Glutinous rice will be insured at 12,000 baht ($389.99) a ton up to 16 tonnes per household, while non-glutinous rice will be insured at 10,000 baht ($324.99) up to 30 tonnes per household.
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What once looked bold and monumental now looks boring and glutinous.
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Or, rather, he felt a palpable nothing, both weightless and glutinous.
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"It was very heavy, dense, and a little glutinous," he said.
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Technical terms abound, lending a rich and glutinous texture to the talk.
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The very last dish served is red bean soup with glutinous rice balls.
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It is said to be made of a type of ginseng and glutinous rice.
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Place the glutinous rice, lemongrass, galangal, makrut, and pandan leaves on a sheet tray.
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Zongzi is a tetrahedral glutinous rice dumpling of Chinese origin wrapped in bamboo leaves.
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Then there was the sourcing of a black vinegar brewed from sweet, glutinous rice.
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Starbucks created mooncakes with mocha and mochi — a glutinous Japanese rice cake — inside this year.
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It's a bit like rich, silky tofu but the glutinous, buttery sauce is definitely the highlight.
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So two of the younger roommates cook, emerging an hour later with a glutinous, inedible glop.
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But that revival has also found a cave full of glutinous ways to shit all over it.
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Unfortunately, that effect was somewhat sabotaged by an accompanying peanut dipping sauce that was dense and glutinous.
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Dessert is served, specifically bowls of tangyuan (glutinous sweet rice dumpling) soup with a boiled egg inside.
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This recipe calls for Thai black sticky rice (also called sweet or glutinous rice), which I happen to adore.
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The syrup, known as mizuame — "water candy" — is traditionally made from glutinous rice broken down into sugar by malt.
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I picked up a block of glutinous rice cake slathered in chili, scallions and hot oil for 8 yuan.
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The tiny pops under the teeth come from khao khua, glutinous rice grains roasted and ground to a powder.
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Tangyuan is a sweet dumpling, made with glutinous rice powder and stuffed with sweet sesame or crushed peanut powder.
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According to state-run newspaper The Pyongyang Times, Koryo Liquor is an alcoholic beverage made from ginseng and glutinous rice.
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In each photo, the photographer allows viewers to gaze upon pure aesthetic that lies beyond sheer gluttonous—or glutinous—instinct.
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But the ones made by Black's, to my mind, they've never been beaten, because they have a peculiar glutinous quality.
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When the fatberg was fresh, she recalled, it was still sloppy, with reddish maggots visibly writhing beneath its glutinous surface.
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Mochiko flour, more commonly available (and sometimes called sweet rice flour or glutinous rice flour), will also get the job done.
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City Kitchen This vegetarian bowl, packed with glutinous black rice, earthy mushrooms and wilted greens, is hearty enough for a main.
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Slices of life, however accurate, collect into a kind of glutinous falseness when shaved too thin and heaped in a pile.
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Other cutie options include the "Little Pig Barbecue Pork Bun", "Little Green Men Pork and Vegetable Bun" and "Mickey's Seafood Glutinous Pancake".
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These little green packages are filled with sticky glutinous rice and the tastiest pork, chicken, Chinese sausage, and mushrooms you can imagine.
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According to state-run newspaper Pyongyang Times, this "suave" liquor is made from ginseng extract, and uses glutinous rice instead of sugar.
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I've been messing around a lot lately with the Korean rice cakes called garaetteok: long, cylindrical white fingers of glutinous rice flour.
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Thinly sliced steamed rice cakes made from glutinous rice flour take the place of grain rice or noodles in this Chinese stir-fry.
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And it suggests that his Chicago-bred sound — woozy, glutinous, in medias res — could have an impact on local scenes around the world.
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The finished product is proof that this humble ingredient can be nuanced, walking the line that separates sticky from distinct, tender from glutinous.
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Another local delicacy is pulut panggang, or glutinous rice, coconut milk and spicy dried shrimp wrapped in a banana leaf and cooked over charcoal.
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She lifted one of the 4-pound Nordic ice bags that came in the box and gave the thawed, semi-glutinous thing a squeeze.
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Since she's from Houston, she has a pretty good handle on chopped and screwed, that drowsy, glutinous style of rhyming made famous in her hometown.
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"My right-wing feelings were triggered, to use a modern word, by my sense of outrage at their glutinous hypocrisy," he said, speaking of his classmates.
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Over the past few days, the festive rice cakes, which are made by pounding glutinous rice into a paste and then molding it, have claimed another life.
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The chicken is stuffed with glutinous rice, and cooked with ginseng, jujube, milk vetch root, chestnut, and garlic, plus whatever else the chef might have secreted away.
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Bunny, a sometime novelist with a penchant for put-downs, a glutinous approach to cats, and a hypersensitivity to the color brown, has settled into severe depression.
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He said it was a version of a dish he knew as "fish slices in wine-rice sauce," made with the liquid that surrounds fermented glutinous rice.
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I also like the deep-fried pork dumplings called ham siu gok, which is ground pork wrapped in chewy, glutinous, rice-based dough that then gets deep fried.
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If you want to make your fried food consumption a slightly less glutinous affair, you might want to jump on the air fryer train you've been hearing about.
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Mochi is a Japanese chewy sweet treat made from glutinous rice, and Nakatani has been making it for the past 23 years at his shop in the Nara prefecture.
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But here we were at last, ready to walk the picturesque old street and eat the famous glutinous rice cake, or the taro ice cream rolled in chopped peanuts.
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Mr. Lu ferments his own rice for the rice-wine soup with rice balls, sweet and earthy little jewels made from glutinous rice flour and filled with black sesame paste.
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A hot-sweet sauce dominated by gochujang, a rusted-crimson paste of chiles, mejugaru (fermented soybean powder) and glutinous rice flour, is squeezed from a bottle, a volcano from above.
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But the range is thrilling: whole shrimp robed in sticky rice, as if beaded in pearls; tight sacs of curried squid; chewy disks of glutinous rice flour with pork sealed inside.
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There was scant information online in English, but I found some interesting-looking places, including two salted duck stalls and a cafeteria for "rice devotees" that specializes in glutinous rice balls.
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The tofu itself is remarkably good, fried until the potato starch batter turns simultaneously crisp and glutinous, but the sauce adds a spectrum of flavor from sugary-sweet to inexplicably meaty.
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The hours I spent as a child, giving myself a near-hernia trying to blow the glutinous remains of an unfertilised chicken out of a needle-sized hole over a mixing bowl.
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Not much of that clarity, however, is evident in a mind-deadening, 252-page document that lays out the nitty-gritty elements of the bureaucratic changes in bewildering detail, mostly in glutinous prose.
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Then, at the end of service, we'll take them out, cut them into quarters, put skewers in them, and deep-fry them in canola oil with our leftover glutinous rice flour tempura mix.
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They pull rice kernels off the stems, stuff the leaves with fatty pork, a duck egg, and glutinous rice, wrap it all together with their teeth, and then steam it to be enjoyed.
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We catch up over cha siu bao (barbecued pork buns), har gow (shrimp dumplings), chang fen (rice paper rolls), si ji dou (dry-fried green beans), and zongzi (glutinous rice cooked in bamboo leaves).
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The first thing that throws you off here is how Mr. Okazaki's dark, glutinous, often palm-muted guitar sound alters Monk's compositional stamp, which was bright and sharp around the edges, and forthrightly rhythmic.
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Too many glutinous books, like too many oysters, are bad for the digestion; and digestive trouble is one of the complaints that bring the sick, or those who fancy themselves to be sickening, to Sanditon.
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Train and bus stations were packed with passengers carting fresh flowers and festival cakes and candies made of glutinous rice, beans and ginger or lotus seeds, all wrapped in banana leaves or colorful translucent plastic wrap.
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Customers would line up outside the store for its most popular item, a rice cake called Bak Tong Gou in Cantonese — a sweet and spongy glutinous pastry — that is presented as an offering to deceased relatives.
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She and her husband built their home using a traditional mortar made of soil, glutinous rice, and quicklime, she says, to show others how it was possible to return to their pastures and carve out a sustainable lifestyle.
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There's a thing that happens to people in dim sum scenarios, a sort of glutinous fog of war that settles over the proceedings, and it is from within that state of mind that decisions such as these get made.
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These include an ondeh ondeh-style gula melaka cake, made of pandan sponge and coconut flakes; a vanilla sponge cake with pulut hitam (black glutinous rice and coconut milk) cream; and cakes with Ovaltine and Horlicks flavours in them.
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Their mantra is "yi yeol chi yeol," or "fight fire with fire," and their weapon of choice is samgyetang, a whole young chicken or Cornish hen stuffed with glutinous rice, ginseng root, red dates and garlic, served piping hot in its own broth.
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This Shanghai glutinous rice dessert is also fun as hell to make—you arrange all of the decorative nuts and dried fruits in the bottom of a bowl, top it with the steamed rice mixture, then flip it over while your guests ooh and ahh.
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Best among them are popcorn chicken, nubs of white meat in crunchy shells of sweet potato starch and glutinous rice flour; and tubby links of Taiwanese pork sausage, made to Mr. Chen's specifications in Flushing, Queens, with a pulse of cinnamon and five-spice.
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They include Nostrale, first planted in Italy in the 15th century, delicately earthy; Mountain Violet, a purple-husked, glutinous variety from the largely inaccessible Cordillera mountains in northern Luzon, the Philippines; and sweet Carolina Gold, grown in the South Carolina Lowcountry since before the American Revolution.
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Glutinous rice is used, too, for kakanin, a genre of snacks that includes puto, little steamed cakes of ground rice and coconut milk, often accompanying dinuguan; suman, logs of sticky rice wrapped in banana leaves; and thick, gilded rounds of bibingka, perfumed with coconut and somehow fluffy and chewy at once.
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The unborn son, squirming uncomfortably inside the amnion, knows every detail of his father's murder-to-be — the glycol-spiked smoothie from a shop on Judd Street that will stifle John with its glutinous poison; the spider-infested glove used to explain the lack of fingerprints on the bottle; the ubiquitous CCTVs, sprawled all over London, that will capture the scheme in progress.
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Wagashi makers work with just a few, relatively humble ingredients: rice flour; glutinous rice flour, which is made into a sticky dough called mochi; beans boiled until tender, mashed into a paste and mixed with sugar, to be molded like fondant or used as filling; kanten (agar-agar) or kudzu powder, for jelly; and occasionally fruit and flowers (as accents and flavorings).
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Things I want to cook this week that don't involve tomatoes: David Tanis's new recipe for grilled duck breast with miso-sesame glaze; Dave Kim's new recipe for samgyetang, a boiling-hot soup made with a whole small chicken stuffed with gingery glutinous rice; a big tray of my old recipe for spiedies, to serve with Italian bread and plenty of hot sauce.
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Here, they stuff their faces with Taiwanese sausages (try Wu Di's "Flower Lady" Taiwanese sausage); glutinous rice cakes, which on Jiufen are available Hakka-style in sweet or salty preparations with yam fillings, salted vegetables, red beans, or salted green beans; bitter gourd; king mushrooms; and translucent meat dumplings, better recognized as the slimy, jiggly blobs that Chihiro's dad hoovers (I recommend Jiufen Jinzhi's red meat dumplings).
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More novel toppings may include crumbled Oreos, advertised on the sign with a winking parenthetical: "(Merica!)" At the end of each night, I found myself surrounded by people nibbling helixes of skewered potato slices; gawking as strips of dough were wrapped in spirals around fat metal cylinders to make kurtoskalacs, Transylvanian cakes traditionally roasted over a spit; and extolling the glories of moffles, waffles made with mochiko (glutinous rice flour).
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Prep: 20 minutesTotal: 1 hour Ingredients for the sauce:1 teaspoon ginger, minced1 1/2 tablespoons garlic, minced2/3 cup chicken stock1 tablespoon soy sauce13/4 cup sweet soy sauce1 teaspoon Worcestershire sauce1 pinch Chinese 5 spice1 tablespoon corn starch mixed with 1 tablespoon water1 sheet gelatin, soaked in water for the croquettes:3/4 cup glutinous rice63 Chinese sausage, finely chopped5 ounces beef scraps, finely chopped2 tablespoons canola oil1/2-inch piece ginger, peeled and minced2 tablespoons celery, minced2 garlic cloves, minced1/3 cup yellow onion, minced4 small dried shiitakes23 tablespoons Chinese cooking wine2 teaspoons soy sauce1/4 teaspoon fish sauce1/4 teaspoon sesame oil10 grams sweet soy sauce for the breading and cooking:1 cup all-purpose flour3 large eggs1 3503/4 cups panko breadcrumbscanola oil, for frying Directions 1.
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Servings: 4Prep time: 25 minutesTotal time: 4 hours and 30 minutes for the toasted rice powder:1 cup|250 grams glutinous rice, cut into 2-inch pieces3 stalks lemongrass, cut into 2-inch pieces63 (2-inch) piece galangal, cut into 2-inch pieces8 kaffir lime leaves, cut into 210-inch pieces23 pandan leaves, cut into 28-inch pieces for the Nahm Jim Jeaw:29 tablespoons palm sugar213 tablespoons fish sauce, preferably Red Boat214 cherry tomatoes 43 unpeeled garlic cloves 24 small shallots, skin-on 25 fresh birds eye chilli 210 pieces cilantro roots 1 tablespoon oyster sauce4 tablespoons toasted rice powder, plus more to serve7 tablespoons fresh lime juice½ teaspoon chili powder for the steak:2 pounds|1 kg sirloin steakkosher salt and freshly ground black pepper, to taste3 tablespoons olive oil to serve:cooked sticky ricechopped fresh herbs, like cilantro, scallions, and makrut lime leaves 53.
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Accordingly, chaltteok can mean tteok made of glutinous grains other than rice, such as glutinous sorghum, but chapssal-tteok can only refer to tteok that is made of glutinous rice. In most cases, however, the words are used interchangeably, as tteok is most often made with glutinous or non- glutinous rice.
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In China, rice flour is called zhānmǐfěn () and glutinous rice flour is called nuòmǐfěn (). In Japan, rice flour is called and is available two forms: glutinous and non-glutinous. The glutinous rice is also called sweet rice, but despite these names it is neither sweet nor does it contain gluten; the word "glutinous" is used to describe the stickiness of the rice when it is cooked. The glutinous variety called is produced from ground cooked and is used to create mochi or as a thickener for sauces.
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Another variety called is produced from ground uncooked glutinous rice and is often used to produce confectioneries. The non- glutinous variety called is made from short-grain rice and is primarily used for creating confectioneries. In Korea, rice flour, called ssal-garu (), usually refers to flour made from non-glutinous white japonica (short grain) rice. Glutinous rice flour is called chapssal-garu (), and the specific term for non-glutinous flour is mepssal-garu ().
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Glutinous rice ("sticky rice") is a variety of rice used in specialty dishes such as lotus leaf rice and glutinous rice balls.
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The Korean compound chapssal-doneot () literally means "glutinous rice doughnut", as chapssal () refers to "glutinous rice" and doneot () is a loanword from the English word "doughnut".
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Rượu nếp (sometimes also called rượu nếp bắc, literally "northern glutinous rice wine" or rượu nếp cẩm, "black glutinous rice wine") is a pudding or drink from northern Vietnam.
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Sok-mieum () is a mieum made with jujube, chestnut, and ginseng. Thinly sliced ginseng is simmered for an hour, and the water is used to make sok-mieum. Glutinous rice or glutinous foxtail millet, jujube, and chestnut is prepared in the same way: Boiling until mushy and double sieving. Glutinous rice-based sok-mieum is seasoned with sugar, while glutinous foxtail millet-based sok-mieum is seasoned with salt before being served.
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From then on, people gradually made 籺(hé) with glutinous rice flour. Glutinous rice flour “he” gained widespread popularity in the west area of Guangdong province and became a shared custom.
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Chalbori-ppang (; "glutinous barley bread") is a Korean confection, consisting of two small pancakes made with glutinous barley flour wrapped around a filling of red bean paste. The round, flat, mildly sweet confection has a texture similar to that of a glutinous sponge cake. Chalbori-ppang, first made and sold in 2003 at a bakery named Danseokga in Gyeongju, North Gyeongsang Province, is now a local specialty. It utilizes the glutinous barley harvested in fields under Danseoksan (Mt.
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Sanies is thinner than blood, unequally thick, glutinous, and coloured.
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Hobak-tteok () is a variety of siru-tteok (steamed rice cake) made by mixing fresh or dried pumpkin with glutinous or non-glutinous rice flour, then steaming the mixture in a siru (rice cake steamer).
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They are made from glutinous rice. Many expatriates visit their homeland.
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A widespread variant of suman uses cassava instead of glutinous rice.
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In the Chinese language, glutinous rice is known as nuòmǐ (糯米) or chu̍t-bí (秫米) in Hokkien. Glutinous rice is also often ground to make glutinous rice flour. This flour is made into niangao and sweet-filled dumplings tangyuan, both of which are commonly eaten at Chinese New Year. It also used as a thickener and for baking.
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Glutinous rice is rarely eaten as a staple. One example is lemang, which is glutinous rice and coconut milk cooked in bamboo stem lined by banana leaves. Glutinous rice is also sometimes used in a mix with normal rice in rice dishes such as nasi tumpeng or nasi tim. It is widely used during the Lebaran seasons as traditional food.
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Glutinous rice flour Glutinous rice (Oryza sativa var. glutinosa; also called sticky rice, sweet rice or waxy rice) is a type of rice grown mainly in Southeast and East Asia, Northeastern India and Bhutan which has opaque grains, very low amylose content, and is especially sticky when cooked. It is widely consumed across Asia. It is called glutinous (Latin: glūtinōsus)Oxford English Dictionary.
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Fruit bodies of Hygrophorus species are all agaricoid, most (but not all) having smooth caps that are viscid to glutinous when damp. The lamellae beneath the cap are usually distant, thick, waxy, and broadly attached to decurrent. The stems of Hygrophorus species often have traces of a glutinous veil, sometimes forming an equally glutinous ring or ring-zone. The spore print is white.
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In China, glutinous rice has been grown for at least 2,000 years.
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Before 1970, the Pa Then practiced slash-and-burn (swidden) cultivation (Vu 2013:70-71). The Pa Then began to switch to wet-rice cultivation starting in 1970, and from 1993 onwards, most Pa Then had given up slash-and-burn cultivation. Currently the Pa Then grow various kinds of rice, including large-grained glutinous rice, long-grained glutinous rice, red glutinous rice, and non-glutinous rice varieties. Traditionally, the Pa Then grew rice, maize, cassava, sesame, cassava, taro, lettuce, calabash, luffa, colocynth, sweet gourd, beans, and Chinese peas as food crops.
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Glutinous rice or glutinous rice flour are both used in many Chinese bakery products and in many varieties of dim sum. They produce a flexible, resilient dough, which can take on the flavors of whatever other ingredients are added to it. Cooking usually consists of steaming or boiling, sometimes followed by pan-frying or deep- frying. Sweet glutinous rice is eaten with red bean paste.
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Glutinous rice is distinguished from other types of rice by having no (or negligible amounts of) amylose, and high amounts of amylopectin (the two components of starch). Amylopectin is responsible for the sticky quality of glutinous rice. The difference has been traced to a single mutation that was selected for by farmers. Like all types of rice, glutinous rice does not contain dietary gluten (i.e.
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In Japan, mochi is a similar glutinous rice cake eaten primarily for the Japanese New Year. In Korea, tteok is a similar rice cake eaten in the country. Varieties are made with glutinous rice are called chapssal-tteok (glutinous rice tteok). Tteokguk, a soup dish which uses the garae-tteok similar to the Shanghai variety of niángāo, is traditionally eaten during the Korean New Year.
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Lupis (sometimes lopis) is an Indonesian traditional sweet cake made of glutinous rice.
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Gyeongdan () or Korean rice ball cake is a type of tteok (rice cake) made of glutinous rice or other glutinous cereal flours. When the cereal other than rice is used, its name is usually specified, making compound nouns such as susugyeongdan (, "sorghum ball cake"). The name chapssalgyeongdan (, "glutinous rice ball cake") may also be used, but chapssal can be, and usually is, omitted. Gyeongdan can be made by kneading glutinous rice flour into chestnut-sized balls, then boiling them in water, and coating them with honey, mashed red beans or mung beans, or toasted and ground sesame seeds, etc.
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It is called glutinous (< Latin glūtinōsus) in the sense of being glue-like or sticky, and not in the sense of containing gluten. While often called "sticky rice", it differs from non-glutinous strains of japonica rice that also become sticky to some degree when cooked. Numerous cultivars of glutinous rice exist, including japonica, indica and tropical japonica strains. A khantoke can hold cups of rice and other food, flowers, and candles and fruit.
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Traditionally, people put cooked glutinous rice into a wooden or stone mortar and use large wooden pestles to pound. People use wooden or stone materials because glutinous rice will not stick to them. Usually, two people take turns to use large wooden pestles to pound rice in the mortar for around 30 minutes, and they add some water in mortar occasionally. People will then shape glutinous rice by hand and cook it.
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The common ingredients used are sticky rice (glutinous rice), black beans, sugar, salt, and palm sugar.
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It is made with equal parts of glutinous rice and regular rice. It traditionally uses pirurotong, a native deep purple glutinous rice, which gives it a striking blue to purple color, but other types of glutinous rice can also be used. The rice mixture is soaked for around 20 minutes. Roasted peanuts (surigao version) or grated young coconut (Visayas version) are then added and the whole mixture is ground into a smooth paste known as galapóng.
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Original-flavor Cowhells cakes follow the traditional recipe and are made from glutinous rice flour, maltose syrup, dried orange peel, peanut oil and glucose syrup. Coconut-flavored cakes, made from glutinous rice flour, maltose syrup, peanut oil, white sugar and desiccated coconut, are popular with young people. Ginger candy is a popular snack among the Hakka people, and ginger- flavored Cowhells cakes are made from glutinous rice flour, maltose syrup, peanut oil, white sugar and ginger.
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Chaltteok Chapssal-tteok (; ), also called chaltteok (, ), is a tteok, or Korean rice cake, made of glutinous rice.
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Pulot Tartal is Malaccan-based dish where white coconut milk sauce is served with glutinous rice (pulot).
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In the Philippines, glutinous rice is known as malagkit in Tagalog or pilit in Visayan, among other names. Both meaning "sticky". The most common way glutinous rice is prepared in the Philippines is through soaking uncooked glutinous rice in water or coconut milk (usually overnight) and then grinding it into a thick paste (traditionally with stone mills). This produces a rich and smooth viscous rice dough known as galapóng, which is the basis for numerous rice cakes in the Philippines.
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There is a similar dish in eastern Indonesia called papeda. It has a glutinous texture and is chewy.
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"Kyeotteok" consists of multiple layers of azuki bean or other bean powder and a rice- glutinous rice mixture.
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Mochi uses glutinous rice flour; while uirō is not kneaded, but rather mixed, placed in a mold, and steamed.
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Danja () is a variety of steamed tteok (rice cake) made with glutinous rice flour, sweet fillings, and sweet coatings.
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It is a boiled rice cake, stuffed with liquid palm sugar (gula jawa/merah/melaka), covered in coconut bits. The dough is made from glutinous rice flour, sometimes mixed with tapioca. It is green because the glutinous rice dough is flavoured and coloured with a paste made from the leaf of pandan or dracaena plant (daun suji) — whose leaves are used widely in Southeast Asian cooking. The small pieces of palm sugar initially are hard when inserted into glutinous rice dough and rolled into balls.
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This type of glutinous rice flour dumpling is eaten in both northern and southern China. Sweet fillings such as sugar, sesame, osmanthus flowers, sweet bean paste and sweetened tangerine peel are used. In northern China, "yuanxiao" is made by rolling small pieces of hardened filling in dry glutinous rice flour, adding water slowly, until it becomes a ball with a diameter of roughly 2 centimeters. Where as the southern "tangyuan", is made by wrapping soft filling in a glutinous rice "dough" similar to making a dumpling.
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In Korea, glutinous rice is called chapssal (Hangul: 찹쌀), and its characteristic stickiness is called chalgi (Hangul: 찰기). Cooked rice made of glutinous rice is called chalbap (Hangul: 찰밥) and rice cakes (Hangul: 떡, ddeok) are called chalddeok or chapssalddeok (Hangul: 찰떡, 찹쌀떡). Chalbap is used as stuffing in samgyetang (Hangul: 삼계탕).
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Chanochi () is a compound of the prefix cha- () and the noun nochi (). Cha- means "glutinous", and nochi is a Gyeongsang dialect word for noti (), which is a pan-fried tteok (rice cake) made with glutinous proso millet and yeot-gireum (barley malt powder), and usually considered a regional dish of Kwansŏ region.
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By dyeing the mung bean powder with red water, a seasonal dish called Sumyeon can be prepared. Other than this, white bubble rice cakes made with red bean paste called Santteok, Goritteok made from glutinous rice, pine endodermis and mugwort, and Ssuktteok made from glutinous rice and mugwort leaves are eaten this day.
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Yeot is a variety of hangwa, or Korean traditional confectionery. It can be made in either liquid or solid form, as a syrup, taffy, or candy. Yeot is made from steamed rice, glutinous rice, glutinous sorghum, corn, sweet potatoes, or mixed grains. It is presumed to have been used before the Goryeo period.
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Although, like the kalamay, Filipino dodol is made with ground glutinous rice paste and muscovado sugarcane sugar, not palm sugar.
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Red peach cake (), also known as rice peach cake () and rice cake () is a small teardrop shaped Chinese pastry with soft sticky glutinous rice flour skin wrapped over a filling of glutinous rice, peanuts, mushrooms, and shallots. The cake is shaped with a wooden mould before steaming. The cake is native to the Teochew people.
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Participants can actively join in the making process of Sau Fan. The making process of Sau Fan is as follows. The first step is that preparing rice flour, glutinous rice flour, water, sugar and chopped peanut. Secondly, mix rice flour, glutinous rice flour with certain amount of water in the ratio of 1:1:1.
