from Vinh Thuan glutinous rice flour. Vinh Thuan glutinous rice flour is a popular ingredient for this dessert, giving the balls a chewy and smooth texture. How to make Che troi nuoc with Vinh Thuan glutinous rice flour: 1. Prepare ingredients: Vinh Thuan glutinous rice flour. Warm water. Salt. Peel and soak mung beans until soft. Sugar. Fresh ginger. Coconut milk (optional). Grated coconut (optional). 2. Make the dough: Mix the glutinous rice flour with warm water and salt, knead well until the dough is smooth and elastic. Divide the dough into small balls, roll into balls. Flatten the dough, put mung bean filling in the middle, roll into a round or oval shape. 3. Make the filling: Steam the mung beans until cooked, mash them. Mix the mung beans with sugar and a little salt, stir-fry over low heat until the mung bean filling is elastic and not sticky. 4. Cook the sweet soup: Boil a pot of water, add each sweet soup ball and cook until it floats. Take out the sweet soup, put it in a bowl of cold water to keep it chewy. Boil the sugar water with crushed fresh ginger. Put the sweet soup in the pot of sugar water, simmer until the sugar water thickens. Turn off the heat, add coconut milk and shredded coconut (if available). 5. Enjoy: Ladle the sweet soup into a bowl, add ice (if desired) and enjoy.