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Other versions of galapong may also be treated with wood ash lye. Aside from the numerous white and red glutinous rice cultivars, the most widely used glutinous rice heirloom cultivars in the Philippines are tapol and pirurutong rice, both of which have colors ranging from purple, reddish brown, to almost black. However both varieties are expensive and becoming increasingly rare, thus some Filipino recipes nowadays substitute it with dyed regular glutinous rice or infuse purple yam (ube) to achieve the same coloration. Dessert delicacies in the Philippines are known as kakanin (from kanin, "prepared rice").
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It is sometimes referred to simply as ketan hitam or pulut hitam, meaning "black glutinous rice", while bubur means porridge in Indonesian and Malay. In most parts of Indonesia, glutinous rice is called ketan, while in Malaysia and also Sumatra in Indonesia, it is called pulut. Slightly different names may be used in different regions of Indonesia, such as ketan item in Javanese areas, and bubuh injin or bubuh injun in Bali. Other than porridge, black glutinous rice is also can be made into fermented delicacies called tapai.
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Tapuy, also spelled tapuey or tapey, is a rice wine produced in the Philippines. It is a traditional beverage originated from Banaue and the Mountain Province, where it is used for important occasions such as weddings, rice harvesting ceremonies, fiestas and cultural fairs. It is produced from either pure glutinous rice or a combination of glutinous and non-glutinous rice together with ', an Ifugao word, can refer to both Bidens pilosa (as here) and Cosmos caudatus (as here). roots, ginger extract, and a powdered starter culture locally known as bubod.
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Mijiu () is a Chinese rice wine made from glutinous rice.Carlson, Gordon S. (1981). The Rice Journal. Volumes 84-87. p. 263.
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Chapssal-tteok is a compound noun consisting of chapssal (), meaning "glutinous rice," and tteok (), meaning "rice cake." The word chapssal is derived from the Middle Korean chɑl (), meaning "glutinous," and psɑl (), meaning "rice." Chɑlpsɑl () appears in Gugeup ganibang, a 1489 book on medicine. The word became chɑppsɑl () with consonant cluster reduction and then became chɑpsɑl () with degemination.
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According to legend, glutinous rice was used to make the mortar in the construction of the Great Wall of China. Chemical tests have confirmed that this is true for the city walls of Xi'an. In Assam also, this rice was used for building palaces during Ahom rule. Glutinous rice starch is often used as a vegetarian glue or adhesive.
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Mieum () is a thin, strained gruel made from white rice, white glutinous rice, foxtail millet, or glutinous foxtail millet. It is often used in liquid diet for patients and for recently weaned children. A thinner mieum, made from rice water or mixed with powdered milk, is sometimes used as a breast milk substitute for younger babies.
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Tteok () is a class of Korean rice cakes made with steamed flour made of various grains, including glutinous or non-glutinous rice. Steamed flour can also be pounded, shaped, or pan-fried to make tteok. In some cases, tteok is pounded from cooked grains. The pronunciation is between a "t" and a "d" sound, ending with "-ukk".
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Orlando, FL: Holt McDougal, 2012. Print. Historically, it was used in a variety of provinces of Korea, including Jeju Island. Wheat, rice (of both the glutinous and non-glutinous types), and barley are used to make nuruk, either as whole grain or in the form of grits or flour. Wheat nuruk is the most common variety.
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The chicken can be stuffed with glutinous rice. When the cooking is finished, salt and sliced Welsh onions (daepa, 대파) are added to the diner's bowl according to taste. If the baesuk is not stuffed with glutinous rice, it is usually eaten with cooked rice. It is often seen as a simpler and cheaper variant of samgyetang.
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Wajik Kletik is some kind of cake with diamond shape made from glutinous rice plus brown sugar and grated coconut mixed together.
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Salvia glutinosa, the glutinous sage, sticky sage, Jupiter's sage, or Jupiter's distaff, is a herbaceous perennial plant belonging to the family Lamiaceae.
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Some Japanese mochi varieties are very similar to certain chapssal-tteok varieties. Both may be made by steaming and pounding soaked glutinous rice.
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In the 18th-century books, Somun saseol and Revised and Augmented Farm Management, gochujang is written as gochojang, using hanja characters and . It is also mentioned that Sunchang was renowned for its gochujang production. Gochujang ingredients reported in Jeungbo sallim gyeongje were of powdered and sieved meju (fermented soybeans), of chili powder, and of glutinous rice flour, as well as soup soy sauce for adjusting the consistency. The gochujang recipe in Gyuhap chongseo, an 1809 cookbook, uses powdered meju made from of soybeans and of glutinous rice, then adding of chili powder and bap made from of glutinous rice.
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In Vietnam's Central Highlands, a similar rice wine, rượu cần (literally "stem wine" or "tube wine"), is drunk in a communal manner, through long reed straws out of large earthenware jugs. Rượu cần may be made out of ordinary rice, glutinous rice, cassava, or corn, along with leaves and herbs. Yet another variety of minority rice wine is rượu nếp nương, made from a glutinous rice grown in mountainous cultivation areas of Vietnam's northwest. A similar dish, from southern Vietnam, is called cơm rượu, and consists of balls made from white glutinous rice in a mildly alcoholic rice wine.
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The glutinous rice is soaked and cooked with coconut milk and salt. The filling is made of shredded chicken breast, chicken stock, garlic, candle nut, ground coriander, cumin, brown sugar, vegetable oil, minced shallot, coconut milk, kaffir lime leaves, salt and pepper. Other than chicken, shredded fish or abon (beef meat floss) might be used as filling. When the cooked glutinous rice is cool enough to handle, the chicken filling is placed on the glutinous rice and rolled in a banana leaf, wrapped and secured with biting or lidi semat, a small wooden "needle" made of coconut leaf mid rib or bamboo.
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Sì (𥻵) Sì (pronounced , , transcribed as sì in Foochow Romanized) is a traditional spherical dessert made from glutinous rice, eaten in celebration of the Winter Solstice festival in Fuzhou, Fujian Province, China. It is usually produced without filling, in contrast to the tangyuan. The sì is made by grinding glutinous rice into a powder, pressing the powder until almost dry, and then rolling the dry powder into a spherical shape, and finally add fried (even burnt) soybean powder mixed with brown sugar onto the glutinous rice sphere. The pronunciation of 𥻵 is the same as 時 (time, fortune) in Fuzhou dialect of Chinese.
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In Manchu cuisine, perilla leaves are used to make efen, ("steamed bun"). The perilla buns are made with glutinous sorghum or glutinous rice flour dough filled with red bean paste and wrapped with perilla leaves. The dish is related to Food Extermination Day, a traditional Manchu holiday celebrated on every 26th day of the 8th month of the lunar calendar.
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Glutinous rice is generally eaten instead of "fluffy" rice in this culture, which is eaten in the rest of Thailand. Glutinous rice (Oryza sativa var. glutinosa; also called "sticky rice", "sweet rice", or "waxy rice" Thai people call it "Khao Neaw") is grown mainly in Southeast and East Asia. It has opaque grains, very low amylose content and is sticky when cooked.
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Bánh rán is a deep-fried glutinous rice ball Vietnamese dish from northern Vietnam. In Vietnamese, bánh is a category of food including cakes, pies, and pastries, while rán means "fried." Its outer shell is made from glutinous rice flour, and covered all over with white sesame seeds. Its filling is made from sweetened mung bean paste, and scented with jasmine flower essence.
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The staple food of the Sui people is glutinous rice. Supplementary grains and tubers include corn, wheat, barley, millet, and sweet potatoes. Rice is either steamed in a bamboo steamer or cooked in a covered pot over a low fire. Popular rice-based dishes include ʔjut7 (Chinese: zongzi) and cooked glutinous rice with chrysanthemum and puffed rice (Wei 2003:xiv).
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Liquid brem is made from fermented mash of black/ white glutinous rice (known as Ketan) using a dry- starter called Ragi tape. Glutinous rice is soaked and drained, steamed for 1 hour, and then cooled down. The cooled rice is then inoculated with Ragi tape and amylolysis begins. A honey-like rice syrup settles in the bottom of the malting vessel.
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There are several version of kue bugis, the traditional common one is green colored kue bugis acquired from suji or pandan leaf. Another version include black kue bugis which uses ketan hitam or black glutinous rice flour. Another variant is called kue bugis mandi which is green ball covered in whitish layer made of white glutinous rice with coconut milk.
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Dahao Rice Snack The Rice Pastry is made from five ingredients: glutinous rice, sugar, malt sugar and lard. "Rice Pastry." Retrieved Nov 20, 2014.
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Myxas glutinosa (glutinous snail) is a species of small air-breathing freshwater snail, an aquatic gastropod mollusc in the family Lymnaeidae, the pond snails.
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Gyodong-beopju is brewed from September to April. It is made only with glutinous rice, nuruk (dried fermentation starter) made of wheat, and water.
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First aid treatment includes removing any still-adhering tissue; this is of a very glutinous nature indicating that the nematocytes are continuing to discharge.
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Cífàntuán is a glutinous rice dish in Chinese cuisine originating in Shanghai.News365.com.cn. "News365.com.cn ." 上海的小吃. Retrieved on 2009-08-15.
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Cooked rice refers to rice that has been cooked either by steaming or boiling. The terms steamed rice or boiled rice are also commonly used. Any variant of Asian rice (both Indica and Japonica varieties), African rice or wild rice, glutinous or non-glutinous, long-, medium-, or short-grain, of any colour, can be used. Rice for cooking can be whole grain or milled.
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A very similar but distinct dessert, also known as pilipit, is a fried glutinous rice twisted doughnut from Maguindanao. It is much thicker and is made with a combination of white glutinous rice and purple rice, resulting in a distinctive lavender color. It is soaked and pounded into galapong and twisted into shapes before deep-frying. It is served sprinkled with fresh grated coconut.
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Vegetable and glutinous rice planting are the main plantation in the township. Its milled long-grain glutinous rice accounts for 27% of the total production in Taiwan. Other produces are broccoli, leeks, spring onions, peas, cucumbers, bitter gourds, squashes and water chestnuts. Its livestock industry is also quite developed, in which most of the livestock are pigs and chickens, with additional cattle, sheep, deer and rabbits.
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Chapssal doughnuts () are Korean doughnuts made with glutinous rice flour. The mildly sweet doughnuts are often filled with sweetened red bean paste and coated with the mixture of sugar and cinnamon powder. Glutinous rice flour dough creates the crunchy outside texture and chewy inside texture. Beside food stalls in traditional markets, the doughnuts are also sold through franchise bakeries such as Dunkin' Donuts Korea and Paris Baguette.
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A rượu đế still Rượu đế is a distilled liquor from Vietnam, made of either glutinous or non-glutinous rice. It was formerly made illegally and is thus similar to moonshine. It is most typical of the Mekong Delta region of southwestern Vietnam (its equivalent in northern Vietnam is called rượu quốc lủi). Its strength varies, but is typically 40 percent alcohol by volume.
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Glutinous rice is the main filling of Tao Kuish, which fully contains proteins, fat, saccharides, starch, Ca, F, Fe, vitamin B1, vitamin B2. 糯米的营养价值. Accessed 20 Dec. 2016. Traditional Chinese medical science think it can invigorate spleen-stomach and replenish Qi, and it do help to your spleen and stomach. What is more, glutinous rice can remission frequency of urination.
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When the shepherd boy felt that he's going to die because of being beat, he picked up a knife next to him, and killed the landlord. The blood of the shepherd boy made glutinous rice on ground become red. By coincidence, that day was October first. People eat a bowl of glutinous rice mixed with red beans on the Winter Clothing Day to commemorate the shepherd boy.
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In the Chinese Hakka community, ramie leaves are called "chu yap (苧葉)," which is a main ingredient in making pancake-like dumplings with glutinous rice powder, sugar and water. These glutinous rice powder dumplings are known as "ban (粄)" in Hakka or "Cha Kwo (茶棵)" in Cantonese, similar to another Southeast Asian delicacy otherwise known as Kuih. The ramie leaves are picked, cleaned and ground in mortar, mixed into a dough of glutinous rice powder, water and sugar, kneaded thoroughly and placed on palm-sized square- or circular-cut banana leaves and steamed. The ramie leaves give the dumplings a dark green colour and unique aroma.
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Bubur ketan hitam, bubur pulut hitam or bubur injun is an Indonesian sweet dessert made from black glutinous rice porridge with coconut milk and palm sugar or cane sugar. The black glutinous rice are boiled until soft, and sugar and coconut milk are added. It is often described as "black glutinous rice pudding" and is very similar to black rice tong sui made from black rice. It is often served as dessert or snack, for supper, for tea time, anytime of the day; however, it is a popular choice for breakfast for those who prefer sweet treat instead of its savory counterpart bubur ayam.
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Seihi is well known in the region for a type of firm glutinous rice mixed with mugwort known as yomogi kankoro (蓬かんころ).
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Gaepi-tteok () or baram-tteok () is a half-moon-shaped tteok (rice cake) made with non-glutinous rice flour and filled with white adzuki bean paste.
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Sanwei Glutinous rice balls are commonly called soup gluten. In the area of Jiangnan, rice balls are a delicious dish that every family would make at home.
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Yeonyeop-sikhye is made by wrapping the hot glutinous rice, sake, and honey in a lotus leaf. Before drinking, put up a few pieces of pine nuts.
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The dumpling wrap is first made of glutinous rice dough. A dumpling shape is formed, and then a batch of dumplings are deep fried in a wok.
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Glutinous rice is known as beras ketan or simply ketan in Java and most of Indonesia, and pulut in Sumatra. It is widely used as an ingredient for a wide variety of sweet, savoury or fermented snacks. Glutinous rice is used as either hulled grains or milled into flour. It is usually mixed with santan, meaning coconut milk in Indonesian, along with a bit of salt to add some taste.
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The North American Hygrocybe flavescens is very similar in appearance, but is said to have a drier stipe. Boertmann (2010) has suggested it may not be distinct from H. chlorophana. Hygrocybe glutinipes is similarly coloured, but is typically smaller with a glutinous, semi-translucent cap and an equally glutinous stipe. Hygrocybe ceracea is also similarly coloured, but has a waxy (not viscid) cap and stipe and broadly attached, almost decurrent gills.
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Tuak is a type of traditional alcoholic beverage to Sarawak's Dayak communities. It is made with glutinous rice or a mixture of fragrant rice and glutinous rice or just fragrant rice. The process of making tuak involves fermentation of the cooked rice where the starch in the rice is converted into sugar which is then fermented to produce alcohol. However, there is no accepted convention or definition on what constitutes tuak.
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Nian gao was white along the lower reaches of the Yangtze River (the Jiangnan region) and it is a mild food. It is made by mixing rice with glutinous rice; the ratio between the two can be adjusted according to personal preferences. If you like to eat softer, you can increase the proportion of glutinous rice and vice versa. Cooking methods include steaming, frying, sliced frying or for soup.
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The crust of snow skin mooncake is made of glutinous rice, which is frozen. The snow skin mooncake is similar to mochi ice cream or yukimi daifuku, as both have glutinous rice crusts and have to be kept frozen. Snow skin mooncakes are typically white and are served cold, which is why they are named "snow skin". However, mooncakes may have other colors because of added flavors in their crusts.
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Gochujang Gochujang (고추장), or red chili paste, is a savory, sweet, and spicy fermented condiment made with chili powder, glutinous rice flour, meju (fermented soybean) powder, barley malt powder, and salt. The sweetness comes from the starch of cooked glutinous rice, cultured with saccharifying enzymes during the fermentation process. Traditionally, it has been naturally fermented over years in jangdok (earthenware) on an elevated stone platform, called jangdokdae, in the backyard.
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The most basic variant of bubur kacang hijau only consists of mung bean porridge, coconut milk and palm sugar. However, in most part of Indonesia, bubur kacang hijau is always served with ketan hitam (black glutinous rice), and accompanied with bread. The black glutinous rice is also can be made as sweet porridge as bubur ketan hitam. Sometimes a special bubur kacang hijau mix with durian is prepared.
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"Yeast diversity of traditional alcohol fermentation starters for Hong Qu glutinous rice wine brewing, revealed by culture-dependent and culture-independent methods." Food Control 34.1 (2013): 183–190.
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The generic name Glutinoglossum (derived from the Latin glutinosus, meaning "glutinous") refers to the sticky fruit bodies. G. glutinosum is commonly known as the "viscid black earth tongue".
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Shwe htamin (; , ) is a traditional Burmese dessert or mont. The dessert consists of glutinous rice cooked with pandan leaves, coconut milk, and jaggery, and garnished with fresh coconut shavings.
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A dessert lumpia originating from the Tausug people. The wrapper is made from unsweetened ground glutinous rice and coconut milk (galapong). It is filled with sweetened coconut meat (hinti).
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These were originally made primarily from rice, but in recent centuries, the term has come to encompass dishes made from other types of flour, including corn flour (masa), cassava, wheat, and so on. Glutinous rice figures prominently in two main subtypes of kakanin: the puto (steamed rice cakes), and the bibingka (baked rice cakes). Both largely utilize glutinous rice galapong. A notable variant of puto is puto bumbong, which is made with pirurutong.
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Jeonggwa, or jeongwa, is made by boiling fruits, plant roots and seeds in honey, mullyeot (물엿, liquid candy) or sugar. It is similar to marmalade or jam/jelly. Yeot is a Korean traditional candy in liquid or solid form made from steamed rice, glutinous rice, glutinous kaoliang, corn, sweet potatoes or mixed grains. The steamed ingredients are lightly fermented and boiled in a large pot called sot (솥) for a long time.
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Cơm rượu () also known as rượu nếp cái is a traditional Vietnamese dessert from Southern Vietnam, made from glutinous rice. To prepare cơm rượu, glutinous rice is cooked, mixed with yeast, and rolled into small balls. The balls are served in a slightly alcoholic milky, white liquid which is essentially a form of rice wine, and which also contains small amounts of sugar and salt. The dish is eaten with a spoon.
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The reason for the taste of glutinous rice is that the content of diacetyl in the beer exceeds its taste threshold, and the beer produces a glutinous rice taste. The flavor threshold is also relatively low. For light-colored lagers, the diacetyl content preferably controls below 0.1 mg/L; for high-grade beer, it preferably controls below 0.05 mg/L. The solution is to increase the a-amino nitrogen content of the wort appropriately.
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Kue seri muka, sri muka or putri salat (lit. pretty face cake) is a Banjarese and Malay two-layered dessert with steamed glutinous rice forming the bottom half and a green custard layer made with pandan juice (hence the green colour).Seri Muka - Recipe by Amy Beh Coconut milk is a key ingredient in making this kue. It is used to impart creamy taste when cooking the glutinous rice and making the custard layer.
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The most basic variant of bubur ketan hitam only consists of black glutinous rice porridge sweetened with palm sugar. While coconut milk, pandan leaves and a pinch of salt might be added to give aroma. However, in most part of Indonesia, bubur ketan hitam is always served with kacang hijau (mung beans), and accompanied with bread. This black glutinous rice and mung beans combo is often simply called as bubur kacang hijau.
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Kalamay is made by extracting coconut milk from grated coconuts twice. Glutinous rice is added to the first batch of coconut milk and the mixture is ground into a paste. Brown sugar is added to the second batch of coconut milk and boiled for several hours to make latík. The mixture of ground glutinous rice and coconut milk is then poured into the latík and stirred until the consistency becomes very thick.
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Chanochi () is a Korean dish. It is pink, pan-fried tteok (rice cake) or jeonbyeong (pancake) made with glutinous rice flour. It is a regional dish of the Yeongnam region.
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A similar dish called mayway mont (မရွေးမုန့်), consisting of puffed grains of early ripened glutinous rice congealed into a mass with jaggery syrup, is a popular traditional Burmese snack or mont.
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Khanom keson lamchiak has only three ingredients include glutinous rice, sugar and coconut. It is cooked using glutinous rice flour mixed with coconut milk, sift through a sieve on hot pan, then filled with glutinous rice flour stirred with coconut and sugar, and roll into a long thin sheet as the final step. If eaten while still hot, will get the aroma of dessert, hence the name khanom keson lamchiak, literally "pandanus pollen snack" This kind of dessert is assumed to have originated since the early Rattanakosin period. Based on the evidence mentioned in the poem Kap He Chom Khrueang Khao Wan, a work of King Rama II. It is believed that there is a source that is Samut Songkhram, which was his birthplace.
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Cifantuan (Traditional Chinese 糍飯糰, Simplified Chinese 糍饭团) is another breakfast food consisting of a piece of youtiao tightly wrapped in cooked glutinous rice, with or without additional seasoning ingredients. Japanese onigiri resembles this Chinese food. Lo mai gai (糯米雞) is a dim sum dish consisting of glutinous rice with chicken in a lotus-leaf wrap, which is then steamed. It is served as a dim sum dish in Hong Kong, Singapore, and Malaysia.
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Glutinous rice is grown in Laos, Thailand, Cambodia, Vietnam, Malaysia, Indonesia, Myanmar, Nepal, Bhutan, Northeast India, China, Japan, Korea, Taiwan, and the Philippines. An estimated 85% of Lao rice production is of this type. The rice has been recorded in the region for at least 1,100 years. The improved rice varieties (in terms of yield) adopted throughout Asia during the Green Revolution were non-glutinous, and Lao farmers rejected them in favor of their traditional sticky varieties.
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A distinctive feature of Hakka cuisine is its variety of steamed snack-type buns, dumplings and patties made with a dough of coarsely ground rice, or ban. Collectively known as "rice snacks", some kinds are filled with various salty or sweet ingredients. Common examples of rice snacks made with ban from glutinous or sticky rice and non-glutinous rice include Aiban (mugwort patty), Caibao (turnip bun)[This 'turnip' is not the Western turnip. The proper name is yam bean.
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Gochujang (, from Korean: , ) or red chili paste is a savory, sweet, and spicy fermented condiment, popular in Korean cooking. It is made from chili powder, glutinous rice, meju (fermented soybean) powder, yeotgireum (barley malt powder), and salt. The sweetness comes from the starch of cooked glutinous rice, cultured with saccharifying enzymes during the fermentation process. Traditionally, it has been naturally fermented over years in jangdok (earthenware) on an elevated stone platform, called jangdokdae, in the backyard.
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A recipe for gwaha-ju in the 1809 encyclopaedia Gyuhap chongseo states: > 1–2 doe () of white non-glutinous rice is cooked into beombeok (thick > porridge), cooled, and mixed with nuruk powder. A mal () of glutinous rice > is steamed, cooled, and mixed with the nuruk mixture. After 7 days of > primary fermentation, 20 bokja () of soju (distilled liquor) is added to the > rice wine. Today, family recipes passed down through generations usually utilize various medicinal herbs as supplementary ingredients.
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The Changzhou dialect is a member of the Wu Chinese language family. Other famous handicrafts of Changzhou are silk embroidery in a "crisscross" style and carvings made from green bamboo. Noted snacks made in Changzhou include pickled radish, sesame candy, sweet glutinous rice flour dumpling with fermented glutinous rice, and silver thread noodles (also known as dragon's beard noodles). Since 2004, Changzhou has successfully hosted China (Changzhou) International Cartoon and Digital Art Festival (CICDAF) for three times successively.
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Any pengaroh (charm) will be brought out for this ceremony to ensure its continuous effectiveness and to avoid madness afflicting the owner. Wallets are placed among the offerings to increase the tuah or fortune of the owners. Each set of offerings usually contains specified odd numbers (ie 1, 3, 5, 7) of traditional items: the cigarette nipah leaves and tobacco, betel nut and sireh leaves, glutinous rice in a hand-woven leave container (senupat), rice cakes (tumpi), sungki (glutinous rice cooked in buwan leaves), glutinuos rice cooked in bamboo logs (asi pulut lulun), penganan iri (cakes of glutinous rice flour mixed with nipah sugar), ant nest cakes and moulded cakes, poprice (made from glutinous paddy grains heated in a wok or pot), hard-boiled chicken eggs and tuak rice wine poured over or contained in a small bamboo cup. After all the offering sets are completed, the chief of the festival thanks the gods for a good harvest, and asks for guidance, blessings and long life as he waves a cockerel over the offerings (bebiau).
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Beef Hatkora is served with glutinous rice or boiled white rice when salad of cucumber, tomatoes and onions are used as a side dish. It is also eaten with pilau, Khichdi and parata.
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Migan () is a type of rice noodle from the Dai people, a Tai cultural group from Yunnan Province, China. It is made from ordinary non-glutinous rice, and it is only sold fresh.
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Modern senbei versions are very inventive and may include flavorings which can range from kimchi to wasabi to curry to chocolate. Kansai senbei tend to use glutinous rice and are lightly seasoned and delicate in texture (saku saku). Kantō senbei were originally based on uruchimai, a non- glutinous rice, and they tend to be more crunchy (kari kari) and richly flavored. Thin Japanese rice crackers (薄焼きせんべい usuyaki senbei) are popular in Australia and other countries.
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Traditionally, the Nam Doc Mai (flower nectar mango) and ok-rong varieties of mango are used. Red/orange mangoes from Mexico & the Caribbean can also be used. Glutinous sticky rice, which is sweeter than the normal sticky rice, is used for the best texture. As with many rice-based desserts, it is best to eat mango sticky rice directly after it is purchased or cooked because when refrigerated, the glutinous sticky rice turns hard and the coconut milk expires quickly.
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For example, Thai Jasmine rice is long-grain and relatively less sticky, as some long-grain rice contains less amylopectin than short-grain cultivars. Chinese restaurants often serve long-grain as plain unseasoned steamed rice though short-grain rice is common as well. Japanese mochi rice and Chinese sticky rice are short-grain. Chinese people use sticky rice which is properly known as "glutinous rice" (note: glutinous refer to the glue-like characteristic of rice; does not refer to "gluten") to make zongzi.
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The people of the neighboring island of Leyte use ingredients such as landang (palm flour jelly balls), jackfruit, and anise, and thicken it with milled glutinous rice. The vegetables and the pearl sago are cooked in a mixture of water, coconut milk and landang, and sweetened by muscovado or brown sugar. For the people of Panay, their version contains balls made of glutinous flour, as well as jackfruit. The balls are formed and boiled until they float, indicating that they are cooked.
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Rempah udang is a traditional Peranakan dumpling dessert snack (kueh or kuih), usually made from glutinous rice and shrimp paste (hae bee hiam) wrapped in a pandan leaf. It is sometimes wrapped in banana leaves.
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Traditional jars used for fermenting gochujang Gochujang's primary ingredients are red chili powder, glutinous rice powder, powdered fermented soybeans, and salt. Korean chili peppers, of the species Capsicum annuum, are spicy yet sweet making them ideal for gochujang production. Other recipes use glutinous rice (chapssal, ), normal short-grain rice (mepssal, ), or barley, and, less frequently, whole wheat kernels, jujubes, pumpkin, and sweet potato; these ingredients are used to make special variations. A small amount of sweetener, such as sugar, syrup, or honey, is also sometimes added.
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Puto seco, also known as puto masa, are Filipino cookies made from ground glutinous rice, cornstarch, sugar, salt, butter, and eggs. They are characteristically white and shaped into thick disks. They have a dry powdery texture.
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Over time, higher-yield strains of glutinous rice have become available from the Lao National Rice Research Programme. By 1999, more than 70% of the area along the Mekong River Valley were of these newer strains.
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A skin of bamboo soaked in lye overnight is used to wrap glutinous rice soaked in the same way. Akumaki is a rice cake but it is not sticky and it does not easily dry out.
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Twisted doughnuts are yeast donuts or sticks of pastry made from braided wheat or glutinous rice flour, deep-fried in oil. In Korea, they are known as kkwabaegi (), and in the Philippines, as shakoy and pilipit.
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Traditionally, Pusnâ is also a time for the family to get together. One activity that occurs during these get-togethers is the making and eating of Pi-thâ. Pi-thâs are made of glutinous rice flour.
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The FPOs of the MOVCD-NER scheme grow a variety of spices, fruits and grain crops like Turmeric, Ginger, Large Cardamom, Chilli, Pineapple, Kiwi, Mandarin, Red Rice, Black Aromatic Rice (Chakhao), Kachai Lemon, Glutinous Rice, etc.
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Osmanthus cake Osmanthus cake is a traditional sweet-scented Chinese pastry made with glutinous rice flour, honey sweet-scented osmanthus and rock sugar.Autumn fragrance osmanthus oozes depth It has crystal clear, sweet, and soft waxy characteristics.
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Hobak-juk () or pumpkin porridge is a variety of juk (porridge) made with pumpkin and glutinous rice flour. It is a smooth and naturally sweet porridge that is traditionally served to recovering patients or the elderly.
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Cornick, also spelled kornik, is a Filipino deep-fried crunchy puffed corn nut snack. It is most commonly garlic-flavored but can also come in a variety of other flavors. It is traditionally made with glutinous corn.
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Digitaria compacta Digitaria compacta is a grass species native to India and Indochina. It is cultivated in the Khasi Hills of northeast India, used as a glutinous flour for making bread or porridge, and known as raishan.
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In the Philippines, a unique native crêpe recipe is the daral which is made from ground glutinous rice and coconut milk batter (galapong). It is rolled into a cylinder and filled with sweetened coconut meat strips (hinti).
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Tteok Various hahngwa Traditional rice cakes, tteok and Korean confectionery hangwa are eaten as treats during holidays and festivals. Tteok refers to all kinds of rice cakes made from either pounded rice (메떡, metteok), pounded glutinous rice (찰떡, chaltteok), or glutinous rice left whole, without pounding. It is served either filled or covered with sweetened mung bean paste, red bean paste, mashed red beans, raisins, a sweetened filling made with sesame seeds, sweet pumpkin, beans, jujubes, pine nuts or honey). Tteok is usually served as dessert or as a snack.
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Traditionally, meju for ganjang and doenjang (which are produced together) are made entirely of fermented soybeans, while meju for gochujang are made using soybeans mixed with rice, barley, or wheat. If wheat is used, the ratio between soybeans and wheat is 6:4; if glutinous rice is used, the ratio between soybeans and glutinous rice is 5:2. Soybeans are washed, soaked overnight, and cooked. They are usually boiled in a gamasot (cauldron), but can also be steamed in a siru (steamer), for at least three to four hours and usually five to eight hours.
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Injeolmi (, ) is a variety of tteok, or Korean rice cake, made by steaming and pounding glutinous rice flour, which is shaped into small pieces and usually covered with steamed powdered dried beans or other ingredients. It is a representative type of glutinous pounded tteok, and has varieties depending on the type of gomul (고물, something to coating rice cake) used. Gomul can be made with powdered dried soybeans, azuki beans, or sesame seeds, or sliced dried jujube. Subsidiary ingredients are mixed into the steamed rice while pounding it on the anban (안반, wooden pounding board).
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Beopju is mentioned in Illustrated Account of Goryeo, a 1124 book written by a Song Chinese envoy to Goryeo and History of Goryeo, a 1451 Joseon book on history. Originally, it referred to the rice wines made with non-glutinous rice, for official or administrative use, such as for Jongmyo jerye (royal ancestral rite). Later, it also referred to the rice wines made around Buddhist temples. Today, the variety called Gyodong-beopju, brewed with glutinous rice in the head-house of Gyerim Choe clan in Gyo-dong, Gyeongju, North Gyeongsang Province, is renowned.
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Biko and sinukmani are similar dishes which use whole glutinous rice grains. The preparation is the same except that the glutinous rice is first cooked whole and not ground into a paste, and then is smothered with the latík. In some regions (particularly in the Northern Philippines), this dish is referred to as the kalamay, with the viscous kind differentiated as the kalamay-hati. The latík from kalamay by itself can be used with other desserts, particularly with dishes made from cassava (which is then referred to as 'cassava kalamay').
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The envelope of the num kroch is composed of glutinous rice flour, which gives it this slightly elastic texture. Like most Asian desserts, num kroch are not very sweet. Mung bean paste should not be too dry either.
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Bánh tẻ are made of plain (non-glutinous) white rice (called gạo tẻ in Vietnamese), minced pork shoulder, Judas's ear fungus (Auricularia auricula-judae), onion, salt, pepper. Some variants of bánh tẻ include peanuts and chopped shiitake mushrooms.
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Ba bao fan (八寶飯), or "eight treasure rice", is a dessert made from glutinous rice, steamed and mixed with lard, sugar, and eight kinds of fruits or nuts. It can also be eaten as the main course.
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Ziba is glutinous rice dough which, after steaming in a big container, is mashed into a sticky, putty-like mass from which small patties are formed and coated with a layer of sugary peanut powder. It has no filling.
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In Indonesia, kue putu is one of the kue or traditional snacks, a popular street food commonly sold by travelling vendors, together with klepon, which is actually ball-shaped kue putu, but made with sticky glutinous rice flour instead.
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Dried or rehydrated hasma has a slight fishy smell. In its unflavored form it is sweet and slightly savory in taste with a texture that is glutinous, chewy, and light, quite similar to that of tapioca in a dessert.
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Ham zongzi appeared in the Qing dynasty. Until now, every year in early May of the lunar calendar, the Chinese people will soak glutinous rice, wash the leaves and wrap up zongzi. The types of zongzi are more variety.
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Their use depends on weather, atmosphere, and topography.The ecology of life, p. 44, 1998 The northern region has both low lands and high lands. The farmers' usual crop is non-glutinous rice such as Niew Sun Pah Tong rice.
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Non-glutinous proteins in wheat are also allergens, these include: LTP (albumin/globulin), thioredoxin-hB, and wheat flour peroxidase. A particular 5 residue peptide, Gln-Gln-Gln-Pro-Pro motif, has been found to be a major wheat allergen.
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Isan food, in which glutinous rice (, khao-niao) and chili peppers are prominent, is distinct from central Thai cuisine, though it is now found throughout the kingdom. Sticky rice is a staple of northeastern cuisine and it accompanies most meals.
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Steamed bun () is a popular snack for Hakka people. It is mainly made from glutinous rice and is available in sweet or salty options. Sweet version consists of sweetened black-eyed pea pastes or peanuts. Salty version consists of preserved radish.
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Hwajeon (), or flower cake is a small Korean pan-fried rice cake. It is made out of glutinous rice flour, honey and edible petals from seasonal flowers, such as rhododendron. It is eaten during the festivals of Samjinnal and Buddha's Birthday.
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Lugaw, also spelled lugao, is a Filipino glutinous rice gruel or porridge. Lugaw includes various dishes, both savory and sweet. In Visayan regions, savory lugaw are collectively referred to as pospas. Lugaw is widely regarded as comfort food in the Philippines.
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The genus Bolbitius is defined as small thin Mycena-like mushrooms, with a hymenoderm pileipellis, a glutinous cap surface, and spores that are brown in deposit. Spores of mushrooms of this genus are thick-walled, smooth and have a germ pore.
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Pinipig are immature grains of glutinous rice pounded until flat before being toasted. It is commonly used as toppings for various desserts in Philippine cuisine, but can also be eaten plain, made into cakes, or mixed with drinks and other dishes.
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Another glutinous, dark-brown capped species with which C. vanduzerensis might be confused is Phaeocollybia spadicea, but this species has pseudorhiza (a subterranean elongation of the stem) at the stem base and gills that are free from attachment to the stem.
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Tarak-juk (), also called uyu-juk () or milk porridge, is a type of juk (porridge) made with milk and rice (glutinous japonica variety). It was a part of the Korean royal court cuisine and was also patronized by yangban (scholarly-officials).
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Steamed glutinous corns Waxy corn or glutinous corn is a type of field corn characterized by its sticky texture when cooked as a result of larger amounts of amylopectin. The corn was first described from a specimen from China in 1909. As this plant showed many peculiar traits, the American breeders long used it as a genetic marker to tag the existence of hidden genes in other maize breeding programs. In 1922 a researcher found that the endosperm of waxy maize contained only amylopectin and no amylose starch molecule in opposition to normal dent maize varieties that contain both.
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In almost all Malay kuih, the most common flavouring ingredients are grated coconut (plain or flavoured), coconut cream (thick or thin), pandan (screwpine) leaves and gula melaka (palm sugar, fresh or aged). While those make the flavour of kuih, their base and texture are built on a group of starches: rice flour, glutinous rice flour, glutinous rice and tapioca. Two other common ingredients are tapioca flour and green bean (mung bean) flour (sometimes called "green pea flour" in certain recipes). They play the most important part in giving kuihs their distinctive soft, almost pudding-like, yet firm texture.
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Filipino galapóng, a viscous rice flour dough made by grinding glutinous rice soaked overnight, shown being baked into bibingka In the Philippines, rice flour is not traditionally prepared dry. Rather it is made by first soaking uncooked glutinous rice overnight (usually allowing it to slightly ferment) then grinding the results (traditionally with stone mills) into a rich and smooth viscous rice dough known as galapóng. It is the basis for numerous types of native rice cakes and desserts (kakanin) in native Filipino cuisine. Depending on the dish, coconut milk (gata), wood ash lye, and various other ingredients may be added to the galapóng.
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The noodles are made from a mixture of ground rice flour from glutinous or non-glutinous rice and water, but sometimes combined with cornstarch to reduce breakage during cooking. The noodles are made by pushing the rice and water mixture through a sieve directly into boiling water in the same manner as Spätzle. The noodles are made beforehand and then further prepared before serving. The noodles are only available fresh and they are made by noodle vendors or commercially produced and seldom homemade as it is too tedious to make a small amount for home consumption.
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Sporangial phase with glutinous contents The slime mould has two phases to its life cycle: an actively feeding plasmodial stage and a reproductive sporangial stage. The plasmodial phase is mobile and is multi-nucleate, formed by the fusion of single cells and typically amoeboid in its movements, through cytoplasmic streaming. The sporangial or aethalial phase of this slime mould is spherical, elongate or globular, 50 to 80 mm, and is at first highly glutinous in appearance, resembling small slug eggs. Later a smooth white and silvery surface develops, which eventually splits to expose a brown spore mass beneath.
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Both of the Han people's steaming, frying, sauté (with starch extract), pot-stewed, quick-boil, boiling, stewing, and the integration of minority baking, pestle, heat-contact, cure, stone cooking, salt cooking and other cooking methods, with a robust ancient charm, reflecting the life and customs of Yunnan minorities. For example: bamboo rice Bamboo Rice: Adding glutinous rice into bamboo to make bamboo rice with soft and glutinous fragrance. Pineapple Rice Pineapple Rice: Pineapple purple rice made with hollowed pineapple with fragrant pineapple flavor. Steamed Chicken Steamed Chicken: Steamed chicken made with Jianshui purple pottery special steam cooker with original flavor.
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Varieties of tteokguk include saeng tteokguk (생떡국) or nal tteokguk (날떡국), a specialty of Chungcheong province, where a mixture of non-glutinous rice with glutinous rice is made into small balls or rolled into a garaetteok shape and then sliced into a boiling broth; Saeng tteokguk at Nate Encyclopedia joraengi tteokguk (조랭이 떡국) from the Kaesong region with the tteok twisted in small cocoon shapes; Joraengi tteokguk at Nate Encyclopedia and gon tteokguk (곤떡국) from the island of Jeju, which uses sliced jeolpyeon tteok rather than the usual garaetteok. Gon tteokguk at Doosan Encyclopedia Another variety, tteokmanduguk, is literally tteokguk with additional mandu.
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The cake is made of ketan (glutinous rice) flour as the skin, filled with grated coconut flesh sweetened with palm sugar. The skin is made of flattened dough made from the mixture of glutinous rice flour, wheat flour, mashed potatoes, santan (coconut milk), sugar and salt, and colored with suji or green colored pandan. The sweet filling is made of grated coconut, palm sugar, salt, and pandan leaf for aroma. Traditional kue bugis is wrapped in banana leaf, usually young banana leaf which is thin and green-yellowish in color, the contemporary version however might uses plastic wrapper.
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The main ingredients of Khanom babin are glutinous flour, arrowroot, grated coconut, eggs, oil and sugar. It looks like a tiny pancake. The taste is not too sweet or greasy and it smells good. This dessert is commonly eaten on almost every occasion.
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There will be people selling Hong Kong local food and snacks such as bubble gums, teppanyaki (fast grilling on hot plate), barbeque food, fried glutinous rice, fried pork and egg hamburger, and people performing Chinese Opera, fireworks, dragon and lion dance, etc.
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On Dongjinal, a Korean traditional holiday which falls on December 22, Korean people eat donji patjuk, which contains saealsim (새알심), a ball made from glutinous rice flour. In old Korean tradition, patjuk is believed to have the power to drive evil spirits away.
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Hygrophorus latitabundus fruiting bodies are large agarics. The cap is convex and slightly umbonate, coloured grey, brown and olivaceous with a darker, brownish centre. It is characteristically covered by a glutinous layer of slime, especially in wet weather conditions. The margin is inrolled.
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Rempah udang typically comes as an oblong-shaped glutinous rice roll, filled in the middle with shrimp paste. The rice used is mixed with coconut milk and is sometimes coloured with the blue pea flower. It is similar to the Indonesian lemper.
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Chapssal-tteok can be prepared in several ways. Glutinous rice is soaked, ground into flour, and then steamed in a siru (rice cake steamer). The rice may or may not then be pounded. Sometimes, the rice is ground after being steamed instead of before.
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In developing Asia, there is little regulation, and some governments have issued advisories about toxic dyes being added to colour adulterated rice. Both black and white glutinous rice can be cooked as discrete grains, or ground into flour and cooked as a paste or gel.
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Aside from kakanin, glutinous rice is also used in traditional Filipino rice gruels or porridges known as lugaw. They include both savory versions like arroz caldo or goto which are similar to Chinese- style congee; and dessert versions like champorado, binignit, and ginataang mais.
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Kiping is a traditional Filipino leaf-shaped wafer made from glutinous rice. It originates from the city of Lucban, Quezon. It is celebrated annually in the Pahiyas Festival. It can be eaten grilled or fried and can be dipped in sugar, vinegar, or other sauces.
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Xôi lá cẩm An extract of its leaves is used as a food dye, and imparts a magenta tone to some Vietnamese foods, particularly in a taro-filled cake called bánh da lợn and glutinous rice dishes such as xôi lá cẩm, a sweet dessert.
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The primary agricultural product of Enbetsu is rice, specifically of glutinous rice for the preparation of mochi. Asparagus and melons are also grown in the town. The local economy also depends on dairy farming and fishing. Enbetsu is a source of flounder and Yesso scallops.
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Fish sauce is a favorite condiment of the Gin people for cooking, and a cake prepared with glutinous rice mixed with sesame is a great delicacy for them. There used to be some taboos, such as stepping over a fishing net placed on the beach.
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The staple food of dai nationality is rice. Dehong area eat japonica rice. Bamboo rice is a famous snack of Dai nationality. It is made by putting glutinous rice in a fragrant bamboo tube, soaking with water for 15 minutes and baking with fire.
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Glutinoglossum is a genus of six species of earth-tongue fungi in the family Geoglossaceae. The widespread type species, G. glutinosum, is commonly known as the "glutinous earth tongue". G. heptaseptatum is known only from the Czech Republic. Four additional species were described in 2015.
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Some glutinous rice is cooked in bamboo logs to soak up the bamboo aroma. Normal rice will be cooked in pots at the kitchen hearth. The addition of pandan leaves gives a special aroma. Smoke from the fire wood also gives a distinctive aroma.
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Another common addition is saealsim (; literally "bird's egg", named as such due to its resemblance to small bird's eggs, possibly quail eggs), the small rice cake balls made of glutinous rice flour kneaded with hot water. Finally, salt and optionally sugar is added, to taste.
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Nuòmǐ fàn (糯米飯), is steamed glutinous rice usually cooked with Chinese sausage, chopped Chinese mushrooms, chopped barbecued pork, and optionally dried shrimp or scallop (the recipe varies depending on the cook's preference). Zongzi (Traditional Chinese 糭子/糉子, Simplified Chinese 粽子) is a dumpling consisting of glutinous rice and sweet or savory fillings wrapped in large flat leaves (usually bamboo), which is then boiled or steamed. It is especially eaten during the Dragon Boat Festival, but may be eaten at any time of the year. It is popular as an easily transported snack, or a meal to consume while traveling.
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A block of chalk or some similar material is reduced to a level surface. On this surface, a design is drawn with a glutinous ink, the ink being sufficiently fluid to penetrate some little distance into the porous chalk. The ink having become dry, gentle friction is applied to the surface of the block so as gradually to rub away those parts of the chalk which are not indurated by the glutinous ink. The lines of the drawing being thus left in relief, a perfect model of the required printing block is obtained and this model is next hardened by immersion in a bath containing a solution of an alkaline silicate.
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Weraroa species are secotioid fungi, meaning that the margin of the pileus never breaks free of the stipe, making them resemble somewhat a pouch on the end of a stem, or stalked-puffball. The peridium (outer wall), which at maturity is glutinous, may range in shape from fusoid to spherical to ovoid or ellipsoid. The gleba consists of elongated loculi that are various shades of brown. The stipe may also be glutinous, and is continuous with a columella reaching and merging with the upper peridium, often with a thin veil-like structure that joins the edge of the peridium with the top of the stipe.
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Khao jee (), Khao gee or jee khao (literally: "grilled [sticky] rice" or "grilling [sticky] rice"), also Khao ping (), is an ancient Laotian cooking method of grilling glutinous rice or sticky rice on a stick over an open fire. Khao jee or, more specifically, khao jee joom kai (literally: "grilled sticky rice dipped in egg"), also known as Lao sticky rice pancakes with egg coating, is a traditional Lao food from Laos and the ethnic Lao of Isan or northeastern Thailand. Glutinous rice is the staple of the Lao people in Laos and in Thailand. In fact, the Lao consume more sticky rice than any other group of people in the world.
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Kaya can be found in most kopitiam and night markets. Different varieties available include the nyonya kaya, which is of a lighter-green color, and Hainanese kaya, which is of a darker brown and uses caramelized sugar, and is often further sweetened with honey. In Singapore, Malaysia and Indonesia, kaya is also used as a topping for several desserts including pulut taitai or pulut tekan, a dessert of sweet glutinous rice colored blue with butterfly pea flowers (bunga telang), and pulut seri muka, a similar dessert but colored green due to adding pandan leaves. It is also used with glutinous rice to make kuih seri kaya.
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Multicolored puto masa Traditional puto seco is made from galapong, ground glutinous rice grains soaked in water overnight. However, modern versions are more commonly made with rice flour or all-purpose flour. It is mixed with cornstarch, butter, eggs, salt, and sugar. Milk can also be added.
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Homemade Ciba Cake Ciba (; pinyin: cíbā; "ba" means cake), also known as nianba ("nian" means New Year), is a traditional Chinese snack made by glutinous rice pounded into paste. It's often molded into shapes of balls or cuboids. Ciba is often fried or steamed before being served.
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Southern region of Fujian nian gao, natural amber, mainly for the New Year ritual and gifts. It is made of glutinous rice and taro, usually being sliced and cooked before eating. It can also be wrapped in egg or cornstarch (corn flour) or sweet potato to fry.
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They are watery white with a coating of a glutinous, yellow substance. The larvae emerge from the side of the egg and eat the discarded shell. They are gregarious and usually sit side by side on the leaves of the food plant. There are five larval instars.
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Sirutteok (시루떡) is a type of Korean rice cake (tteok) traditionally made by steaming rice or glutinous rice flour in a "siru" (시루), a large earthenware vessel used for steaming which gives "sirutteok" its name. "Sirutteok" is regarded as the oldest form of tteok in Korean history.
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The desserts encompass a wide variety of ingredients commonly used in East Asian cuisines such as powdered or whole glutinous rice, sweet bean pastes, and agar. Due to the many Chinese cultures and the long history of China, there are a great variety of desserts of many forms.
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Accessed June 2011. are usually made with cane sugar, malt sugar, honey, nuts and fruit. Gao or Guo are rice based snacks that are typically steamed and may be made from glutinous or normal rice. Another cold dessert is called baobing, which is shaved ice with sweet syrup.
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Washed and dried jujubes are boiled in water, strained, and sieved to remove the seeds. Sieved jujube is then boiled, with glutinous rice flour slurry added a little at a time while simmering. The dish is seasoned with salt and garnished with chopped walnuts and whole pine nuts.
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The desserts encompass a wide variety of ingredients commonly used in East Asian cuisines such as powdered or whole glutinous rice, sweet bean pastes, and agar. Due to the many Chinese cultures and the long history of China, there are a great variety of desserts of many forms.
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Aiwowo has the shape of a sphere and the color of a snowball. The outer skin is prepared by cooking glutinous rice with flour and flattening the resulting mixture. The filling can be made using any ingredients at hand, including white sugar, sesame, apricots, melon seeds, plums and haws.
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Twisted doughnuts are known as kkwabaegi () in Korean. The mildly sweet, fluffy, spongy, twisted doughnuts are made with yeasted wheat or glutinous rice flour dough and melted butter. They are deep-fried in oil and coated with sugar and cinnamon powder. It is often an after-school snack.
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Semar mendem which is lemper wrapped in thin omelette. A variant snack almost identical to lemper is called semar mendem. Both are glutinous rice filled with shredded seasoned chicken. Instead of banana leaf wrapping, semar mendem uses a thin omelette as wrapper, hence rendering the whole package edible.
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The way of making Injeolmis has an important effect on the characteristics of Injeolmis; whether the glutinous rice is Japonica or Japonica/Indica, and whether it is steamed in rice grain, or in rice powder. The characteristics of Injeolmi were investigated through sensory evaluation and Instron Universal testing machine.
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Mont lone yay baw (; ; also spelt mont lone yay paw) is a traditional Burmese dessert commonly associated with the Thingyan season. The dessert dish consists of round boiled rice balls made from glutinous rice flour, filled with pieces of jaggery or palm sugar, and garnished with fresh coconut shavings.
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Nowadays, Qīngtuán sold in most connivence stores in China are made of glutinous rice mixed with matcha. It also has more diverse fillings, such as Rousong or salted egg yolk. Much of the qingtuan consumed in China is prepared and consumed as street food from local vendors.Liu, Zat.
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Dan () means "round", and ja () means injeolmi (steamed and pounded tteok).Danja differs from injeolmi in that steamed glutinous rice flour, not steamed rice, is pounded. Danja is also smaller than injeolmi and tends to be globular rather than angulate. Another similar rice cake, gyeongdan, shares the letter dan ().
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Cowhells cake Cowhells cake () is a cake made from glutinous rice flour and sugar. It is regarded as a specialty of Longchuan County, Guangdong Province, China. 龙川特产——老隆牛筋糕（圣隆食品制作） - 腾讯视频 Accessed 6 December 2016.
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This tuak is normally the pure liquid from the glutinous rice which tastes sweet but it contains a high concentration of alcohol. Tuak is normally drank after food, just like the grape wine. Some foods and drinks have been served for all presents. Rice cakes are eaten as deserts.
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Opened Kalamay inside the coconut shell. Kalamay (also spelled Calamay, literally "sugar"), is a sticky sweet delicacy that is popular in many regions of the Philippines. It is made of coconut milk, brown sugar, and ground glutinous rice. It can also be flavored with margarine, peanut butter, or vanilla.
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The rice noodle sheets are made from a viscous mixture of 1 cup of rice flour and 1/4 cup tapioca or glutinous rice flour and water; this recipe will scale well as long as the ratio of flours and water remain the same. The combination of both types of flour and water should be a consistency of heavy cream. The rice flour serves as the bulk and flavor of rice, the tapioca flour gives the noodle elasticity and springiness. The tapioca or glutinous rice flour may be omitted when using rice flour made from certain kinds of aged rice, as chemical changes in the aged rice produce the same texture as the addition of the second starch.
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Sandy and saline soils are the most common soil types, which makes much of the land unsuitable for wet rice cultivation. In spite of poor fertility, however, agriculture is intensive. Glutinous rice, maize, and cassava are the principal crops. Drought is by far the major hydrological hazard in this region.
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Lodge et al. (2014), p. 4. Species in this section, which include Hygrocybe chloochlora, H. rosea, and H. trinitensis, have sticky or glutinous caps that often have perforations in the center. Their spores and basidia are dimorphic (of two sizes), and the development of the microbasidia and macrobasidia is often staggered.
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Tong but lut () is a Cantonese dessert. Glutinous rice flour balls in sugar syrup are sprinkled with crushed roasted peanuts (and/or roasted sesame seeds and desiccated coconut). The stickiness of the balls prevents the topping from coming off, hence the name. The dish played a role in traditional Cantonese betrothals.
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Chinese sticky rice in Hong Konger restaurant Fairwood Chinese sticky rice in Taiwan Chinese sticky rice in Taiwan Chinese sticky rice ( or ) is Chinese rice dish commonly made from glutinous rice and can include soy sauce, oyster sauce, scallions, cilantro and other ingredients. The dish is commonly served in dim sum.
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Garae-tteok () is a long, cylindrical tteok (rice cake) made with non- glutinous rice. Grilled garae-tteok is sometimes sold as street food. Thinly (and usually diagonally) sliced garae-tteok is used for making tteokguk (rice cake soup), a traditional dish eaten during the celebration of the Korean New Year.
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Sui women also give glutinous rice to relatives when visiting them. Fish is one of the most important sources of food. Like the Dong people, many Sui raise carp in village fishponds (Wei 2003:xiv). A popular dish consumed during the summer is a kind of sour broth called lu5 hum3.
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Called the chrysanthemum shaomai, this variety is made in Changsha, Hunan province. This shaomai is named for its opening resembling the chrysanthemum flower petal shape. It is spicy with pepper and the wrapper is translucent. The filling largely consists of glutinous rice, pork hash, shrimp, shiitake mushrooms bamboo shoots and onion.
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Larb and its other variations are served with an assortment of fresh vegetables and herbs, and eaten with glutinous rice. This version of larb is viewed as having originated in the town of Phrae, in northern Thailand. This style of "larb" can also be found in parts of northern Laos.
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Sanxiang noodle with beef Sanxiang noodle has a history of more than 200 years. It originated from a small village in a town called Baishihuang (“白石环”). The noodle is majorly made by glutinous rice. When the ancestor in Baishihuang was making noodle, they used spring water from the mountain.
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At the banquets of feudal lords a dish of dog's broth and glutinous rice was considered a great delicacy. For summer, dried fish fried in pungent dog's fat was thought to be cooling. When dog's meat was prepared as sacrificial meat it had first to be marinated in vinegar and pepper.
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Klepon (pronounced Klē-pon), or kelepon, is a traditional Southeast Asian green-coloured balls of rice cake filled with liquid palm sugar and coated in grated coconut, originating from Indonesia. The sweet glutinous rice balls is one of popular Indonesian kue, and it is commonly found in Indonesia, Malaysia, Brunei and Singapore.
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Kerak telor vendor on Jakarta street. Kerak telor () is a Betawi traditional spicy omelette dish in Indonesian cuisine. It is made from glutinous rice cooked with egg and served with serundeng (fried shredded coconut), fried shallots and dried shrimp as topping. It is considered as a snack and not as a main dish.
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Wuliangye, a Chinese baijiu liquor. Wuliangye () is a Chinese baijiu liquor made from proso millet, maize, glutinous rice, long-grain rice and wheat. Although the formula was developed during the Ming dynasty (1368–1644), the name Wuliangye was given to it in 1905. Since 1959, the formula has been nationalized and standardized.
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The cap is up to broad, initially convex with strongly incurved margins before flattening out with age. The centre of the cap may have a central boss. The cap colour is deep violet at first and then becomes violet-brown with age, glutinous, and smooth. The flesh is thick and tinted lavender.
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Lugaw is traditionally made by boiling glutinous rice (Tagalog: malagkit; Visayan: pilit). Regular white rice may also be used if boiled with excess water. The basic version is sparsely spiced, usually only using salt, garlic, and ginger; or alternatively, sugar. Heartier versions are cooked in a chicken, fish, pork, or beef broth.
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Lo mai gai is mostly a southern Chinese food. It contains glutinous rice filled with chicken, Chinese mushrooms, Chinese sausage, scallions and sometimes dried shrimp or salted egg. The ball of rice is then wrapped in a dried lotus leaf and steamed. In North America, banana, or grape leaves may be used instead.
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Meat preserved in this manner can last for at least several months. Preserved meats are mixed with 'daun and buah kepayang' (local leaf and nut). An Iban family serving a guest tuak. Tuak is an Iban wine traditionally made from cooked glutinous rice () mixed with home-made yeast (ciping) containing herbs for fermentation.
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Most residents have no religion, although ancestor worship is widespread. Traditional festivals are celebrated along with a regional festival. It includes 18 communes. The two main dishes are Chưng cake (square or cylinder glutinous rice green cake, filled with green bean paste and fat pork) and Dày cake (round sticky rice white cake).
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Add the lye water to the melted brown sugar. Then, mix it with the glutinous rice flour and rice flour until dissolved thoroughly. Strain after to remove lumps; you may add a red liquid food color. Brush the mold with vegetable oil and steam it until the top is set when touched.
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The Cih Ji Palace () worships Baosheng Dadi. Every Chungyuan Festival, every household hangs radish on door for memorial service. Putting sacrifice on table before the god such as radish, animal sacrifice, Glutinous rice lump and fruits to offer sacrifices to gods or ancestors. This ceremony of sacrificing radish still was rumored in civil.
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Zhuang's cuisine is known for its snacks and the use of spices in Fusui. Zhuang's roasted suckling pig(壮族烤乳猪), Zhuang's sweet potato glutinous rice cake(壮族红薯糍粑) and Zhuang's sliced boiled chicken(壮族白切鸡) is considered the county's Three Cuisine Treasures. Longtou Township's white cake(龙头白糕) have been the local Zhuang people's breakfast staple since the Qing Dynasty and are renowned for their delicate taste. Specifically, the local specialty cuisine are Longtou Township's sauerkraut(龙头酸菜), Longtou Township's roast pig(龙头烧猪), Dongmen town's Chicken (东门鸡), Dongmen town's Fragrant glutinous rice (东门板包香糯), and Qujiu town's cool cake (渠旧凉糕).
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Hee pan derives from a wheat cake traditionally made by the Hakka people in their olden settlement, Zhong Yuan(中原) before the outbreak of the Disaster of Yongjia(), which led to their migration to the south of China during Jin and Wei dynasties. The migration of the Hakka people has led to a settlement in Meizhou(梅州), a prefecture city in the Guangdong province in southern China. Unlike, Zhong Yuan (中原) where vegetative crops and wheat were predominantly grown, the dominant agricultural crop in Meizhou(梅州) was rice and glutinous rice crops. As a consequence of ingredient differences due to contrasting geological conditions, rice and glutinous rice were used as a substitute ingredient for the making of the traditional Hakka wheat cake.
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Thai salads often do not have raw vegetables or fruit as their main ingredient but use minced meat, seafood or noodles instead. Similar to salads in the West, these dishes often have a souring agent, usually lime juice, and feature the addition of fresh herbs and other greens in their preparation. Thai salads are not served as entrées but normally eaten as one of the main dishes in a Thai buffet-style meal, together with rice (depending on the region this can be glutinous rice or non-glutinous rice) or the Thai rice noodle called khanom chin. Specialised khao tom kui (plain rice congee) restaurants also serve a wide variety of Thai salads of the yam type as side dishes.
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In Thai cuisine, sweet coconut rice is very popular as a dessert or sweet snack. It is made with glutinous rice, coconut milk, sugar, salt and water and most famously paired with slices of ripe mango and an additional dollop of coconut cream. Outside of the mango season, it will also be eaten with other fruits or semi-sweet dishes. Other popular coconut rice desserts are khao tom mat, where sweet banana is steamed inside sticky rice while wrapped in a banana leaf, khao lam, where the rice and coconut milk mixture is steamed inside a section of bamboo, and khao niao kaeo, a very sweet dessert of glutinous rice, coconut milk, and large amounts of sugar, and most often pink or green in color.
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In northern Thai cuisine, only a few dishes, most notably the noodle soup khao soi, use coconut milk. In the southern parts of northeastern Thailand, where the region borders Cambodia, one can again find dishes containing coconut. It is also here that the people eat non-glutinous rice, just as in central and southern Thailand, and not glutinous rice as they do in northern Thailand and in the rest of northeastern Thailand. Apples, pears, peaches, grapes, and strawberries, which do not traditionally grow in Thailand and in the past had to be imported, have become increasingly popular in the last few decades since they were introduced to Thai farmers by the Thai Royal Projects, starting in 1969, and the Doi Tung Project since 1988.
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Burning the lemang bamboo tubes. The bamboo contains glutinous rice, salt and coconut milk that is placed onto a slanted position besides a small fire with the opening facing upwards. It should be turned regularly in order to ensure the rice inside the bamboo is cooked evenly. The cooking process takes about 4–5 hours.
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Tinorangsak is a prerequisite dish commonly served in Minahasan traditional ceremonies. Traditionally tinorangsak is cooked in a bamboo tube. Diced pork and rich spices are inserted into bamboo tube and burned on an open fire. Usually tinorangsak are served with nasi jaha, a glutinous rice dish cooked in bamboo tube in similar fashion to lemang.
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Gloioxanthomyces is a genus of fungi in the family Hygrophoraceae. It was circumscribed in 2013 to contain G. nitidus, and the type species, G. vitellinus. Within the Hygrophoracae, it is in the tribe Chromosereae and closely related to the genus Chromosera. The generic name derives from the Greek gloio ("glutinous"), xantho ("yellow"), and myces (fungus).
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Hsi htamin (; , also spelt si htamin) is a traditional Burmese snack or mont, popularly served as a breakfast dish, often served alongside peas or dried fish. The dish consists of glutinous rice cooked with turmeric, salt, and onions, and served with roasted sesame seeds and fried onions, which renders a golden hue to the rice.
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Tibok-tibok is prepared similarly to maja blanca. Carabao milk is traditionally mixed with a small amount of galapong, ground glutinous rice that has been soaked overnight. It is flavored with a small amount of white sugar and dayap (key lime) zest. It is simmered at low heat while stirring continuously until the mixture thickens.
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Vietnamese glutinous rice cake, Bánh gai. Ramie leaves extract give the outer layer its dark green color. a cloth from ramie fiber Despite its strength, ramie has had limited acceptance for textile use. The fiber's extraction and cleaning are expensive, chiefly because of the several steps—involving scraping, pounding, heating, washing, or exposure to chemicals.
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Ginataang munggo, also known as lelut balatung in pampanga or tinutungang munggo, is a Filipino glutinous rice gruel dessert with toasted mung beans, coconut milk, and sugar. It is typically flavored with vanilla or pandan leaves. Corn and fruits like jackfruit or banana may also be added. It is a type of lugaw and ginataan.
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Wajik is made with steamed glutinous (sticky) rice and further cooked in palm sugar, coconut milk, and pandan leaves. The cooked rice is then spread and flatted in a baking tray. Once it cools to room temperature, the sticky rice cake is cut into small pieces in the shape of a diamond or rhombus.
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The ingredients for Zaotang can be millet, barnyard millet, rice, corn or barley malt. The best choice will be glutinous proso millet, it requires less time to produce a sticky mixture. The ingredients must be washed thoroughly to clean all the bran and impurities. Then they can be placed in the stew pot for boiling.
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Duman rice Pinipig is made solely from glutinous rice (malagkit or "sticky" rice). The grains are harvested while still green. They are husked and the chaff is separated from the grain (traditionally using large flat winnowing baskets called bilao). The resulting bright green kernels are then pounded in large wooden mortars and pestles until flat.
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Gradually, the food started to be popular from the hills to the Sylhetis living in the plains. In the course of time, this chunga (bamboo tube) dish came to be known as Chunga Pitha. Though Atap rice is the main food of the people of Sylhet region, they prefer glutinous rice to make the delicacy.
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Pumpkins, preferably Korean cheese pumpkins called cheongdung- hobak (), are washed and sliced into thick pieces. It is boiled, peeled, deseeded and mashed. Mashed pumpkin can be strained to obtain a smoother texture. It is then mixed with glutinous rice flour slurry and boiled, during which parboiled red beans or black beans may be added.
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The traditional way to use mijiu is to boil three bottles and evaporate the alcohol while cooking with the chicken. It is believed that by using this recipe one can help women's rehabilitation wound. Mijiu is also used in Jiuniang which is a dish that consists of the rice wine, rice particles, and sometimes glutinous rice balls.
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Food in Cavite City is influenced by its Spanish heritage combined with Filipino tradition. One popular native dish is bacalao (sauteed codfish), which is served during the Lenten season. A variation of bibingka locally known as bibingkang samala can also be found in the city. This delicacy is made of glutinous rice (malagkit), coconut milk and sugar.
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Khanon i (; ; also spelt khanon e) is a traditional Burmese snack or mont. The word khanon comes from Thai khanom (lit. 'dessert'). The snack is essentially a patty of steamed glutinous rice and peanut oil, garnished with coconut shavings. Khanon i originates in Upper Myanmar, where it is considered a royal delicacy, along with khanon htok.
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It contains a transparent, glutinous, jelly-like pulp containing numerous (Usually around 40) flat black seeds about a centimeter wide. The pulp is edible however the seeds are not. The flavor of D. fargesii fruit pulp has been described as sweet and similar to watermelon, and the texture described as "gelatinous".Levine, K. Plant Profiles: Decaisnea fargesii.
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One of the two principal crops used is ramie. Ramie is also used as an ornamental plant in eastern Asia. In Vietnam, ramie leaves are called "cây lá gai," which is a main ingredient in making "bánh gai" or "bánh ít lá gai," a Vietnamese glutinous rice cake. The leaves give the cake its distinct color, flavor and fragrance.
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Despite numerous varieties, they all share the same glutinous rice ingredient that is pounded or ground into a paste and, depending on the variety, may simply be molded into shape or cooked again to settle the ingredient. nian gao has many varieties including the types found in Shanghai cuisine, Fujian cuisine and Cantonese cuisine originating from Guangdong.
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Depending on the cooking method this style is a soft to a chewy variant. The Shanghai style keeps the nian gao white, and made with non-glutinous rice. The color is its distinct feature. When served as a dish, the most common is the stir-fry method, hence the name (炒年糕, chǎo nián gāo).
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Mixian (米线) rice noodles being cooked in copper pots (铜锅) on gas elements at a noodle restaurant in Kunming (昆明), Yunnan (云南), China. Mixian () is a type of rice noodle from the Yunnan Province, China. It is made from ordinary non- glutinous rice, and it is generally sold fresh rather than dried.
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In Indonesia gado-gado is commonly served mixed with chopped lontong or ketupat (glutinous rice cake), or with steamed rice served separately. It is nearly always served with krupuk, e.g. tapioca crackers or emping, Indonesian style fried crackers, which are made from melinjo. A common garnish is bawang goreng, a sprinkle of finely-chopped fried shallot.
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Hyeonmi- sikcho (brown rice vinegar) In Korean cuisine, ssal-sikcho (; "rice vinegar") made with either white or brown rice. Glutinous rice may also be used. Rice is mixed with nuruk (fermentation starter). Alternatively, rice wine lees can be used to make rice vinegar, in which case the final product is often called makgeolli-sikcho (rice wine vinegar).
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Biko is a sweet rice cake from the Philippines. It is made of coconut milk, brown sugar, and glutinous rice. It is usually topped with latik (either or both the coconut curds or the syrupy caramel-like variant). It is a type of kalamay dish and is prepared similarly, except the rice grains are not ground into a paste.
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Bánh tét Bánh tét is a Vietnamese savoury but sometimes sweetened cake made primarily from glutinous rice, which is rolled in a banana leaf into a thick, log-like cylindrical shape, with a mung bean or mung bean and pork filling, then boiled. After cooking, the banana leaf is removed and the cake is sliced into wheel-shaped servings.
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However, u'amea in Sāmoan is also an archaic word for a type of lava (known in Hawai'i as ʻaʻā), from u'a ("viscous, glutinous") and mea ("red-brown," as in the color of the manumea, the "reddish-brown bird"). U'a was used in colonial times to refer to iron because it turns the same color ("mea") as it oxidizes.
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The Iban traditional cakes are called 'penganan', and 'tumpi' (deep fried but not hardened) and chuwan' and 'sarang semut' (deep fried to harden and to last long). The Iban will cook glutinous rice in bamboo containers or wrapped in leaves called 'daun long'. During the early rice harvesting, the Iban like to make 'kemping padi' (something like oat).
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Binakle is a type of steamed rice cake originating from the Ifugao province of the Philippines. It is made from glutinous rice (diket) that is pounded into a paste, wrapped in banana or rattan leaves, and steamed. Variants may also add sesame seeds or sweet potato. They are popularly eaten on special occasions or as a snack.
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Daral is a Filipino dessert crêpe rolled into a cylinder and filled with sweetened coconut meat (hinti). It originates from the Tausug people of the Philippines. The crêpe wrapper is similar to the lumpia wrapper, except that it uses batter made from unsweetened ground glutinous rice with coconut milk (galapong). However, modern versions can use flour.
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Dadiah is usually eaten for breakfast, mixed together with ampiang (traditional glutinous rice krispies) and palm sugar. Dadiah can also be eaten with hot rice and sambal. Some studies on the probiotic properties of indigenous strains isolated from dadiah were found to exhibit antimutagenic and antipathogenic properties, as well as acid and bile tolerance.Surono IS, Hosono A. 1996.
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Anulocaulis is a small genus of flowering plants known generally as ringstems. These five species are sometimes treated as members of genus Boerhavia. Ringstems are thickly-rooted perennial wildflowers with glutinous brown bands at their stem internodes, the trait which gives them their common and Latin names. They bear tubular flowers at the tops of their stems.
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The word kway teow derives from the Teochew Chinese word (peng'im: guê2diao5) and refers to cut noodles made from long-grain rice flour (as opposed to glutinous rice flour).Nath, Chuon. Khmer-Khmer Dictionary. Buddhist Institute of Cambodia, 1967 This term also refers to the dish: a rice noodle soup with minced meat and various other toppings and seasonings.
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Traditionally prepared bibingka in Baliuag, Bulacan Bibingka is traditionally made with galapóng (slightly fermented soaked glutinous rice ground into a paste) and coconut milk or water. Modern versions sometimes use regular rice flour or Japanese mochiko flour. Other ingredients can vary greatly, but the most common secondary ingredients are eggs and milk. The traditional preparation is very time-consuming.
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Wuliangye Yibin Company Limited () is a Chinese alcoholic beverage company. It specializes in manufacturing baijiu, and is best known for Wuliangye, made from five organic grains: Proso millet, corn, glutinous rice, long grain rice and wheat. Its other trademark liquor spirits offerings include Tiandichun (), Wuliangchun, Wuliangshen, Changsanjiao, Jinliufu, Laozuofang, Liuyanghe, Lianghuchun, and Xiandairen. Wuliangye and Tiandichun are aromatic baijius.
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Toward the end of the Ming Dynasty, a peddler from Xindu named Liu Jixiang was inspired by this story to collect fresh osmanthus flowers. He extracted their essential oils, strained them over sugar and mixed them with glutinous rice to produce the familiar form of the sweet we know today. It is now a Xindu specialty.
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Place the glutinous balls on a baking sheet or a greased plate to avoid sticking. # To cook the dumplings, bring a large saucepan of water to a boil. Gently drop in the balls and cook on medium heat until they float to the surface (about 5 mins). Transfer the cooked dumplings into a bowl of cold water.
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Cortinarius rotundisporus was initially described by naturalists John Burton Cleland and Edwin Cheel in 1918. It is a member of the subgenus Myxacium within the genus Cortinarius; these species are characterized by the presence of a viscid to glutinous outer veil and stipe. Its specific name is derived from the Latin rotundus "round", and Ancient Greek spora "seed".
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Ikameshi is prepared by removing tentacles from and gutting the squid, which is then stuffed with washed rice and cooked in dashi. Toothpicks and other such items may be used to keep the rice in place. The rice itself is usually a blend of both glutinous and non-glutinous rice.西尾芳博「イカめし」,『日本の郷土料理』1巻（北海道・東北I）,ぎょうせい,1986年,76頁. Other ingredients sometimes used as stuffing include minced squid tentacles, bamboo shoots, carrots and aburaage益田喜頓「鰊・鰯・烏賊・・・生地の味が一番」、『日本の郷土料理』1巻（北海道・東北I）、ぎょうせい、1986年、23頁。.
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The journey from Makassar to this area takes about 2 hours. The Thousand Staircase Waterfall, Takapala Waterfall, Nittoh Tea Gardens, Lembah Biru, Japanese Bunker Heritage, and Mount Bawakaraeng are the hallmarks of Malino. Souvenirs typical of this area are Passion fruits, glutinous lunkhead, Tenteng Malino, apples, wajik, etc. Malino is also a rice producing area for the region of South Sulawesi.
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Traditional xôi cooker Xôi () is a savory (mặn) or sweet (ngọt) Vietnamese dish made from glutinous rice and other ingredients. Xôi is a common on-the-go breakfast item, and a popular snack nationwide. Although it is often served as a breakfast or dessert, people also eat it at lunch or dinner as a main dish in many areas in Vietnam.
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Kachi Pitha is a type of pancake. It is a special class of rice preparation and generally made only on special occasions like Bihu in Assam. Bora saul, a glutinous type of rice is soaked and ground. Then a certain quantity of this rice flour is baked, filled up with sesame seeds, ground coconut and dried rind of orange, jaggery etc.
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Ghila pitha is a type of pancake so called because of its knee cap sized shape. Knee cap is called Ghila in Assamese. Rice flour of Bora saul, one kind of glutinous rice or any common rice is used in it. A paste made of rice flour and jaggery is prepared first and then fried in cooking oil at a certain quantity.
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Top Right Red Cargo rice is a type of non-glutinous long grain rice that is similar to brown rice, in that it is unpolished. The color of the bran is red, purple, or maroon. The husks of the rice grains are removed during the milling process, retaining all the nutrients, vitamins, and minerals intact in the bran layer and in the germ.
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Glutinous rice flour is kneaded with boiling water and rolled into small round cakes with fillings made of toasted soybean powder, cinnamon powder, and honey. The cakes are then coated with white gomul (dressing powder) made with geopi-pat (husked adzuki beans, often the black variety), garnished with thin strips of jujube or gotgam (dried persimmon), and steamed in siru (steamer).
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They say soybean paste brewed this day tastes especially good and houses are repaired. By conducting farm frugality, people pray for abundance. During Samjinnal, people pick out azalea flowers and knead it with glutinous rice dough to make Hwajeon, a Korean traditional rice cake. Mung bean powder is used to make mung bean noodles, and is also occasionally used with the azalea flowers.
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Ciba is glutinous and sticky, embodying Chinese people's attitude on kinship and friendship to stay close to each other. Some Ciba are round-shaped, meaning reunion in Chinese. During festivals, people usually make many Ciba cakes, which requires the cooperation of many people from a big family or several families. Therefore, Ciba cakes often represent family reunion and good luck in New Year.
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Ehrenberg, Christian Gottfried. Organisation, systematik und geographisches verhältniss der infusionsthierchen: Zwei vorträge, in der Akademie der wissenschaften zu Berlin gehalten in den jahren 1828 und 1830. Druckerei der Königlichen akademie der wissenschaften, 1832. p. 59 In 1841, Félix Dujardin coined the term "sarcode" (from Greek σάρξ sarx, "flesh," and εἶδος eidos, "form") for the "thick, glutinous, homogenous substance" which fills protozoan cell bodies.
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When prahok is not used, it is likely to be kapǐ (កាពិ) instead, a kind of fermented shrimp paste. Coconut milk is the main ingredient of many Khmer curries and desserts. Cambodians prefer either jasmine rice or sticky (glutinous) rice. The latter is used more in dessert dishes with fruits such as durian while jasmine rice is eaten with meals.
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Zongzi (; ) or simply zong (Cantonese Jyutping: zung2) is a traditional Chinese rice dish made of glutinous rice stuffed with different fillings and wrapped in bamboo leaves (generally of the species Indocalamus tessellatus), or sometimes with reed or other large flat leaves. They are cooked by steaming or boiling. In the Western world, they are also known as rice dumplings or sticky rice dumplings.
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It is used in some savoury dishes but mainly in the local desserts and cakes of the Southeast Asian region. A bowl of pudding is a dessert made with and a common hot or cold dish of Peranakan (Chinese–Malay) origin. Other examples include and , a ball-shaped dessert made from glutinous rice flour, filled with , and covered in shredded coconut.
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Cakes made from duman, a variant of pinipig from Santa Rita, Pampanga A notable regional variant of the pinipig is the duman, which is made in Santa Rita, Pampanga in the Philippines. Duman, like pinipig, is also made from immature grains of glutinous rice, but it is toasted before it is pounded. A similar delicacy also exists called cốm in Vietnam and Thailand.
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The female typically lays four eggs, though clutches of one to seven have been recorded. The eggs are white, but often look dirty or yellowish due to a glutinous covering. They typically measure , and weigh , of which about is shell. Incubation begins as soon as the first egg is laid, so the brood hatches asynchronously, beginning 33 to 34 days later.
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Ground roasted peanuts (or peanut butter) and ground roasted glutinous rice are added to make the soup thicker. Annatto is added to give color. The vegetables used for kare-kare include young banana flower bud or "heart" (puso ng saging), eggplant, string beans, and Chinese cabbage (pechay). Kare-kare is often served hot with special bagoong alamang (sauteed salted shrimp paste).
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Khao niao sangkhaya () or sticky rice with custard, is a traditional Thai dessert. It is prepared with glutinous rice (commonly known as sticky rice), topped with coconut custard and coconut milk. Khao niao sangkhaya is served warm or at room temperature. The dessert is also found in other countries in Southeast Asia, such as Indonesia, Malaysia, Singapore, and the Philippines.
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Sometimes, young coconut meat strips are also added. This is simmered on low to medium heat, to prevent the coconut milk from curdling. Glutinous rice (pilit) is added once the root crops have sufficiently softened and the mixture is brought to a boil; being stirred occasionally until done. Just before removal from the flame, the "thick" coconut milk is added.
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Sirutteok is made by soaking rice or glutinous rice in water and then grinding it. Thus prepared, the rice flour is put in a siru and steamed. According to steaming method, sirutteok is subdivided into two groups: seolgitteok (설기떡) and kyeotteok (켜떡). Seolgitteok---also called muritteok (무리떡)---is regarded as the most basic form of sirutteok and is made only with rice.
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Susutteok is a local specialty of Chagang province, made with locally produced sorghum, glutinous corn, soybeans, sesame seeds, and azuki beans. It is served with kimchi and namul (sauteed vegetables) collected from the mountains. Various foods made of sorghum can also be found in the province such as susu jijim (sorghum pancakes). In the province, there is a variety of mountain fruits.
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It is often eaten on toast or pandesal or used as a filling for pan de coco. When it is mixed with ground glutinous rice paste, it becomes a popular dessert known as kalamay. A less viscous version made with coconut milk (gata) is known as latik (anglicized as "coconut caramel"), and is used in place of syrup in numerous native Filipino desserts.
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Okowa おこわ (強飯) is a Japanese steamed rice dish made with glutinous rice mixed with meat or vegetables."Food and Wine Festivals and Events Around the World", C. Michael Hall, Liz Sharples, It is sometimes combined with wild herbs (sansai okowa) and vessel chestnuts (kuri okowa).A Taste of Japan, Donald Richie, Kodansha, 2001, It is generally boiled glutinous rice blended with Azuki beans to give it red color for festive look, made by boiling regular rice with Azuki beans."History of Soybeans and Soyfoods in Japan, and in Japanese Cookbooks and Restaurants outside Japan (701 CE to 2014)", William Shurtleff, Akiko Aoyagi "Kibo ("Brimming with Hope"): Recipes and Stories from Japan's Tohoku", Elizabeth Andoh, Since Okowa is meant to be eaten at room temperature, it is used to make onigiri for its capacity to be frozen well.
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Lao merchants (lam) would travel to Lao Theung and Lao Sung areas to exchange cloth, iron and silver for forest products, which would be floated via streams on bamboo rafts until they met with larger rivers. The Khone Falls, on the Mekong River. The principle Lao agricultural crops were glutinous rice and forest timber. Both were labor-intensive and were difficult to transport using the overland routes.
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The cap is convex, broadening, and becoming umbonate with age. It is from 2–8 cm in diameter. At first it is a vivid blue/green, and very glutinous (slimy), with a sprinkling of white veil remnants around the edge. The colour in the gluten fades, or is washed off as it matures, and it becomes yellow ocher, sometimes in patches, but mostly at the centre.
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Dumplings symbolize wealth because their shape resembles a Chinese sycee. In contrast, in the South, it is customary to make a glutinous new year cake (niangao) and send pieces of it as gifts to relatives and friends in the coming days. Niángāo [Pinyin] literally means "new year cake" with a homophonous meaning of "increasingly prosperous year in year out".Welch, Patricia Bjaaland, p. 36.
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Shiruko with genmai mochi , or with the honorific "o" (お), is a traditional Japanese dessert. It is a sweet porridge of azuki beans boiled and crushed, served in a bowl with mochi. There are different styles of shiruko, such as shiruko with chestnuts, or with glutinous rice flour dumplings instead of mochi. There are two types of shiruko based on different methods of cooking azuki beans.
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Other kakanin that use glutinous rice include suman, biko, and sapin-sapin among others. There is also a special class of boiled galapong dishes like palitaw, moche, mache, and masi. Fried galapong is also used to make various types of buchi, which are the local Chinese-Filipino versions of jian dui. They are also used to make puso, which are boiled rice cakes in woven leaf pouches.
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Filipino "hotcakes" In the Philippines, traditional dessert pancakes include salukara, a rice pancake made from glutinous rice, eggs, and coconut milk. The batter is placed in a clay pot lined with banana leaves or greased with oil, and is baked over hot coals. Salukara is a subtype of bibingka (Philippine baked rice cakes). Panyalam, a similar rice pancake from Mindanao, is deep-fried rather than baked.
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In most Chinese supermarkets there are various kinds of rice wines. It is a traditional beverage to the Chinese and some of the families still follow the custom of making rice wine by themselves. The rice wine is made using glutinous rice, Chinese yeast and water. It is also served as an aperitif and is believed to be beneficial in improving metabolism and skin.
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Among varieties, songpyeon is a chewy stuffed tteok served at Chuseok. Honey or another soft sweet material such as sweetened sesame or black beans are used as fillings. Pine needles can be used for imparting flavor during the steaming process. Yaksik is a sweet rice cake made with glutinous rice, chestnuts, pine nuts, jujubes, and other ingredients, while chapssaltteok is a tteok filled with sweet bean paste.
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The Philippines has a similar delicacy called tupig, which is cooked in the same manner as otak-otak – albeit the former is a sweet version. A thick batter made of glutinous rice flour (known locally as galapong) coconut strips, coconut milk, sugar and nuts is wrapped in banana leaves, and then grilled over coals. Tupig is a well-known delicacy in the northern Philippine province of Pangasinan.
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Mix well, until it becomes smooth, the glutinous rice flour and sugar in a large mixing bowl, together with the condensed milk, coconut milk, and vanilla extract. Then, divide the mixture into 3 parts. Add the mashed purple yam and ube extract on the first part along with the violet food coloring. Add jackfruit on the second part along with the yellow coloring and then mix well.
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Protostropharia, is a coprophilous agaric fungal genus that produces glutinous, mostly yellowish to yellow brown fruit bodies. Characteristically most form chrysocystidia and rather large, smooth, violaceous basidiospores each with a prominent germ pore (as Stropharia subg. Stercophila). It is differentiated from Stropharia by production of astrocystidia on its mycelium rather than by acanthocytes that Stropharia produces. Phylogenetically, Protostropharia is distinct from Stropharia, Pholiota, and Leratiomyces.
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Misu is made of glutinous rice and other ingredients such as barley, yulmu (Coix lacryma-jobi var. ma-yuen), brown rice, black rice, black soybeans, corn, white bean, millet, and sesame seeds which are ground, roasted and/or steamed, then mixed together. Misugaru is commonly added to water or milk and stirred to make a drink. Sugar or condensed milk can be added as sweetener.
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Kelupis (which literally translates to 'glutinous rice rolls' in English) is a traditional kuih for the Bruneian Malay people in the country of Brunei and in the states of Sabah and Sarawak in Malaysia. It is also a traditional snack for the Bisaya people as the three ethnics are ethnically related which is Lun Bawang/Lundayeh also create this kelupis especially on the wedding ceremony.
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In the Colonial era, kerak telor was a privileged food and was served in big parties for colonial government or rich Betawi. According to gastronomy expert Suryatini N. Ganie, kerak telor was created in order to make glutinous rice more tasty and satisfying. In modern day, kerak telor vendors no longer dominated by native Jakartans, some of them come from Padang, Tegal, Garut and Cimahi.
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Sieved non-glutinous rice flour is mixed with hot makgeolli (rice wine), covered, and left to swell up in a warm room. Risen dough is mixed again to draw out the air bubbles, covered, and let rise once more. It is then steamed in jeungpyeon mold, with toppings such as pine nuts, black sesame, julienned jujubes, julienned rock tripe, chrysanthemum petals, and cockscomb petals.
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Timphan or timpan is a steamed banana dumpling, a traditional kue specialty of Aceh, Indonesia. Ingredients to make timphan consists of glutinous rice flour, ground banana and coconut milk. All of this materials are then mixed and stirred until a thick as a dough. The banana-rice flour dough is spread lengthwise and then it filled with sweetened serikaya or grated coconut mixed with sugar.
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"Honey toast" is a large, fluffy white bread that has been coated in butter, honey and caramel and topped with whipped cream, syrup, nuts and sometimes fruit. Injelomi toast is baked white bread that is stuffed with glutinous rice and variations may top it with garlic cheese, citron or honey and ice cream. These are two breakfast menu items typically at South Korean cafes.
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Chen-Mahua is a kind of Mahua that is famous in Chongqing and has been popular in Chongqing since the Qing Dynasty. It is originated in Ciqikou. Chen-Mahua is normally made in ten flavors, which are original taste, black sesame, pepper salt, black rice, corn, rock sugar glutinous rice, spicy, seaweed, chocolate, and honey. The spicy flavor Mahua is a signature Mahua of Chongqing.
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It is made from glutinous rice that has been fermented with the aid of yeast and steamed in a banana leaf. It may be either deep purplish-red or yellow in color depending on the variety of rice used. Rượu nếp is mildly alcoholic (rượu is the word for "alcohol" in Vietnamese). Depending on its consistency, it may be considered either a pudding or a wine.
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The town's output is mainly agricultural, with the major crops being nashi pears, strawberries, glutinous rice, and igusa straw for making tatami mats. Other minor crops include wheat, cabbages, tobacco, and various other vegetables and flowers. Cattle production is also increasing in popularity. The hills in the east part of the town are home to several ancient Kofun tombs, of interest to archeologists studying that era.
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The ingredients of khao lam are glutinous rice, black beans, coconut milk, sugar and salt. Moreover, taro or young coconut may be added for a more appetizing taste. To make khao lam, the first step is to cut a piece of bamboo with one knot intact at one end and the other end exposed. Then, clean the outside surface of the bamboo and dry it.
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The difference of "Masak Lemak Cili Padi" or the people often called it as "Gulai" in Negeri Sembilan with other state is there is no onions nor garlic used in making "Gulai". Another Negeri Sembilan specialty is "Lemang", glutinous rice cooked in coconut milk in a bamboo stem over an open fire. This is normally served with Rendang, a deliciously thick and dry meat curry.
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Jasmine rice is a variety of Oryza sativa. Jasmine rice is grown primarily in Thailand (Thai hom mali or Thai fragrant rice), Cambodia (angkor kra'oup or Cambodian jasmine rice), Laos, and southern Vietnam. It is moist and soft in texture when cooked, with a slightly sweet flavor. The grains cling and are somewhat sticky when cooked, though less sticky than glutinous rice (Oryza sativa var.
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Black beans sticky rice (Thai: ข้าวเหนียวถั่วดำ) is a Thai dessert made of glutinous rice, black beans and coconut milk. It is available throughout the year, unlike seasonal desserts such as mango sticky rice and durian sticky rice. It can have other ingredients added to make variations such as colorful rice like white with black Thai sticky rice. Black beans sticky rice is served warm.
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Taxifolin is found in non- glutinous rice boiled with adzuki bean (adzuki-meshi). It can be found in conifers like the Siberian larch, Larix sibirica, in Russia, in Pinus roxburghii, in Cedrus deodara and in the Chinese yew, Taxus chinensis var. mairei. It is also found in the silymarin extract from the milk thistle seeds. Taxifolin is present in vinegars aged in cherry wood.
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The most common starch (staple food) in Myanmar is white rice or htamin (), which is served with accompanying meat dishes called hin (). Consumers in the northern highlands (e.g., Shan State) prefer stickier lower- amylose varieties like (; glutinous rice) and kauk sei, while consumers in lower delta regions preferring higher-amylose varieties like and . Lower- amylose rice varieties are commonly used in Burmese snacks (mont).
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The boats are filled with offerings such as khao tom (glutinous rice sweets wrapped in banana leaves) and decorated on the outside with flowers, candles and lamps. The boats are launched in the evening. Additionally, some celebrants individually launch their own, smaller, vessels. Boat races also take place around this time in many places throughout the country as a way to please the Nāga spirits.
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Cantonese cuisine, steamed fish, seasoned with soy sauce, coriander and Welsh onion In Japan, glutinous rice is steamed to prepare mochi rice cakes. Traditional Japanese sweets or wagashi making involves steaming rice or wheat dough for making mochigashi and manju. Chinese steamed eggs In Western cooking, steaming is most often used to cook vegetablesit is rarely used to cook meats. However, steamed clams are prepared by steaming.
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Temperatures fell while there was continued rainfall. This turned the unpaved road network into mud and slowed the German advance on Moscow. Additional snows fell which were followed by more rain, creating a glutinous mud that German tanks had difficulty traversing, whereas the Soviet T-34, with its wider tread, was better suited to negotiate. At the same time, the supply situation for the Germans rapidly deteriorated.
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In modern South Korea, aehobak has largely replaced Oriental pickling melon for making the dish, due to the latter vegetable's rarity. Sometimes, cucumber or eggplant are used instead. Other common ingredients include beef, shiitake or oyster mushrooms, and chapssal-bukkumi (pan-fried glutinous rice cake). When wolgwa-chae is served in school meals, beef is often replaced with pork and bukkumi with tteokmyeon (rice cake noodles).
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Bilo-bilo is a Filipino dessert made of small glutinous balls (sticky rice flour rounded up by adding water) in coconut milk and sugar. Then jackfruit, saba bananas, various tubers, and tapioca pearls are added. Bilo bilo's origin is in Luzon (Tuguegarao City, Cagayan), which is the northern Philippines Island. There are different recipe versions depending what region in the Philippines it is from.
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For these variations, sometimes they mix glutinous rice with gac so that the cake can have a red skin which is more appetizing. In the countryside, bánh chưng chay was once made by the poor families who could not afford the pork for stuffing, they replaced pork by cardamom, black pepper and cooked mung bean, this type of bánh chưng was eaten with molasses.
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Suman is a rice cake originating in the Philippines. It is made from glutinous rice cooked in coconut milk, often wrapped in banana leaves, coconut leaves, or buli or buri palm (Corypha) leaves for steaming. It is usually eaten sprinkled with sugar or laden with latik. Suman is also known as budbod in the Visayan languages that dominate the central half of the country.
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Nai lao (or suān nǎi) is prepared by heating milk and adding sugar to it. Two types of nuts mixed with raisins and rice wine made from glutinous rice are poured in and thoroughly stirred. A special device called lào tǒng 酪桶 (or yogurt barrel) is used during production. A lào tǒng contains a heat chamber in the center, providing the heat needed for cooking.
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Biroin Bhat is one type of glutinous rice popular in Sylhet region. There is a special type of red-and-white sticky aromatic Biroin Rice is found only in the Sylhet region. This aromatic biroin chaul is cooked and eaten with fried fish, meat or kebab, khirshah rasmalai, date molasses etc. Biroin Chal is an organic rice cultivated in the highland of Sylhet and Chottogram.
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Yongfeng chili sauce in fermenting bowls Yongfeng chili sauce () or Yongfeng hot sauce is a traditional product made at Yongfeng, Shuangfeng County, Hunan, China. It is recognized by China as a Geographical Indication Product. Yongfeng chili sauce is made of Yongfeng chili, polished glutinous rice, wheat, soybeans, and salt. It is prepared by boiling, grinding, mixing, fermenting, and aging, and produces a dark red, spicy sauce.
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In the Hakka areas, the methods of traditional Hakka rice wine not only still spreads in the hands of some housewives, but also forms a standard production process in industry: # Selection of main raw materials: glutinous rice, Hongqu(red yeast rice) and water. # Macerating rice. Water should be poured into a big round urn before rice and then stirred to make them mix evenly. # Steamed rice.
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Traditional cake delicacies are prepared from glutinous rice flour mixed with sugar. The cakes include sarang semut (ant nest cake), cuwan (molded cake) and kuih sepit (twisted cake). The cakes can last well whilst kept inside a jar because they are deep-fried until hardened. Penganan iri (a discus-shaped cake) are made just prior to the festival day because they do not keep well.
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The species is classified in the section Flammuloides within the genus Pholiota, characterized by species with sticky or glutinous caps, a gelatinous subhymenium, and prominent pleurocystidia. In this section of the genus, it is placed in the stirpsStirps, a grouping of related species within a genus. Condensa, which includes P. condensa, P. alabamensis, P. sequoiae, P. bakerensis, and P. subminor.Smith and Hesler (1969), p. 242.
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Chicken, a particularly prized meat in Vietnam, is often cooked as well. In Central Vietnam, small stuffed glutinous rice flour balls wrapped in leaves called are such a dish. Because the preparation of so many complex dishes is time-consuming, some families purchase or hire caterers to prepare certain dishes. It is also common that a soft-boiled egg be prepared and then given to the oldest grandson.
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Bora saul is a variety of glutinous rice found in Assam. It has an important role in Assam and for Indigenous Assamese. During traditional occasions like Bihu, this variety of rice is eaten with served with Doi (curd), Gur (Jaggery) and Cream. It is different from mainland India, since sticky rice is eaten in only North-Eastern parts of India which is closer to China and Southeast Asia.
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The most common sweet filling is made with red beans. Caibao is a generic term for all types of steamed buns with various sorts of filling. Hakka-style caibao are distinctive in that the enclosing skin is made with glutinous rice dough in the place of wheat flour dough. Besides ground pork, mushrooms and shredded turnips, fillings may include ingredients such as dried shrimp and dry fried- shallot flakes.
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Choujiu is a type of Chinese fermented alcoholic beverage brewed from glutinous rice. It is very thick and has a milky white color, which is sometimes compared to jade.photo Fermentation is carried out by a combination of the fungus Aspergillus oryzae, which converts the rice starches into fermentable sugars, and yeast, which converts the sugars into alcohol. Varieties of lactic acid bacteria are also commonly present in the fermentation starter.
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An unfiltered form of Chinese rice wine containing whole glutinous rice grains of extremely low alcoholic content and often consumed by children is called jiǔniàng () or láozāo (). In Taiwan, the Taiwan Tobacco and Liquor Corporation (Monopoly Bureau) is the main manufacturer, branded as Taiwan red label. The alcohol content is 19.5%. Mijiu is commonly used in cooking dishes such as ginger duck, sesame oil chicken, and shochu chicken.
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Muchi wrapped in a shell ginger leaf. , also known as , is a type of soft confectionery made of pounded glutinous rice and eaten in Okinawa Prefecture. Muchi means "rice cake" in the Okinawan language, sometimes called "Casa Muchi" from the fact that it is wrapped in the leaves of shell ginger. After the muchi is seasoned with brown sugar, white sugar, purple yam and so on, it is wrapped and steamed.
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The company's headquarters is located in Yangsan. Cuckoo manufacturers small home appliances, notably Korean-style pressure rice cookers. Korean-style cookers (0.8 kg to 0.9 kg cooking pressure) typically gelatinize rice starches more completely than Japanese-style cookers (0.4 kg to 0.6 kg cooking pressure) resulting in a more glutinous and marginally more nutritious cooked rice. In South Korea Cuckoo is the top-selling brand of rice cooker.
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Tuak is originally made of cooked glutinous rice (Asi Pulut) mixed with home-made yeast (Chiping/Ragi) for fermentation. It is a rice wine drunk after dinner and served to guests, especially as a welcoming drink when entering a longhouse. Nowadays, there are various kinds of tuak, made with rice alternatives such as sugar cane, ginger and corn. However, these raw materials are rarely used unless available in large quantities.
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The rice paste is made from glutinous rice (usually older harvests) that have been soaked for a few hours before being ground into a paste. It is mixed with water, a little bit of coarse salt, and various food dyes. The paste is then spread on the chosen leaf molds and steamed for around half an hour. After steaming, the leaves are then air- dried in shade and peeled off.
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Jian dui () is a type of fried Chinese pastry made from glutinous rice flour. The pastry is coated with sesame seeds on the outside and is crisp and chewy. Inside the pastry is a large hollow, caused by the expansion of the dough. The hollow of the pastry is filled with a filling usually consisting of lotus paste, or alternatively sweet black bean paste, or red bean paste.
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Today the 600-year-old city wall of Nanjing still stands. Experts from Nanjing Cultural Relic Bureau say most of the foundations use granite, rectangle stones or limestone. The walls were packed layer by layer with broken bricks, gravel and yellow earth. All the brickwork joints were poured with mixed lime, water in which glutinous rice had been cooked, and tung oil because the coagulated mixture was very strong.
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The glass cylinder was unlikely to survive repeated use in the field. The device was subjected to a simulated SPI application: spoil mound cap monitoring. A 450 l drum was filled with fine sand from a local beach. Glutinous silt and clay-sized material was then laid down in discrete layers with the sand. A coarse-sand ‘cap’ was then laid on top and the whole drum filled with seawater.
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Cornick is made by soaking corn kernels in water for three days, changing the water used for soaking daily. The corn used is traditionally glutinous corn (mais malagkit or mais pilit), but other types of corn can also be used, including popcorn. After soaking, the kernels are drained and dried thoroughly. It is then deep-fried in oil at about , to ensure that the kernels do not pop.
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Cassava was one of the crops imported from Latin America through the Manila galleons from at least the 16th century. Cassava cake is a type of bibingka (traditional baked cakes), having its origins from adopting native recipes but using cassava instead of the traditional galapong (ground glutinous rice) batter. It is also known more rarely as cassava bibingka or bibingkang kamoteng kahoy, although the English name is more commonly used.
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Tibok-tibok, usually anglicized as carabao milk pudding, is a Filipino dessert pudding made primarily from carabao milk and ground soaked glutinous rice (galapong). It originates from the province of Pampanga and is popular in Cagayan. It has a soft jelly-like texture and is topped with latik (coconut curds) before serving. It is characteristically creamy white in color and has a delicate sweet and slightly salty flavor.
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Cheongju (yakju) Cheongju, or yakju, is a refined rice wine made from steamed rice which has undergone several fermentation stages. Also known as myeongyakju or beopju, it is distinguished from takju by its relative clarity. Varieties include baekhaju (백하주), made from glutinous rice and nuruk, and heukmeeju (hangul: 흑미주; hanja: 黑米酒; "black rice wine", made from black rice). Yakju is brewed with boiled rice, yeast and water.
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Plafond Allegory of Summer by Jerzy Siemiginowski-Eleuter, 1684–86, oil on canvas and panel, Wilanów Palace, Warsaw. A plafond (French for "ceiling"), in a broad sense, is a (flat, vaulted or dome) ceiling. A plafond can be a product of monumental painting or sculpture. Picturesque plafonds can be painted directly on plaster (as a fresco, oil, glutinous, synthetic paints), on a canvas attached to a ceiling (panel), or a mosaic.
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Seeing that they were famished the hermit appealed to Nang Khosop to feed them. But the rice goddess was angry and refused. Then the hermit, fearing for the future of the Buddhist Dharma, slaughtered Nang Khosop and cut her into many little pieces. As a consequence the fragments of the rice goddess became the different varieties of rice such as black rice, white rice, hard rice (khâo chao) and glutinous rice.
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Lihing is a type of Malaysian rice wine that originated from the state of Sabah. It was made from "pulut", a glutinous rice and is a traditional rice wine for the Kadazan-Dusun people. The rice wine is also referred as hiing (in certain Dusun dialects), kinarung, kinomol, kinopi, linahas, sagantang as well tapai. They are different from one another, but all are made from rice-based drinks.
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Red bean paste flavored banana cake Banana roll or banana cake is a common Chinese pastry found in Hong Kong, and may occasionally be found in some overseas Chinatowns. The pastry is soft and made with glutinous rice. Ingredients may vary depending on location. Each roll or cake is a banana oil flavored circular tube or flat object, slightly bigger than an adult sized index finger, thus resembling banana.
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Bite-size pieces of pork or beef loin are coated with batter, usually made by soaking a mixture of potato or sweet potato starch and corn starch in water for several hours and draining the excess water. Glutinous rice flour may also be used. Egg white or cooking oil is added to the batter to change its consistency. Similarly to other Korean deep fried dishes, battered tangsuyuk meat is double-fried.
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The species is characterized by its extremely slimy cap. The cap of H. eburneus is broad, with a shape ranging from convex to flattened, sometimes with an umbo (a raised area in the center of the cap). In age the cap margin sometimes becomes elevated and the center of the cap depressed. The cap is pure white, and depending on the moisture in the environment, may be glutinous to sticky.
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In terms of spacing, they are subdistant to distant, so that space can be seen between them. The gills are moderately broad, broadest near the stem, narrowed in front, pure white, slightly yellowish or buff with age or when dried. The stem is long, thick, equal in width throughout its length to somewhat tapered downward or with a greatly attenuated base, and glutinous. Its surface is silky beneath the gluten.
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Shakoy or siyakoy from the Visayas Islands (also known as lubid-lubid in the northern Philippines) uses a length of dough twisted into a distinctive rope-like shape before being fried. The preparation is almost exactly the same as doughnuts, though there are variants made from glutinous rice flour. The texture can range from soft and fluffy to sticky and chewy. Hard and crunchy versions are known as pilipit.
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Lv, Xu-Cong, et al. "Microbial diversity of traditional fermentation starters for Hong Qu glutinous rice wine as determined by PCR-mediated DGGE." Food control 28.2 (2012): 426–434. Jiuqu processing can be carried out synchronously in the factory or workplace that produces the fermented end-product (such as a brewery or soy sauce factory) or it can be produced independently for sale to an establishment for a specific use.
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The addition of food coloring makes mujigae-tteok different from the other varieties of seolgi-tteok, such as white baek-seolgi. It is made by steaming sweetened non-glutinous rice flour in a siru (steamer). Sweetened rice flour is made by first grinding soaked rice and mixing it with honey or sugar solution. The flour is then rubbed between the palms for uniform mixing of the ingredients and finally sieved.
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', or ' (literally "great luck"), is a Japanese confection consisting of a small round mochi (glutinous rice cake) stuffed with sweet filling, most commonly anko, sweetened red bean paste made from azuki beans. Daifuku is a very popular Wagashi in Japan, and often served with green tea. Daifuku (plain type) Daifuku comes in many varieties. The most common is white, pale green, or pale pink-colored mochi filled with anko.
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Caozaiguo or shuquguo is a type of kuih with a sweet dough made with glutinous rice flour, sugar, and a ground cooked paste of Jersey cudweed or Chinese mugwort. The herbs give the dough and the finished kuih a unique flavor and brownish green color. The kuih is a found in Fujian, Hakka, and Taiwanese cuisine. Caozaiguo is usually made in Qingming Festival as a celebratory food item.
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Chalboribbang, made with locally produced glutinous barley, is also a pastry with a filling of red bean paste. Local specialties with a somewhat longer pedigree include beopju, a traditional Korean liquor produced by the Gyeongju Choe in Gyo-dong. The brewing skill and distill master were designated as Important Intangible Cultural Properties by South Korea government. Ssambap, a rice dish served with vegetable leaves, various small side dishes and condiments.
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Eucryphia glutinosa, the brush bush or nirrhe, is a species of flowering plant in the family Cunoniaceae, native to moist woodland habitats in Chile. It is a large deciduous shrub or small tree, growing to tall by wide, with glossy dark green leaves turning red in autumn. Single (or occasionally double) four- petalled, fragrant white flowers with prominent stamens appear in late summer. The Latin specific epithet glutinosa means “sticky, glutinous”.
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Pre- soaked glutinous rice is ground by millstone, sieved, and left to settle. The deposits of ground rice, called muri, are boiled, and milk is added slowly on a gentle simmer over a low flame with constant stirring. Salt is then added, to sweeten the porridge, honey can be added. The ratio between milk and muri recorded in the Women's Encyclopedia is 1:0.8, with adjustments allowed according to taste.
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Bibingka Galapong cooked with slices of salted egg with toppings of grated coconut and kesong puti (carabao cheese) The original method of preparing the glutinous rice used in bibingka is known as galapong (commonly incorrectly translated as "rice flour"). It is an ancient tradition unique to the Philippines and related Austronesian regions. It is essential for most Philippine rice desserts. Unlike in other Asian cuisines, the rice is not prepared dry.
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Shaomai prepared in the Jiangnan region (stretching from Shanghai to Nanjing) has a filling similar to zongzi from the region, containing marinated pork pieces in glutinous rice, soy sauce and Shaoxing wine, steamed with pork fat. It is larger in size than the Cantonese version. The Shanghai variation also contains shiitake mushrooms and onion. The mince, mushrooms and onion are stir-fried before being prepared as the filling.
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Binignit is a Visayan dessert soup from the central Philippines. The dish is traditionally made with glutinous rice cooked in coconut milk with various slices of sabá bananas, taro, and sweet potato, among other ingredients. It is comparable to various dessert guinataán (coconut milk-based) dishes found in other regions such as bilo-bilo. Among the Visayan people, the dish is traditionally served during Good Friday of Holy Week.
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Following the war, the reservoir was drained and vendors began setting up permanently at the park, growing into and organizing the space among themselves organically, eventually converting all the park space into restaurants. The 1960s and 1970s were the heyday of the night market with booths numbering close to 200 and serving Taiwanese snacks and delicacies such as glutinous rice dumplings, oyster omelettes, fish ball noodles, and unfried spring rolls.
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These species, along with G. americanum and G. methvenii, were added to Glutinoglossum in 2015. Hustad and Miller noted their new spore size range for G. glutinosum were more closely aligned with those given by Durand in his measurements of Persoon's type specimen. The specific epithet glutinosum is derived from the Latin word gluten, meaning "glue". The species is commonly known as the "viscid black earth tongue" or the "glutinous earthtongue".
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The club-shaped fruitbodies, which have a distinct blackish head and a more lightly colored stipe (dark brown), grow to heights ranging from . The head is up to tall and ranges in shape from fuse-shaped to narrowly ellipsoidal to nearly cylindrical, and is somewhat compressed on the sides. The nearly black, somewhat waxy head has a vertical groove down the middle. The stipe has a glutinous, dark grey-brown surface.
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The Ninja diet was a form of military rations historically consumed by ninjas. The types of rations consumed included Suikatsugan (水渇丸)(water thirst), Hyorogan (兵糧丸) , Kikatsugan (飢渇丸) (starving circle), Hoshi-ii (or Hoshii),and Katayaki (かたやき). Hoshi-ii is boiled and dried rice. Hyorogan was made of glutinous rice, ordinary rice, lotus seed, Chinese yam, cinnamon, adlay, Asian ginseng and sugar.
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Ang-Gu is a popular snack eaten during the auspicious ceremony of Phuket. From Chinese belief, turtles are the symbol of eternity so they believe that those who eat this snack will live endlessly like the turtles. This snack is made from glutinous rice flour, vegetable oil, sugar and gold nuts. Because of the sweetness of the gold nuts, people usually eat it as a snack with coffee or tea.
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Furthermore, ethylene signals the production of pectinase, an enzyme which breaks down the pectin between the cells of the banana, causing the banana to soften as it ripens. Bananas are eaten deep fried, baked in their skin in a split bamboo, or steamed in glutinous rice wrapped in a banana leaf. Bananas can be made into fruit preserves. Banana pancakes are popular among travelers in South Asia and Southeast Asia.
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Agricultural products like rice were too heavy for transport, and were both taxed and consumed by the regional mueang. The narrow valleys and climate along the Mekong was suitable for only certain varieties of glutinous rice. The rice varieties were both low yield, and labor-intensive in comparison to the floating rice grown in Thailand. Both Ayutthaya and Thailand profited immensely from the international rice trade with the Chinese, Muslim and European traders.
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The fifteenth day of the new year is celebrated as "Yuanxiao Festival" (), also known as "Shangyuan Festival" () or the Lantern Festival (otherwise known as Chap Goh Mei () in Hokkien). Rice dumplings tangyuan (), a sweet glutinous rice ball brewed in a soup, are eaten this day. Candles are lit outside houses as a way to guide wayward spirits home. This day is celebrated as the Lantern Festival, and families walk the street carrying lighted lantern.
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Rice can be boiled in a heavy-bottomed cookware or steamed in a food steamer. Some boiling methods do not require precise water measurements, as the rice is strained after boiling. This draining method is suitable for the less glutinous varieties such as basmati rice, but not-suitable for varieties like japonica rice which become sticky to some degree when cooked. Optionally, a small amount of salt can be added before cooking.
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Originally described as Agaricus mucosus by French mycologist Pierre Bulliard in 1792, Cortinarius mucosus belongs to the subgenus Myxacium (characterized by the presence of a viscid to glutinous outer veil and stipe), section Myxacium (distinguished by the presence of clamp connections), according to the infrageneric classification of the genus Cortinarius proposed by Moser in Singer (1986).Seidl MT. (2000). Phylogenetic relationships within Cortinarius subgenus Myxacium, sections Defibulati and Myaxcium. Mycologia 92(6): 1091–1102.
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The c. 239 BCE Lüshi Chunqiu (Master Lü's Spring and Autumn Annals) is an encyclopedic text compiled under the patronage of the Qin dynasty Chancellor Lü Buwei. The Mengdong (孟冬, "Almanac for the First Month of Winter") writes Mr. He (龢氏) with an early variant character. > Now, if one were to show a child a hundred pieces of gold and a ball of > glutinous millet, the child would surely take the millet.
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In the Philippines, puto is a generic name for any steamed rice cake. A type of puto very similar to kue putu is puto bumbóng which is also cooked in bamboo tubes (bumbóng in Tagalog). However puto bumbóng does not use pandan and is traditionally cooked as whole grains, rather than rice flour. It also uses a special purple variety of glutinous rice called pirurutong which gives it a deep purple colour.
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Bukkumi () is a pan-fried tteok (rice cake) made with glutinous rice flour or sorghum flour. It is a flat half-moon shaped cake filled with white adzuki bean paste or mixture of toasted and ground sesame seeds, cinnamon powder, and sugar or honey. The color varies from white to yellow, pink, or dark green. Bukkumi is often coated with honey or syrup, and garnished with shredded chestnuts, jujube, or rock tripe.
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Preparation of the soup usually involves boiling sweetfish to make stock, deboning the boiled fish for inclusion in the porridge, and boiling soaked rice in the stock. In South Jeolla Province, the porridge is made with glutinous rice, fresh ginseng, chestnuts, and jujubes. The soup is usually seasoned with minced garlic, grated ginger, salt, and sesame oil. In North Gyeongsang Province, sweetfish stock is first seasoned with doenjang (soybean paste) and gochujang (chili paste).
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Hesperoyucca is distinct from Yucca in having loculicidally dehiscent fruit and a scape more than 2.5 cm diameter with reflexed (not erect) bracts. The stigma is capitate, whereas those of Yucca split into three reflexed lobes. The glutinous pollen is released in a sticky mass; that of Yucca species is released as single grains.Agavaceae.com – page includes a key toYucca and the three recognised species of Hesperoyucca Hesperoyucca is also distinct in DNA analysis.
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Sapin-sapin is a layered glutinous rice and coconut dessert in Philippine cuisine. It is made from rice flour, coconut milk, sugar, water, flavoring and coloring. It is usually sprinkled with latik or toasted desiccated coconut flakes. Traditional recipe of sapin-sapin calls for different flavors mixed in each layer such as ube halaya in the purple layer, jackfruit in the yellow or orange layer, but the white layer has no flavoring.
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Htoe mont (; ) is a traditional Burmese dessert or mont. The dessert is a glutinous rice cake cooked with raisins, cashews and coconut shavings, and is consistently prodded during the cooking process, lending it a texture similar to Turkish delight. Htoe mont is prepared in a similar manner as other Burmese desserts including mont kalame (မုန့်ကုလားမဲ) and Pathein halawa. Htoe mont is considered a delicacy of Mandalay, and is a popular souvenir from the city.
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She then covers these with a glutinous secretion and seals the hole. The eggs hatch after 20 days in June and after 12 days in March. The larvae are gregarious, and have three instar stages. They form chains as they move, and make their way to the underside of leaves to feed; at night they form themselves into circles with their heads in the centre, protected on the outside by their supra-anal shields.
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Young fruit bodies usually have droplets of golden yellow liquid on the pore surface (sometimes abundantly so), although this is rarely observed in older specimens. The stem is long, thick, and roughly equal in width throughout. Its surface is sticky and glutinous when fresh, somewhat scurfy near the apex (covered with loose scales) but smooth below. It is pale yellow to yellow down to the base, which is sheathed with a cottony white mycelium.
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There are many types of rice in Vietnam. However the most popular varieties are the usual white rice (eaten during every meal), jasmine rice (moist rice commonly used by the upper class), sweet or sticky rice known as xôi or glutinous rice (steamed rice sweetened and mixed with condiments eaten for breakfast or as a dessert dish) and broken rice, converted to Com Tam by steaming (common in restaurants); each has its own uniqueness.
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Keating also produced a number of watercolours in the style of Samuel Palmer. To create a Palmer watercolor, Keating would mix the watercolor paints with glutinous tree gum, and cover the paintings with thick coats of varnish in order to get the right consistency and texture. And oil paintings by various European masters, including François Boucher, Edgar Degas, Jean-Honoré Fragonard, Thomas Gainsborough, Amedeo Modigliani, Rembrandt, Pierre-Auguste Renoir and Kees van Dongen.
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Mooncakes in Japan are known as , a transliteration of the Chinese name, even though the latter character does not normally refer to a "cake" in Japanese but to a paste made from glutinous rice. They are associated with Chinese culture and are sold all year round, mainly in Japan's Chinatowns. Azuki (red bean) paste is the most popular filling for these mooncakes, but other sorts of beans, as well as chestnut, are also used.
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The crust is made from roasted glutinous rice flour, pomelo blossom water or vanilla and simple syrup. After malaxating rice flour, fillings similar to that of baked mooncake is stuffed inside the crust and then the cake is put into the mold dusted with a thin layer of flour to prevent sticking to fingers. The cake can be used immediately without any further steps. "Bánh dẻo" is not as popular as "bánh nướng", however.
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The traditional variant is from the Guangdong-Hong Kong region, where the filling consists of candied wintermelon. The candied wintermelon mash is then combined with white sesame seeds and glutinous rice flour. Coconut in the form of mash or desiccated shreds and almond paste, as well as vanilla, are also added sometimes. The authentic flavour and flaky texture of the pastry is produced by using pork lard shortening then by glazing with egg wash.
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Other ingredients, such as glutinous rice or maize powder, salt, or water, may also be used. Tương is similar to the Chinese yellow soybean paste, though the latter is generally saltier and thicker in texture. Tương may range in consistency from a thick paste to a thin liquid. Some varieties, such as that prepared in Central Vietnam, are watery, with solids at the bottom of the container in which it is stored.
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La Paz batchoy is one such dish, composed of pork innards, liver, and heart in a broth with noodles and trimmings such as chicharon and garlic. Pancit molo is also a popular dish, a wonton soup with dumplings filled with pork, chicken, and shrimp, as well as trimmings of green onions and garlic. Particular to Western Visayas is ibus, a finger food of glutinous rice wrapped in coconut leaves in the shape of a roll.
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Non-glutinous rice flour is steamed in siru (steamer) and pounded in jeolgu (mortar) to form a dough. It is then cut into small pieces, rolled out flat and round, and filled with geopipat-so (white adzuki bean paste) and sealed. The filling can be made by husking adzuki beans (often the black variety), steaming and seasoning it with salt, and sieving it. Sesame oil is brushed on each tteok to prevent it from sticking.
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Glucose Syrup (corn starch, water), sugar, sweet rice, water, lemon flavoring, orange flavor, FD&C; Red No. 40 (Allura Red AC). Alternate ingredient list: Millet Jelly (millet starch, water), sugar, sweet rice, water, lemon flavor, orange flavor, FD&C; red no. 40 (Allura Red AC). USA import: corn syrup, sugar, water, glutinous rice flour, wafer paper (potato starch, sweet potato starch, rapeseed oil, soy lecithin), natural flavor, FD&C; Red No. 40.
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Samgyetang, a Korean chicken soup Samgyetang is a Korean chicken soup with insam (Korean ginseng), daechu (dried jujube fruits), garlic, ginger, glutinous rice, and sometimes other medicinal herbs. It is believed to be not only a cure for physical ailments but also a preventer of sickness. Dak baeksuk, a type of chicken broth with garlic, is also popular among Koreans. It is believed by some to help cure minor illnesses such as the common cold.
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Gua Kelam has been carved out from limestone massif by an underground stream over many eons, and it was also a pathway to transport tin ore from Wan Tangga Valley since the British colonial period until the 1970s. Besides, Kaki Bukit also famous for its local food such as Kaya Puff, Kaya Pao and various types of Baozi, Lo mai gai (a mixture of chicken meat and pork with glutinous rice) and many local desserts.
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Northern nian gao can be steamed or fried, mainly sweet in taste. Beijing nian gao including jujube nian gao (made with jujube and either glutinous rice or yellow rice), mince nian gao and white nian gao. Shanxi has the habit of making nian gao using fried yellow rice and red bean paste or jujube paste for filling. Hebei has the habit of using jujube, small red beans and green beans to steam nian gao.
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Arroz caldo is commonly served with calamansi Arroz caldo typically uses glutinous rice (malagkit), but can also be made with regular rice boiled with an excess of water. The chicken pieces are usually cooked first in a broth with a large amount of ginger. The chicken are taken out and shredded once tender then re-added along with the rice. The rice is continually stirred while cooking to prevent it from sticking to the pot.
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There are differing methods to produce pla ra. One method holds that there are two phases for making pla ra. The first phase is to ferment fish with salt until it is softer, and the next phase is to ferment it with rice bran or roasted rice powder for its scent and flavor. A second approach is to ferment the fish with salt and coarsely pounded, toasted, raw glutinous rice for at least six months.
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Basi is the local beverage of Ilocos in northern Luzon in San Ildefonso where it has been consumed since before the Spanish conquest. In the Philippines, commercial basi is produced by first crushing sugarcane and extracting the juice. The juice is boiled in vats and then stored in earthen jars (tapayan). Once the juice has cooled, flavorings made of ground glutinous rice and duhat (java plum) bark or other fruits or barks is added.
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It is usually made from purple glutinous rice (called tapol) soaked in water, drained and then placed into a steamer for 30 minutes. This rice mixture is then combined with coconut milk, salt, sugar and ginger juice and returned to the steamer for another 25 to 30 minutes. It is traditionally served as small patties and eaten very early in the morning with sikwate (hot chocolate). It is also commonly paired with ripe sweet mangoes.
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However, Kuntze's revisionary programme was not accepted by the majority of botanists. Within the genus, Cortinarius archeri belongs to the subgenus Myxacium, whose mushroom caps and stipes are covered with a layer of glutinous slime. Moser and Horak made it the type species of Cortinarius (Myx.) section Archeriani in 1975. In 1990, Egon Horak placed it in group D of the subgenus, several species with mushrooms that are purple or blue when young.
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Hasma is sold dried as irregular flat pieces and flakes ranging from 1–2 cm in length and 1–5 mm in thickness. Individual pieces are yellowish-white in color with a matte luster, and may be covered with off-white pellicles. When rehydrated, dried hasma can expand up to 10-15 times in size. The dried hasma is rehydrated and double-boiled with rock sugar to create a glutinous texture and opaque color.
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In some reported examples of Jiuqu microbiology, potentially harmful strains of mold were encountered such as Aspergillus flavus and Rhizopus microsporus, but it is uncertain if they were identified correctly or if the strains encountered were in fact capable of toxin production.Lv, Xu-Cong, et al. "Identification and characterization of filamentous fungi isolated from fermentation starters for Hong Qu glutinous rice wine brewing." The Journal of general and applied microbiology 58.1 (2011): 33–42.
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CRC Press, 2013. The traditional practice of the production of Jiuqu was often empirical and took place in homes, villages or small-scale manufacturing facilities, lacking the level of consistency or quality required by modern consumers.Lv, Xu-Cong, et al. "Yeast diversity of traditional alcohol fermentation starters for Hong Qu glutinous rice wine brewing, revealed by culture-dependent and culture- independent methods." Food Control 34.1 (2013): 183–190, pp1-2Zheng, Xiao-Wei, et al.
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In ancient China, "vinegar" was called "bitter wine," which also indicates that "vinegar" originated from "wine." Black vinegar is an inky-black vinegar aged for a malty, woody, and smoky flavor. It was first popularized in East Asia, particularly southern China, where in the city of Zhenjiang it became known as Chinkiang vinegar. It is made from rice (usually glutinous), or sorghum, or in some combination of those, sometimes including wheat and millet.
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Sweet potatoes are also used in a variant of halo- halo called ginatan, where they are cooked in coconut milk and sugar and mixed with a variety of rootcrops, sago, jackfruit, and bilu-bilo (glutinous rice balls). Bread made from sweet potato flour is also gaining popularity. Sweet potato is relatively easy to propagate, and in rural areas that can be seen abundantly at canals and dikes. The uncultivated plant is usually fed to pigs.
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It also has a liquid consistency unlike dodol, since it uses ground glutinous rice rather than rice flour. However, the basic ingredients and preparation is similar. In Mindanao and the Sulu Archipelago of the southern Philippines, dodol is more similar to the Indonesian and Malaysian variants and is known by the same name. It is usually prepared into thick cylinders wrapped in corn husks or coloured cellophane that is then cut into disks before serving.
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It is made by tightly wrapping a piece of youtiao (fried dough) with glutinous rice. It is usually eaten as breakfast together with sweetened or savory soy milk in Eastern China, Taiwan, and Hong Kong (where it is known as chi faan). In recent years, there have been innovations on the traditional cifantuan, originating from Hong Kong and Taiwan, then reverse-introduced into Shanghai and its vicinity. Today, cifantuan is commonly available in two varieties.
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Vietnamese drinks in the south also are usually served cold with ice cubes, especially during the annual hot seasons; in contrast, in the north hot drinks are more preferable in a colder climate. Some examples of basic Vietnamese drinks include: cà phê đá (Vietnamese iced coffee), cà phê trứng (egg coffee), chanh muối (salted pickled lime juice), cơm rượu (glutinous rice wine), nước mía (sugarcane juice) and trà sen (Vietnamese lotus tea).
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It is traditionally made by steaming non-glutinous rice flour in siru (steamer), pounding it and rolling it between the palms and the table or rolling it between the palms. The method forms a thick, cylindrical rice cake, around in diameter. Hand-rolled garae-tteok is not uniform in size and has variations of thickness along its length. Modern garae-tteok is usually made by extruding the steamed rice flour with garae- tteok machines.
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To make the dish, the melon or replacement vegetable is seeded, thinly sliced, lightly salted, and squeeze- drained to remove moisture. Beef, mushrooms, and other vegetables are julienned, and each of the ingredients is separately seasoned and stir-fried. Aromatics such as scallions and garlic may be added when stir-frying the ingredients. Thin bukkumi, made with glutinous rice flour into circles around in diameter, may be used either whole or julienned.
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In Thailand, home-brewed alcohol, most commonly distilled from glutinous rice, is called lao khao (เหล้าขาว; literally "white liquor") or officially sura khao (สุราขาว). It is sometimes mixed with various herbs to produce a medicinal drink called yadong (ยาดอง; literally "fermented herb (in alcohol)"). Yadong is prepared by mixing lao khao with various herbs and allowing the mixture to ferment for 2–4 weeks before use. Some people claim that it helps them regain strength.
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In northwest China, the Uyghur people of Xinjiang adapted shaomai into two regional varieties. The southern Xinjiang recipes differ slightly from the northern version in terms of ingredients and method. The filling of the northern version consists of mutton or beef, along with green onion and radish, whereas the southern filling primarily uses glutinous rice with smaller amounts of mutton or beef. Minced meat from sheep ribs containing some fat is ideal.
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They also prefer glutinous rice to make different delicacy. Research found that Sylheti rice has a lower arsenic concentration than similar types of rice from other regions of Bangladesh. According to the journal Biomedical Spectroscopy and Imaging, the Sylheti rice contained higher amounts of the essential nutrients selenium and zinc. Several varieties of Sylheti aromatic rice are also lower arsenic contaminated than the well-known Basmati aromatic rice from India and Pakistan.
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Since it is a variety of suman, the moron is cooked with glutinous rice, coconut milk and sugar. The main difference is that moron is gyrated with chocolate tablea (tablets) or mixed with cocoa powder while a regular suman is not. It also has a hint of vanilla and is usually partnered with coffee or sikwate (a native Philippine chocolate drink). With chocolate as its distinct ingredient, it is also called chocolate moron.
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Bugak () is a variety of vegetarian twigim (deep-fried dish) in Korean cuisine. It is made by deep frying dried vegetables or seaweed coated with chapssal-pul (; glutinous rice paste) and then drying them again. It is eaten as banchan (accompaniment to cooked rice) or anju (accompaniment to alcoholic beverages). Common ingredients are green chili peppers, perilla leaves, inflorescence, camellia leaves, chrysanthemum leaves, burdock leaves, tree of heaven shoots, potatoes, gim (laver), and dasima (kelp).
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The main ingredients for "sirutteok" are rice (멥쌀 mepssal in Korean) or glutinous rice (찹쌀 chapssal), which sometimes are mixed. Other grains and beans (such as azuki bean, mung bean and sesame, wheat flour or starch) can also be mixed with the rice. Various fruits and nuts are used as subsidiary ingredients, such as persimmon, peach or apricot, chestnut, walnut, and pine nut. In addition, vegetables or herbs can be used to flavor the tteok.
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This kind of kaya is commonly sold by street vendors but has recently been brought into tea and coffee shops. Another type is a concoction that has a less sticky and more custard-like texture. It is sometimes called "coconut custard" in English and is used to make sangkhaya fakthong (, ; sangkhaya maryu in Lao), sangkhaya pumpkin or custard pumpkin, khao niao sangkhaya (, ), glutinous rice topped with sangkhaya, and sangkhaya maphrao (, ), sangkhaya served in a coconut.
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In Japan, glutinous rice is known as mochigome [mō- chee-gōmay] (). It is used in traditional dishes such as sekihan is known as the red rice, okowa, and ohagi. It may also be ground into mochiko (もち粉) a rice flour, used to make mochi (もち) which are known as sweet rice cakes to the non-Japanese, mochi a traditional rice cake prepared for the Japanese New Year but also eaten year-round. See also Japanese rice.
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However, in modern preparation methods, galapong is sometimes made directly from dry glutinous rice flour (or from commercial Japanese mochiko), with poorer-quality results. Galapong was traditionally allowed to ferment, which is still required for certain dishes. A small amount of starter culture of microorganisms (tapay or bubod) or palm wine (tubâ) may be traditionally added to rice being soaked to hasten the fermentation. These can be substituted with yeast or baking soda in modern versions.
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The pore surface of a young specimen The cap of S. lakei is up to in diameter and initially convex, but flattens out somewhat in maturity. The cap is fleshy, dry, yellowish to reddish-brown but fades with age. It is covered with pressed-down hairs or minute tufted scales in the center, with the yellowish flesh visible between the scales. Heavy rain can wash the fibrils off the cap surface, leaving a sticky, glutinous layer behind.
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Korean temple cuisine at Sanchon, a restaurant located in Insadong, Seoul. Korean temple cuisine originated in Buddhist temples of Korea. Since Buddhism was introduced into Korea, Buddhist traditions have strongly influenced Korean cuisine, as well. During the Silla period (57 BCE – 935 CE), chalbap (찰밥, a bowl of cooked glutinous rice) yakgwa (a fried dessert) and yumilgwa (a fried and puffed rice snack) were served for Buddhist altars and have been developed into types of hangwa, Korean traditional confectionery.
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Es doger is an Indonesian coconut milk-based shaved ice beverage with pinkish color often served as a dessert. It is a specialty of Bandung, West Java. The main, or base, part is sugared sweet coconut milk-based ice in pink syrup, served with pacar cina merah delima (red tapioca pearls), avocado, cassava tapai, ketan hitam (black glutinous rice) tapai, jackfruit, diced bread and condensed milk. The condensed milk can be plain (white), or chocolate flavoured.
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Southern cities in South Korea such as Masan, Gunsan, and Nonsan are famous for producing good cheongju. Beopju brewed in Gyeongju and sogok-ju brewed in Hansan are well- known varieties of cheongju. There also are cheongju varieties made with glutinous rice or black rice. Flavoured cheongju varieties include gukhwa-ju made with chrysanthemum, dugyeon-ju made with rhododendron, songsun-ju made with pine sprouts, yeonyeop-ju made with lotus leaves, and insam-ju made with ginseng.
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Even the "massed kiddie chorus" on "Le miracle" is "kept in check" and doesn't "stray into the glutinous". "Je n'ai pas besoin d'amour" is an "intimate, aural swoon". Although Tyler criticized the album's "slightly cheesy chick lit-style graphics", he wrote that Sans attendre contains stylish modern pop of a type that "begs to be heard beyond the world it's addressing". Among the songs worth downloading, Darryl Sterdan from Ottawa Sun mentioned "Qui peut vivre sans amour?" and "Attendre".
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Juanfen () is a type of flat rice noodle in China. It is made from ordinary non-glutinous rice. 250px Pictured left is a bowl of juǎnfěn (卷粉) as served 2015-12-01 in Guangnan, Wenshan, Yunnan, China. In addition to a vegetable broth and the noodles themselves, ingredients include lettuce, thinly cut tomato slices, fried peanuts, spring onion, zhe'ergen (a spicy local rhizome), chilli, powdered white pepper, garlic, soy sauce, powdered Sichuan pepper, and Sichuan pepper oil.
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In hopes to recreate the olden Hakka cuisine from the north, the Hakka settlers in Meizhou(梅州) have applied the same wheat cake making technique to rice and glutinous rice. As a result, hee pan is created along with the birth of the Hakka rice cake tradition during the Jin and Wei dynasties. Over time, hee pan and the Hakka rice cake traditions of the south have become popular over the Tang and Song dynasties.
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Chatang (茶汤; pinyin: chátāng; literally "tea soup") or seasoned flour mush is a traditional gruel common to both Beijing cuisine and Tianjin cuisine, and often sold as a snack on the street. It is made from sorghum flour and/or broomcorn millet and/or proso millet flour and glutinous millet flour. The Chinese name is figurative, not literal, as there is neither any tea nor any soup in this dish. The dish is prepared in two steps.
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Two varietals (phka rumduol and phka rumdeng) are distinctly Cambodian with 17 markers in identical positions, with Thai jasmine rice and one fragrance marker each in a different position. The analysis of Cambodian phka romeat shows all 18 markers in identical positions with the trademarked Thai jasmine rice Thai hom mali. Jasmine rice, though grown in Laos and southern Vietnam, is not the predominant rice variety. Glutinous rice is grown in Laos, and regular Oryza sativa predominates in Vietnam.
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Bulacan Lugaw na tokwa't baboy, rice gruel with tokwa at baboy (tofu and pork, commonly referred to as "LTB" alt=Golden yellow porridge garnished with scallions and fried bits Lugaw (pronounced ) is the Filipino generic term for rice gruel. It encompasses a wide variety of dishes, ranging from savory dishes very similar to Chinese-style congee to dessert dishes. In the Visayan regions, savory lugaw are known as pospas. Lugaw typically use glutinous rice (Tagalog: malagkit; Visayan: pilit).
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Chunga Pitha (Sylheti Nagri: Sunga Fitha, ), also known as Chungapura Pitha (), is a traditional rice cake (pitha) originating in the Sylhet region of Bangladesh. Though the main ingredients for Chunga Pitha is bamboo and glutinous rice, it is also made with binni rice, milk, sugar, coconut, and rice powder. This unique delicacy is prepared when sticky rice is stuffed inside young bamboo and smoke slowly. It is popularly known as a distinct and traditional food in Sylheti cuisine.
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Kue kochi or kuih koci (also known as passover cake in English) is a Maritime Southeast Asian dumpling (kue or kuih) found in Javanese, Malay and Peranakan cuisine, made from glutinous rice flour, and stuffed with coconut fillings with palm sugar. In Brunei, Indonesia, Malaysia and Singapore, this snack is often as a dessert and can be eaten anytime (during breakfast or tea time). The black colour of the unpolished rice symbolises death, while the sweet filling represents resurrection.
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Tupig, also known as intemtem or kangkanen, is a Filipino rice cake originating from northwestern Luzon, particularly the regions of Pangasinan, Tarlac, and Ilocos. It is made from ground slightly-fermented soaked glutinous rice (galapong) mixed with coconut milk, muscovado sugar, and young coconut (buko) strips. It is wrapped into a cylindrical form in banana leaves and baked directly on charcoal, with frequent turning. The name tupig means "flattened", in reference to its shape after cooking.
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Black rice vinegar (made with black glutinous rice) is most popular in China, and it is also widely used in other East Asian countries. White rice vinegar has a mild acidity with a somewhat "flat" and uncomplex flavor. Some varieties of rice vinegar are sweetened or otherwise seasoned with spices or other added flavorings. vinegar made from ale, also called alegar, is made by malting barley, causing the starch in the grain to turn to maltose.
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Smith and Trappe noted a similarity to the European Cortinarius elatior, but this species has violet gills at first. C. collinitis has a lighter brown slimy cap, with glutinous bands on the stem that are rarely tinged purple. A third species in this group, C. cylindripes has a lighter colored, sometimes wrinkled cap, and gills that are pale purple when young with fringed edges. C. stillatitius is a related European species found in coniferous (sometimes in mixed) forests.
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Baekseju (; sold under the brand name Bek Se Ju) is a Korean glutinous rice- based fermented alcoholic beverage flavored with a variety of herbs, ginseng most prominent among them. The name comes from the legend that the healthful herbs in baekseju will result an individual to live up to 100 years old. The drink is infused with ginseng and eleven other herbs, including licorice, omija (Schisandra chinensis), gugija (Chinese wolfberry), Astragalus propinquus root, ginger, and cinnamon.
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A species of Combretum in Burkina Faso As a bushy shrub the plant grows up to with an open crown with low branches that droop down, and is deciduous. The trunk is usually twisted and low branched, with grey-black rough bark. The thick leathery green leaves have a gummy feel to them and are glutinous when young. The plant flowers during the dry season after the bush fires which facilitate leaf flushing that supports flowering.
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Tteok is largely divided into four categories: "steamed tteok" (찌는 떡), "pounded tteok" (치는 떡), "boiled tteok" (삶는 떡) and "pan-fried tteok" (지지는 떡). The steamed tteok is made by steaming rice or glutinous rice flour in "siru" (시루), or a large earthenware steamer, so it is often called "sirutteok" (시루떡). It is regarded as the basic and oldest form of tteok. Pounded tteok is made by using a pounding board or mortar after steaming it first.
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King Hung very awkward about the daughter should do, should he decide who to offer gifts to the earliest they will be married Nuong. Wedding presents included a hundred games of sticky rice, glutinous two hundred banh chung, elephants with nine tusks, chickens with nine spurs, horses with nine feathers, each a double. Those are items of the land, so the sea could not meet the king's requirements. Thus, only Son Tinh could afford to find enough offerings.
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Glutinoglossum glutinosum, commonly known as the viscid black earth tongue or the glutinous earthtongue, is a species of fungus in the family Geoglossaceae (the earth tongues). Widely distributed in the Northern Hemisphere, it has been found in northern Africa, Asia, Europe, and North America. Although previously thought to exist in Australasia, collections made from these locations have since been referred to new species. G. glutinosum is a saprophytic species that grows on soil in moss or in grassy areas.
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The fruit bodies of this fungus have glutinous (slimy) caps up to across and tawny to dark brown in colour and paler at the margins, occasionally with lilac tints. They are conical when young before spreading out to convex and more flat in shape, but maintaining a central nipple-like bump. The crowded gills are adnate or adnexed early and adnate or free later. Initially lilac, they become silvery and then brown as the spores mature.
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In Southeast Asia, the flower is used as a natural food colouring to colour glutinous rice. In Kelantan, in the north-east of peninsular Malaysia, it is an important ingredient in nasi kerabu, giving it its characteristic bluish colour. In Burmese and Thai cuisines, the flowers are also dipped in batter and fried. Butterfly pea flower tea is made from the ternatea flowers and dried lemongrass and changes color depending on what is added to the liquid, with lemon juice turning it purple.
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It is a common food among Chinese in Hong Kong, Singapore and Malaysia. Cifangao (Traditional Chinese 糍飯糕, Simplified Chinese 糍饭糕) is a popular breakfast food originating in Eastern China consisting of cooked glutinous rice compressed into squares or rectangles, and then deep-fried.粢饭糕 Additional seasoning and ingredients such as beans, zha cai, and sesame seeds may be added to the rice for added flavour. It has a similar appearance and external texture to hash browns.
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A recipe for gwaha-ju in the 17th century cookbook Eumsik dimibang states: > A bottle of boiled and cooled water is added to nuruk (fermentation starter) > powder and set aside overnight, strained with additional sterile water. A > mal () of glutinous rice is steamed, cooled, and mixed with the nuruk- > solution. After 3 days of primary fermentation, 20 bokja () of soju > (distilled liquor) is added to the rice wine. The fortified rice wine is > consumed after 7 days of secondary fermentation.
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The Iban's traditional cuisines include lulun or pansoh (foods cooked in bamaboo containers), kasam (meat, fish or vegetables salted and preserved in jars or tin), tuak (glutinous rice wine) and Langkau (vodka from boiled rice wine steam). An Iban family serving guest tuak. The Iban's staple food is rice from paddy planted on hill or swamp with hill rice having better taste and more valuable. A second staple food used to be "mulong" (sago powder) and the third one is tapioca.
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The lowland Lao village economy is centered on paddy rice cultivation, and most village activities and daily life revolve around rice production. Glutinous, or sticky rice is the staple food; because it has a high starch content, sticky rice must be steamed rather than boiled. It is eaten with the fingers and dipped in soup or a vegetable or meat dish. Most Lao Loum villages are self-sufficient in rice production, although the production of individual households within a village varies.
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Rouyan made with yanpi wrappers Taiping yan Yanpi () is a type of wonton skin used in Chinese cuisine. Lean pork meat taken from the shanks is mixed with glutinous rice, pounded to a paste, then sprinkled with starch. The meat gives yanpi a taste and texture similar to that of surimi. The thin yanpi skins are used to wrap rouyan, a type of meat wonton which are often used in taiping yan, a soup eaten on special occasions in Fujian.
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Pathein halawa (; ) is a traditional Burmese dessert or mont. The dessert is a pudding cooked using glutinous rice flour, rice flour, coconut, sugar, poppy seeds, butter, and milk, and has 2 primary variants: wet and dry. The dessert was first sold in Bassein (now Pathein), an Irrawaddy Delta town in the 1930s, and is now considered a delicacy of Pathein. Pathein halawa is prepared in a similar manner as other Burmese desserts including mont kalame (မုန့်ကုလားမဲ) and htoe mont (ထိုးမုန့်).
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Gao or Guo ( or ) are rice based snacks that are typically steamed and may be made from glutinous or normal rice. In Fukien speaking Chinese populations, these are known as ', which are based on the Fukien pronunciation of "". These rice based snacks have a wide variety of textures and can be chewy, jelly-like, fluffy or rather firm and unlike bings very different from western pastries. Various types of gao include Nian gao, Bai Tang Gao, Tangyuan and Ang Ku Kueh.
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The park is located in a corner of the Hikarigaoka housing complex, and is the only park with rice paddies in Nerima Ward. It was created to remind people that the area was once a place where paddy fields existed. The paddy fields have an area of about 500 square metres, and glutinous rice is grown there. In order to have children experience rice cultivation, elementary school students in the neighborhood also participate in planting rice fields and harvesting rice.
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Wajik or wajid is an Indonesian diamond-shaped kue or traditional snack made with steamed glutinous (sticky) rice and further cooked in palm sugar, coconut milk, and pandan leaves. The sweet sticky rice cake is commonly found in Indonesia, Malaysia and Brunei. It is called wajid in Brunei and Sabah. In Indonesian language the term wajik is used to describe the shape of rhombus or diamond-shape, consequently in a card game, the carreaux (tiles or diamonds) is translated as a wajik.
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Gamja () means potatoes, and ongsimi () is a Gangwon dialect word for saealsim (; literally "bird's egg", named for its resemblance to small bird's eggs, possibly quail eggs), which is a type of dough cake ball often made with glutinous rice flour and added to porridges such as patjuk (red bean porridge) and hobak-juk (pumpkin porridge). Originally, gamja-ongsimi was made into small balls as saealsim, but nowadays it is also made into bigger, less globular, and more sujebi (hand-pulled dough)-like shapes.
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Since buckwheat is less glutinous than most grains, buckwheat flour is particularly difficult to knead, roll, and slice into noodles by hand; thus, the noodles are often created in a hand- cranked noodle-making machine instead. It is difficult to generalise regarding makguksu's accompanying ingredients. Ingredients are traditionally determined by the customer rather than the restaurant owner, and many restaurants also carry their own unique flavouring recipes. In most cases, makguksu is very spicy, sometimes seasoned with gochujang (hot chile pepper paste).
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Both Coto Makassar and Konro are usually consumed with Burasa or Ketupat, a glutinous rice cake. Another famous cuisine from Makassar is Ayam Goreng Sulawesi (Celebes fried chicken); the chicken is marinated with a traditional soy sauce recipe for up to 24 hours before being fried to a golden color. The dish is usually served with chicken broth, rice and special sambal (chilli sauce). In addition, Makassar is the home of Pisang Epe (pressed banana), as well as Pisang Ijo (green banana).
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An example of the Huadiao jiu A dessert made of Nu Er Hong and Kuei Hua Chen Chiew Cocktail Jelly Huangjiu (), meaning yellow wine, is a Chinese alcoholic beverage. Huangjiu is brewed by mixing boiled grains including rice, glutinous rice or millet with Qū as starter culture, followed by saccharification and fermentation at around 13-18 °C for fortnights. Its alcohol content is typically 8%-20%. Huangjiu is usually pasteurized, aged, and filtered before its final bottling for sale to consumers.
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Prior to the actual brewing of the liquor, another small batch of grain is prepared to produce the "seed mash" (, jiǔmǔ). Seed mash is produced by soaking and acidifying glutinous rice and other grains, then steaming them on frames or screens for several minutes. This cooks the grains and converts their starch into a gelatinized form that is more easily utilized by the starter culture. The inoculation temperature of the steamed grains is tightly controlled as it alters the flavor character.
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Memilbuchimgae The batter is prepared by mixing buckwheat flour and water to a thin consistency. Sometimes a small amount of wheat flour or starch can be added to it because buckwheat has less glutinous elements. In a traditional way, buckwheat mixed with water is ground by millstone and the batter is strained through a sieve. The filtered batter is cooked on a sodang (소당) which is the lid of a sot (솥, a traditional big pot) and used for pan-frying.
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In Northwestern Vietnam, Thai people built their "valley culture" based on the cultivation of glutinous rice planted in upland fields, requiring terracing of the slopes. The primary festival related to the agrarian cycle is "lễ hạ điền" (literally "descent into the fields") held as the start of the planting season in hope of a bountiful harvest. Traditionally, the event was officiated with much pomp. The monarch carried out the ritual plowing the first furrow while local dignitaries and farmers followed suit.
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Tempera, also known as egg tempera, is a permanent, fast-drying painting medium consisting of colored pigment mixed with a water-soluble binder medium (usually a glutinous material such as egg yolk or some other size). Tempera also refers to the paintings done in this medium. Tempera paintings are very long-lasting, and examples from the first centuries CE still exist. Egg tempera was a primary method of painting until after 1500 when it was superseded by the invention of oil painting.
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Fresh berries and other plant products and plants are served as snacks. Rice wine is a must in most rituals and special occasions with homemade yeast and glutinous rice as the basic ingredients. #Isnegs The isnegs traditionally only consume two meals a day; one in the mid-morning and one in the late afternoon, or one at noon and the other in the evening. Though most of their meals include rice, rice is always scarce because of the limited womanpower.
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In northern Vietnam, bánh đúc is a cake made from either non-glutinous rice flour or corn flour. It is white in color and has a soft texture and mild flavour. It is typically garnished with savory ingredients such as ground pork, tôm chấy (grilled ground shrimp), fried onions, sesame seeds, salt, peanuts, lime juice, and soy sauce or fish sauce. Although it may be eaten on its own, it may also be served hot, accompanied by steamed meat or mushrooms.
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A plate of southern Vietnamese bánh đúc colored with Pandanus amaryllifolius leaf extract, and topped with sweetened coconut milk and sesame seeds. In southern Vietnam, bánh đúc is a dessert made from non-glutinous rice flour. It takes the form of gelatinous blocks that are often colored green by the addition of Pandanus amaryllifolius leaf extract. It is cooked by boiling the ingredients and allowing them to cool, solidifying into a jelly-like sheet that is then cut into blocks.
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The El Kala National Park and Biosphere Reserve is home to 40 species of mammals, 25 bird of prey species, 64 freshwater bird species and 9 marine bird species. The Barbary stag is prevalent in the park. An investigation led between 1996 and 2010 listed 1590 different types of vegetables in the park and 718 animal species. The main tree species are the Quercus suber (dominant), the Zeen oak, the Quercus coccifera, the Aleppo pine, the glutinous Alder, Willows, the White Poplar.
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The species was described in 1972 by mycologists Alexander H. Smith and James M. Trappe, based on specimens they found in Cascade Head in Tillamook County, Oregon, in October and November 1970. The species had also been called Cortinarius elatior, but that name refers to a European species. Within the genus Cortinarius, C. vanduzerensis is classified in the subgenus Myxacium. This subgenus includes species in which both the cap and stem are sticky as a result of a glutinous universal veil.
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Records of yaksik can be found in Samguk Yusa, written in the 13th century. Legend says that King Soji of Silla headed on a journey on the 15th of January, 488, when a crow alerted him of danger. The King saved himself from a potential revolt thanks to the crow's warning and the day of January 15 was designated as a day of remembrance thereafter. Glutinous rice was put up as an offering during the commemorative rites, which became the origin of yaksik.
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Qīngtuán (青糰) is a form of dumpling that is green, common throughout Chinese cuisine. It is made of glutinous rice mixed with Chinese mugwort or barley grass. This is then usually filled with sweet red or black bean paste. The exact technique for making qingtuan is quite complicated and the grass involved is only edible in the early spring, so it is typically only available around the time of the Qingming Festival , with which the dumpling has become associated.
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2016 Afterward, people successfully planted rice and gained harvest. To celebrate the harvest, or, to a certain degree, to improve their life, they followed the basic method to pound the rice into flour, and add the vegetables filling inside, and knead them into a specific shape. This was the original 籺(hé). Also, they used the polished round-grained rice flour to make 籺(hé) but found glutinous rice flour was more suitable to make 籺(hé) with its strengthening viscosity and taste.
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Oat sensitivity represents a sensitivity to the proteins found in oats, Avena sativa. Sensitivity to oats can manifest as a result of allergy to oat seed storage proteins either inhaled or ingested. A more complex condition affects individuals who have gluten-sensitive enteropathy in which there is an autoimmune response to avenin, the glutinous protein in oats similar to the gluten within wheat. Sensitivity to oat foods can also result from their frequent contamination by wheat, barley, or rye particles.
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The shoots of some species contain toxins that need to be leached or boiled out before they can be eaten safely. Pickled bamboo, used as a condiment, may also be made from the pith of the young shoots. The sap of young stalks tapped during the rainy season may be fermented to make ulanzi (a sweet wine) or simply made into a soft drink. Bamboo leaves are also used as wrappers for steamed dumplings which usually contains glutinous rice and other ingredients.
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Waxy maize starch is also the preferred starting material for the production of maltodextrins because of improved water solubility after drying and greater solution stability and clarity. Waxy corn on the cob is popular in China and Southeast Asia, and may be found in frozen or precooked forms in Chinatowns. Waxy corn is the most popular corn in China for fresh consumption. The waxy texture is familiar and preferred by people in East Asia since items such as tapioca pearls, glutinous rice, and mochi have similar textures.
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Powder of glutinous rice is used to make penganan pancake, kui sepit (crab crawls) and sarang semut ant nest biscuit. The source of sugar is honey and sugar cane. The Iban likes to cook their meat or fish as lulun or pansuh to which salt, ginger and vegetable leaves (such as bungkang, riang, tapioca) are added. Soup (sabau) is made of meat and vegetables such as shoots is cooked in an earthenware (periuk tempa) and later in a copper pot (temaga) and steel pot.
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Spätzla, Spätzle [ˈʃpɛtslə] or Spatzen are Swabian or Alemannic pasta of an elongated shape which is served as a side dish or with other ingredients as a main dish. Similar pasta of a rotund shape is called Knöpfle in Baden- Württemberg and in Bavarian Swabia. Spätzle are egg-based pasta made with fresh egg of an irregular form with a rough, porous surface. The glutinous dough is put directly into boiling water or steam and the form varies between thin and thick, elongated and short.
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The main ingredients needed are sticky rice (glutinous rice), canned or fresh coconut milk, salt, palm sugar and mangoes. To prepare the dish, the rice is soaked in water and then cooked by steaming or the use of a rice cooker. Meanwhile, the coconut milk is mixed with salt and sugar, and heated without boiling. After the rice is finished cooking, the coconut milk mixture and the rice are mixed together evenly and allowed to sit to allow the milk to absorb into the rice.
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Yeast in winemaking is divided between natural, ambient wild yeast (such as caoqu) and cultured inoculated yeast (such as jiuqu). > In Nan-hai there are many fine wines, prepared not with yeast leaven but by > pounding rice flour mixed with many kinds of herb leaves and soaked in the > juice of Yeh-ko 冶葛. The dough, as big as an egg, is left in dense bushes > under the shade. After a month, it is done, and is used to mix with > glutinous rice to make wine.
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Some of the players viewed playing baseball as a way to prove their loyalty to America, treating it like wearing an American flag. Photographer Ansel Adams took his photo (right) as part of his effort to show how those incarcerated at Manzanar "overcome [their] sense of defeat and despair." Many Japanese cultural celebrations were continued, though the official photos allowed out by the WRA rarely showed them. The New Year tradition of mochitsuki—pounding glutinous rice into mochi—was regularly covered by the camp newspaper.
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Soboro streusel varieties can also be found filled with sweet potato, red bean or strawberry jam. There are many cream cheese-filled breads including mocha cream cheese bread, walnut cream cheese bread, almond cream cheese bread, cream cheese rye bread and red bean cream cheese bread. There are also custard-filled varieties including condensed milk bread, custard-filled bread and melon cream bread. Varieties of bread with traditional Korean dessert ingredients include walnut red bean bread, glutinous rice bread, pumpkin bread or chestnut bread.
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Hwajeon nori, which literally translates to "flower cake play", is a tradition of going on a picnic in the mountains to watch the seasonal flowers during spring and autumn. In spring, women used to go on a picnic, carrying a glutinous rice flour and griddle near a stream on Samjinnal which falls on every third day of the third lunar month in the Korean calendar. They picked edible spring blossoms and made hwajeon. The variety made with rhododendron is regarded as the most representative hwajeon.
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Following the Neolithic Revolution, society in the area evolved from hunting and gathering, through phases of agro-cities, and into state-religious empires. From about 1000 CE, Tai wet glutinous rice culture determined administrative structures in a pragmatic society that regularly produced a saleable surplus. Continuing today, these systems consolidate the importance of rice agriculture to national security and economic well-being. Agricultural developments have meant that since the 1960s unemployment has fallen from over 60 percent to under 10 percent in the early-2000s.
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In Japan it is called and the leaves are sometimes blanched and added to soups or rice. Its leaves, along with those of hahakogusa, are a fundamental ingredient in kusa mochi (literally "grass cake"), a Japanese confectionery, to which it imparts its fresh, springlike fragrance and vivid green coloring. The young leaves can be lightly boiled before being pounded and added to glutinous rice dumplings known as mochi to which they give a pleasant colour, aroma and flavour.Facciola. S. Cornucopia - A Source Book of Edible Plants.
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While traditional zongzi are wrapped in bamboo leaves, the leaves of lotus, reed, maize, banana, canna, shell ginger and pandan sometimes are used as substitutes in other countries. Each kind of leaf imparts its own unique aroma and flavor to the rice. The fillings used for zongzi vary from region to region, but the rice used is almost always glutinous rice (also called "sticky rice" or "sweet rice"). Depending on the region, the rice may be lightly precooked by stir-frying or soaked in water before using.
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Lemper is an Indonesian savoury snack made of glutinous rice filled with seasoned shredded chicken, fish or abon (meat floss). The specific lemper filled with seasoned shredded chicken is called lemper ayam (lit: chicken lemper). The meat filling is rolled inside the rice, in a fashion similar to an egg roll; this is in turn rolled and wrapped inside a banana leaf, oil paper, plastic sheet or tinfoil to make a packet ready for serving. If banana leaf is not available, corn husk can be used.
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Ipoh white coffee, Perak's signature drink As a melting pot of different cultures, Perak features various cuisines. Lemang, a Malay delicacy made from glutinous rice cooked in a bamboo tube over a slow fire, is very popular in the state. It is mainly served during the festivities of Eid al-Fitr (Hari Raya Aidilfitri) and Eid al-Adha (Hari Raya Haji), along with rendang. The method of its preparation is believed to derive partly from the indigenous Orang Asli of Perak, explaining the origins of the dish.
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Aboard the carrier, life rafts were being dropped over and lines lowered. One set of double rafts fell on top of a cluster of five men who were never seen again. One lucky man, a chief petty officer in the bow, managed to grab a pipe protruding from Wasp, just as Hobsons bow began her descent under the waves and leaped onto Wasp without getting wet. Survival for the rest of Hobsons crew in the thick, glutinous fuel oil was incredible, yet it happened for some.
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There are those who love having this regularly for breakfast and those who have it at any time of the day or night, but almost every Vietnamese will have it at least once a month. Since it is easy to cook, it is a popular choice among housewives as well. This dish is made by chafing the red beans (azuki beans), soaking them in water for around five hours (often left overnight), hulling (or not), mixing them with glutinous rice, and steaming them in an steamer.
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Lesh explained he and Bear decided to mix "the whole thing in 'quad' ... the result was a glutinous mud bath of sound, through which any music was scarcely discernible. Bear and I went to Rakow, telling him the recordings were unusable. He brushed our objections aside, saying, 'They’ll buy it anyway; we need this record.' It’s a wonder the record was finished; the fact it was releasedagainst my better judgmentshows how desperate we were for product to take up the slack from lack of touring income".
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But this is unlikely, given that the Philippines, where bibingka is most widely known, was never a colony of Portugal. They are also very different; the Goan dessert is a type of layered coconut pudding (similar to Filipino sapin-sapin and Indonesian kue lapis), while bibingka is a simple baked glutinous rice cake. The only similarity is that bebinca and bibingka both use coconut milk. Rice-based dishes are also far more diverse in Southeast Asia, where rice is an ancient Austronesian staple crop.
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Kue bugis mandi Kue bugis is Indonesian kue or traditional snack of soft glutinous rice flour cake, filled with sweet grated coconut. The name is suggested to be related to Bugis ethnic group of South Sulawesi as their traditional delicacy, and it is originated from Makassar. In Java the almost identical kue is called kue mendut. Kue bugis, together with kue lapis and nagasari are among popular kue or Indonesian traditional sweet snacks, commonly found in Indonesian traditional marketplace as jajan pasar (market munchies).
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Tangyuan or tang yuan () is a Chinese dessert that is a ball of glutinous rice flour and water that has been either boiled and served in a hot broth or syrup or else deep-fried. Tangyuan can be either small or large and filled or unfilled. They are traditionally eaten during Yuanxiao in the Lantern Festival, but also served as a dessert on a Chinese wedding day, Winter Solstice Festival (), and any occasions such as a family reunion, because of a homophone for union ().
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This, he said, would be achieved by increasing the number of large farms to 5,000 nationwide and by switching 500,000 rai from rice cultivation to other crops. In the central region, the average size of a rice field is only about 16 rai. The government allocated eight billion baht for the provision of soft loans to farmers in 35 provinces to switch to growing maize on two million rai. In 2016 rice subsidies were approved for hom mali, white paddy, Pathum Thani fragrant paddy, and glutinous rice.
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Although adapted directly from Mexican champurrado via the Manila galleons, it differs in that it uses whole grains of glutinous rice instead of masa. Instead of a drink, it's a sweet rice porridge traditionally eaten during cold rainy days and in the Christmas season. Many Latin Americans, especially Mexicans, love to enjoy a nice cup of champurrado around the holidays when the weather tends to get colder around the time of year. According to most who drink champurrado, it is a delicious beverage and highly differs from hot chocolate according to its taste and texture.
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In Japan, the plant is called egoma (荏胡麻), and used far less compared to shiso (Perilla frutescens var. crispa). In the Tōhoku regions of northwestern Japan, it is known as jūnen ("ten years"), because it was believed to add ten years to a person's lifespan. A local preparation in Fukushima Prefecture, called shingorō, consists of half- pounded non-glutinous rice patties, which are skewered, smeared with miso, blended with roasted and ground jūnen seeds, and roasted over charcoal. Oil pressed from the seeds was historically used to in lamps.
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Due to the loss of the vowel ɑ () as well as syllable-initial consonant clusters, the word became chapssal with the syllable boundary between coda p and onset ss. Tteok is derived from the Middle Korean sdeok (), which appears in Worin seokbo, a 1459 biography and eulogy of the Buddha. The word chaltteok is a compound consisting of the attributive adjective chal (), meaning "glutinous," and tteok. Chal is derived from the Middle Korean chɑl (), and the word chɑlsdeok () appears in Geumganggyeong Samga hae, a 1482 book on the Diamond Sūtra.
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A bottle of Sato Phayathaen, labeled to promote the Rocket Festival in the northeastern Thai province of Yasothon. Sato (, , ) is a traditional northeastern Thailand (Isan) beer style that has been made for centuries from starchy glutinous or sticky rice by growers in that region.The Biotechnology and Development Monitor 50, Feb 2003; Soraj Hongladarom, Chulalongkorn University, Bangkok, Thailand Just as other regional varieties made not from grapes but cereal are commonly called wine rather than beer, sato is commonly called Thai rice wine. When brewed in little brown jugs called (), it is called () or ().
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Sato is brewed with glutinous rice () (also called sticky rice); a starter culture, a mixture including primarily sugar; yeast; and water. Traditionally, a starter culture known as luk paeng (, a small ball of starch, yeast, and mold) is used to assist in fermentation. The steamed sticky rice is mixed with luk paeng and kept in a fermentation tank for three days, as the starch in the rice changes to sugar. Water is then added to the fermentation tank and the mixture is allowed to ferment for a further week.
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Two methods are used to convert the starches to sugars. The traditional method is to take glutinous rice mixed with malt and let the natural enzymatic process take place, converting the starch to syrup. The second and more common method is acid hydrolysis of potato starch or sweet potato starch by adding acid, such as hydrochloric, sulfuric or nitric acids, to make glucose syrup. If done by the first method, the final product, known as mugi mizuame (麦水飴), is considered more flavorful than the potato version.
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These "empowered" tangyuan supposedly serve as protective talismans to keep evil spirits from coming close to children. In addition to following some of the customs practiced on mainland China, the people of Taiwan have their own unique custom of offering nine-layer cakes as a ceremonial sacrifice to worship their ancestors. These cakes are made using glutinous rice flour in the shape of a chicken, duck, tortoise, pig, cow, or sheep, and then steamed in different layers of a pot. These animals all signify auspiciousness in Chinese tradition.
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Riceberry Riceberry Riceberry () is a registered rice variety from Thailand, a cross-breed of Jao Hom Nin (JHN), a local non-glutinous purple rice and Khoa Dawk Mali 105 (hom Mali rice). The variety was created by the Rice Science Center, Kasetsart University, Thailand after four years of research for nutritional properties, anthocyanin stability, and physical and cooking properties. The outcome is a deep purple whole grain rice with softness and a palatable aftertaste. Riceberry has been a popular brown rice substitute due to its health promoting properties.
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The process works since uniform texture is created due to the passing of potatoes through evenly sized holes, which ensures that the potatoes are smashed only once. With this method, the cell walls are much less likely to break open. Pressing cooked vegetables and fruits through the small holes produces a puree comparable to using a drum sieve. Many foods can now be pureed more easily in a food processor; however, a manual method such as ricing is best for potatoes, which are starchy and become glutinous when over-processed.
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In Taiwan, the public holiday was in the past observed on 5 April to honor the death of Chiang Kai-shek on that day in 1975, but with Chiang's popularity waning, this convention is not being observed. A similar holiday is observed in the Ryukyu Islands, called Shīmī in the local language. In mainland China, the holiday is associated with the consumption of qingtuan, green dumplings made of glutinous rice and Chinese mugwort or barley grass. A similar confection called caozaiguo or shuchuguo, made with Jersey cudweed, is consumed in Taiwan.
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The phylogenetic study of Justo and colleagues showed that Volvariella gloiocephala and related taxa are a separate clade from the majority of the species traditionally classified in Volvariella and therefore another name change was necessary, now as the type species of the newly proposed genus Volvopluteus. The epithet gloiocephalus comes from the Greek terms gloia (γλοία = glue or glutinous substance) and kephalē (κεφαλή = head) meaning "with a sticky head" making reference to the viscid cap surface. It is commonly known as the "big sheath mushroom", "rose-gilled grisette" or the "stubble rosegill".
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Ketupat is a popular traditional celebrative dish for Eid al-Fitr meal in Brunei, Indonesia, Malaysia, Singapore and Southern Thailand. Kue kering, popular lebaran cookies. Families usually will have special Lebaran meal served during breakfast, brunch or lunch; special dishes will be served such as ketupat, opor ayam, rendang, sambal goreng ati, sayur lodeh and lemang (a type of glutinous rice cake cooked in bamboo). Various types of snacks; roasted peanuts, kue, cookies, dodol and imported dates sweet delicacies are also served during this day, together with fruit syrup beverages.
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Klepon sold as one of kue jajan pasar ("market munchies") in Semarang Klepon is Javanese name for this sweet glutinous rice balls. In other parts of Indonesia, such as in Sulawesi, Sumatra and in neighbouring Malaysia, it is mainly known as onde-onde or in some regions, 'buah melaka' (Malaccan fruit). In Java however, onde-onde refers to the Chinese Jin deui, a rice cake ball coated with sesame seeds and filled with sweet green bean paste. Although popular across Southeast Asia, klepon may have originated in Java.
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The wedding ceremony proper is usually held on a weekend, and involves exchanging of gifts, Quranic readings and recitation, and displaying of the couple while within a bridal chamber. While seated at their pelaminan “wedding throne”, the newly-weds are showered with uncooked rice and petals, objects that signify fertility. The guests of the wedding celebration are typically provided by the couple with gifts known as the bunga telur (“egg flower”). The gifted eggs are traditionally eggs dyed with red coloring and are placed inside cups or other suitable containers bottomed with glutinous rice.
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They are generally served with meat or fish. Sticky rice is also wrapped in leaves, usually plantain leaves or tora pat, and dropped into boiling water to prepare 'tupula bhat'. A special class of rice preparations, called pithas are generally made only on special occasions like the Bihu. Made usually with soaked and ground glutinous rice (bora saul), they could be fried in oil with a sesame filling (xutuli pitha), roasted in young green bamboo over a slow fire (sunga pitha) or baked and rolled over a hot plate with a filling (kholasaporia pitha).
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Jiuniang (酒酿, also called láozāo 醪糟, jiāngmǐjiǔ 江米酒, or tiánbáijiǔ 甜白酒 in Yunnan) is a sweet, soup- or pudding-like dish in Chinese cuisine. It also known as sweet wine or sweet rice wine. It consists of a mixture of partially digested rice grains floating in a sweet saccharified liquid, with small amounts of alcohol (1.5–2%) and lactic acid (0.5%). It is made by fermenting glutinous rice with a starter called Jiuqu (酒麴) containing Rhizopus oryzae and/or Aspergillus oryzae and often yeast and bacteria.
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This, he said, would be achieved by increasing the number of large farms to 5,000 nationwide and by switching 500,000 rai from rice cultivation to other crops. The government allocated eight billion baht for the provision of soft loans to farmers in 35 provinces to switch to growing maize on two million rai. In 2016 rice subsidies were approved for hom mali, white paddy, Pathum Thani fragrant paddy, and glutinous rice. The government will pay up to 13,000 baht per tonne to growers who store their rice until overall rice prices gradually recover.
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The ingredients used for making Okowa riceballs, include, Glutinous rice (short-grain), sesame oil, dashi, soy sauce, mirin, salt, ginger, chopped mushrooms and carrots, sweet potato, chestnuts, spring onions, cooked fish, and a sheet of nori. The rice is washed with water and is left to be drained for around thirty minutes. Rice is added along with the stock, mirin, sesame oil, salt, sake in a rice cooker and it is left for another thirty minutes. Meat, vegetables and ginger are added next and the cooker is put to the short-grain rice setting.
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Shakoy or siyakoy from the Visayas islands (also known as lubid-lubid in the northern Philippines) uses a length of dough twisted into a distinctive rope-like shape before being fried. The preparation is almost exactly the same as doughnuts, though there are variants made from glutinous rice flour. The texture can range from soft and fluffy, to sticky and chewy, to hard and crunchy (in the latter case, they are known as pilipit). They are sprinkled with white sugar, but can also be topped with sesame seeds or caramelized sugar.
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Yi bua (, also spelt yi buak, yi buah, or yibua) is a traditional Hainanese kuih. It is a Hainanese steamed dumpling made of glutinous rice flour dough. Also known as kuih e-oua, it is filled with a palm sugar sweetened mixture of grated coconut, toasted sesame seeds and crushed roasted peanuts, wrapped with sheets of banana leaves pressed into a fluted cup shape, and customarily marked with a dab of red food colouring. This kuih is traditionally served during a wedding and a baby's full-moon celebration.
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Instead, a mash of water, steamed glutinous rice, and other grains is inoculated with rice that has already been cultivated with the mold Aspergillus oryzae or molds of the genus Rhizopus and certain strains of Lactobacillus. When mixed into the mash, the molds cultivate the mixture and convert the starch in the grains into sugar and lactic acid. This sweet and slightly sour liquid is drained and reserved, while additional water (and sometimes also malt) is added to the mixture. The process is repeated until the grains are exhausted.
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Pandan cake, a light, soft and fluffy chiffon cake uses pandan leaf as green colouring and flavouring agent. In Indonesia it is commonly called pandan or pandan wangi (fragrant pandan). The green juice acquired from its leaf is used extensively in Indonesian cuisine as green food colouring and flavouring agents that gave pleasant aroma for kue, a tapioca, flour or glutinous rice-based traditional cakes; including klepon, kue putu, dadar gulung, lapis legit, and pandan cake. The tied knot of bruised pandan leaf is also added into fragrant coconut rice to enhance the aroma.
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In Chinese cuisine, whole mung beans are used to make a tángshuǐ, or dessert, otherwise literally translated ‘sugar water’, called lǜdòu tángshuǐ, which is served either warm or chilled. In Hong Kong, dehulled mung beans and mung bean paste are made into ice cream or frozen ice pops. Mung bean paste is used as a common filling for Chinese mooncakes in East China and Taiwan. During the Dragon Boat Festival, the boiled and shelled beans are used as filling in zongzi 粽子 glutinous rice dumplings prepared for consumption.
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There are four main ways to construct a sachet, involving unique needlework, attaching accessories, and the sachet's overall shape: #Chu chu: This sachet entails hiding the needles while embroidering, thus creating a sachet without visible stitching. #Spool: This sachet is made with many colors and is designed in the shape of Zongzi (a pyramid-shaped mass of glutinous rice wrapped in leaves). #3D: These sachets can be complicated, with accessories dangling from one or all sides of the sachet. There are up to 400 formats of the 3D sachet.
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Khao lam with coconut custard Khao lam uses sticky rice with red beans, sugar, grated coconut and coconut milk roasted in It can be prepared with white or dark purple (khao niao dam) varieties of glutinous rice. Sometimes described as a "cake", thick khao lam containers may have a filling of coconut custard in the center which is made from coconut cream, egg and sugar. khao lam has many advantages. For example, it can be consumed as food or as a dessert It is a cultural food and is an OTOP product .
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Plants store starch within specialized organelles called amyloplasts. When energy is needed for cell work, the plant hydrolyzes the starch, releasing the glucose subunits. Humans and other animals that eat plant foods also use amylase, an enzyme that assists in breaking down amylopectin. Starch is made of about 80–85% amylopectin by weight, though it varies depending on the source (higher in medium-grain rice to 100% in glutinous rice, waxy potato starch, and waxy corn, and lower in long-grain rice, amylomaize, and russet potatoes, for example).
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Tangsuyuk In South Korea, a sweet and sour meat dish known as tangsuyuk () is one of the most popular Korean Chinese dishes. Made with either pork or beef, the bite-sized pieces are usually coated with potato/sweet potato starch/corn starch or glutinous rice flour, and double- fried in oil. The dish is served with sweet and sour sauce, typically made by boiling vinegar, sugar, and water, with variety of fruits and vegetables like carrot, cucumber, onion, wood ear mushroom, and pineapple. Starch slurry is used to thicken the sauce.
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Drinking a bowl of sweet and cool Sikhye after a hearty meal during holidays and feasts is good for dessert and is helpful for digestion. Sikhye is simple in materials and easy to make, but it takes a lot of time. If rice is made thick with rice or glutinous rice and is dissolved in pot oil and left warm overnight, the rice grains will cool and float upward. As rice is cooled by the action of the sugary enzyme contained in sesame oil, the unique sweetness and aroma of malt are created.
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Rice is the staple, and the main variety is glutinous rice or khao nio (, ข้าวเหนียว, ), which is also a feature on Isan and Northern Thai tables since both have been influenced by Lao cuisine. Although sometimes replaced by noodles or other, less popular varieties of rice, it is commonly served with an accompaniment of various dips and sauces, raw vegetables, and several dishes that are shared together. Many dishes are very spicy, fiered by the numerous varieties of chili peppers and made pungent by the strong herbs and fermented fish sauces.Fukui, H. (1994).
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Lap mu Isan Lap or larb (, ) is one of the internationally most well-known salads from Laos. The spicy, sweet and very tart style of lap from Laos and northeastern Thailand is made with a dressing of lime juice, fish sauce, ground dried chillies, sugar and, very importantly, khao khua, ground dry roasted glutinous rice which gives this salad its specific nutty flavour. Coriander leaves and chopped spring onions finish off the dish. Lap is most commonly made with minced pork or minced chicken, but in Thailand, lap pla, with fish, is also popular.
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Xôi đậu đỏ (red bean sticky rice) is a breakfast favourite, and the most popular late night-early dawn snack or meal. It is sold by vendors in early morning markets and it can be found in fanciest restaurants serving traditional Vietnamese food. There are any number of specialty Xôi restaurants, as well as push carts that stand on street corners or bicycles that go around the streets well past midnight, long after restaurants and other eateries have closed. Xôi, as the name suggests, is made with glutinous rice, steamed or cooked.
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This type of dessert is made from glutinous rice flour, molded into a long shape like a monkey penis, mixed with sugar, black sesame seeds and sprinkled with shredded coconut. Khanom khuai ling is produced and sold only in the area of Mueang Chanthaburi District, especially at the Chumchon Khanom Plaek (ชุมชนขนมแปลก; lit: peculiar dessert community), an ancient community that is a center of many local foods and rare Thai desserts, located along the Khlong Nong Bua near Chanthaburi River, about 10 km (6 mi) from the heart of the district.
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Chinese cuisine is not known for any single recipe using all five grains, so there is no grain equivalent of five-spice powder or "eight treasure rice" (八寶飯, babaofan). Many, perhaps most, Chinese cooking employs the grains in some fashion, though: rice, congee, noodles, spring rolls, breads, tofu, wontons and other dumplings as dishes; sweet bean paste as fillings; glutinous rice as a wrapping, for example in zongzis; rice and soy milks and beverages; soy sauces and sesame oils; and fermentation starters for use in beers, rice wines, and native liquors like baijiu.
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Original wall of red bricks imported from Batavia and laid by the soldiers of the Dutch East India Company Bricks were brought from Java and the mortar consisted of a mixture of sugar, sand, ground seashells and glutinous rice. The fort was designed to be surrounded by three concentric layers of walls and its four corners were built into protruding bastions for better defense. Its layout was typical of European forts of the 17th century. Inside was the military and administration center, church, garrisons, and jailhouse; outside was the downtown.
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Chè are often prepared with one of a number of varieties of beans, tubers, and/or glutinous rice, cooked in water and sweetened with sugar. In southern Vietnam, chè are often garnished with coconut creme. The preparations are named with the addition of qualifying adjectives referring to a wide variety of distinct soups or puddings which may be served either hot or cold. Each variety of chè is designated by a descriptive word or phrase that follows the word chè, such as chè đậu đỏ (literally "red bean chè").
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Rice seed collection from IRRI While most rice is bred for crop quality and productivity, there are varieties selected for characteristics such as texture, smell, and firmness. There are four major categories of rice worldwide: indica, japonica, aromatic and glutinous. The different varieties of rice are not considered interchangeable, either in food preparation or agriculture, so as a result, each major variety is a completely separate market from other varieties. It is common for one variety of rice to rise in price while another one drops in price.
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Madonna and Child by Duccio, tempera and gold on wood, 1284, Siena Tempera (), also known as egg tempera, is a permanent, fast-drying painting medium consisting of colored pigments mixed with a water-soluble binder medium, usually glutinous material such as egg yolk. Tempera also refers to the paintings done in this medium. Tempera paintings are very long-lasting, and examples from the first century AD still exist. Egg tempera was a primary method of painting until after 1500 when it was superseded by the invention of oil painting.
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Mont lone yay paw, served with shredded coconut, is a popular festive dish served in Myanmar during Thingyan. In Indonesia, an adapted version, called Wedang Ronde (Wedang in Javanese means beverage, and Ronde means round ball), is a popular food eaten during cold temperatures. The round colored balls of glutinous rice can be filled with crushed peanuts and sugar, or left plain and is served in a sweetened, mild ginger broth often boiled in fragrant pandan leaves. Crushed, toasted peanuts, tapioca pearls, and slices of coconut can also be added.
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In southern China especially Jiangsu Province, China, people eat a bowl of glutinous rice mixed with red beans on the Winter Clothes Day to commemorate a shepherd boy who revolted against a landlord. It's said that a long time ago, an adorable shepherd boy was born in a poor family. His parents couldn't support him, so he made a living by shepherding for a landlord when he was a child.《节气时令吃什么》(2013-11-01).“十月初一——寒衣”( P187) Accessed 20 Dec.
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The common ingredients of moron consist of glutinous rice (locally known in Tagalog as malagkit and in the Eastern Visayas region as pilit), ordinary rice, coconut milk, sugar, chocolate or cocoa powder and melted butter. In preparation for cooking the malagkit and the ordinary rice, both rice types must be soaked together overnight and then ground the following day. The ground rice is then soaked in coconut milk until it is soft, after which sugar and chocolate powder are added. The mixture is cooked over low fire while repeatedly stirred.
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The cylindrical stipe is up to tall and wide, pale lilac-blue initially before fading to white with age, The base of the stipe is ochre, and the lower part of the stipe is glutinous (slimy). The mushroom has a strong (and unpleasant) smell and taste of cucumber, though can resemble fish in old decaying specimens. The spore print is rusty brown and the warty oval spores measure 9.5–12 by 5.5–6 μm. The cap either doesn't stain or stains a yellow brown when potassium hydroxide is applied to it.
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Thirdly, the gooey chunk must be shaped into a ring resembling a doughnut, the key feature being the large hole. This step must by followed by repeatedly pulling, twisting, stretching, and folding the dough over on itself, doubling the number of strands created after each repetition. While the candy is being folded, it is recommended to keep the dough covered in toasted glutinous flour to prevent it from sticking to surfaces. The dough must then be stretched into paper-thin strands, where each strand should be three to four inches long.
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Lemang (Minangkabau: lamang) is an Indonesian dish more specifically Minangkabau traditional food that made from glutinous rice, coconut milk and salt, it is cooked in a hollowed bamboo tube coated with banana leaves in order to prevent the rice from sticking to the bamboo. It is commonly found in Maritime Southeast Asian countries, especially in Indonesia, Malaysia, Brunei, and Singapore. The food is also eaten throughout Mainland Southeast Asia (see sticky rice in bamboo). Lemang is commonly eaten to mark the end of daily fasting during the annual Muslim holidays of Eid-ul-Fitr and Eid-ul-Adha.
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Rice bamboo is known as the traditional food of Southeast Asia. Based on the historical evidence for ancient human life in Southeast Asia, lemang believed comes from the Proto-Malay and Deutero-Malay culture. Then, these Proto-Malay and Deutero-Malay migrated from Yunnan to the Indonesian archipelago between 300 and 200 BC. Lemang or Lamang in Minangkabau spelling, is a traditional food which consists of lemang and glutinous rice or tapai that are used in various traditional ceremonies of Minangkabau, mainly in West Sumatra, Indonesia. According to Minangkabau tradition, the cooking technique of lemang was first introduced by Sheikh Burhanuddin.
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Kue putu mangkok is made primarily from finely pounded rice flour or glutinous rice flour, and contains fillings of either ground peanut or brown palm sugar mixed with shredded coconut. The typical preparation method involves rapid steaming of both the flour and the filling. Once ready, it is served on pandan leaves to give it a sweet flavor and scent. In the 1980s, the invention of special steam carts and stainless steel molds for making kueh tutu helped to popularize this street snack in Singapore, and saw many kueh tutu outlets selling it in many major supermarkets.
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In Burma the traditional breakfast is htamin jaw, fried rice with boiled peas (pè byouk), and yei nway jan (green tea), especially among the poor. Glutinous rice or kao hnyin is steamed and wrapped in banana leaf often served with peas as kao hnyin baung with a sprinkle of crushed and salted toasted sesame. Equally popular is the purple variety of rice known as nga cheik which is cooked the same way and called nga cheik paung. Si damin is sticky rice cooked with turmeric and onions in peanut oil which is served with crushed and salted toasted sesame and crisp fried onions.
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The Lao meal as a whole generally appeals to more extremes of sourness, bitterness, and spice than in Thai cuisine. Lao cooking uses copious amounts of mak phaet (chilies), pa daek or fermented fresh water fish sauce, kaffir lime leaves, and galangal in greater amounts to add bolder flavors to most dishes. Glutinous rice is eaten almost exclusively in ethnically Lao areas. The Lao also have a greater consumption of wild game and insects known commonly as “jungle food.” Freshly killed game is sometimes eaten raw in richly spiced dishes and is seen as a delicacy.
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The operation started on the evening of 1 April with engagement to start shortly after midnight. The lagoon crossing (marked in advance though not too successfully by Combined Operations Pilotage Party 2 and M Squadron, Special Boat Service), took far longer than planned due to the exceptionally low water level and exceptionally muddy lagoon bottom, which was as deep as chest high. The Commandos struggled through the muddy waste all night, manhandling their boats, and eventually reached the Spit at first light, over 4 hours behind schedule. Exhausted and covered in glutinous slime they pressed home their attacks. Nos.
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Carrie is purposely portrayed in this manner because the character Carrie White demonstrates what happens when women gain power and are no longer repressed. Carrie ultimately tells its audience that they must live in a patriarchal world, and if they fail to successfully integrate then this is what will come of it. Quentin Tarantino's The Hateful Eight reiterates these stereotypes in present-day filmmaking, styling the major female character, Daisy Domergue (Jennifer Jason Leigh), as a blood-soaked twin of Carrie, or as the glutinous slimy monster of The Thing. Daisy is imaged arbitrarily as a monstrous force, rather than being human.
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Food scraps and lighting attract insect prey to areas of human activity, which brings the redbacks. Once alerted to a creature becoming ensnared in a trap line, the redback advances to around a leg's length from its target, touching it and squirting a liquid glutinous silk over it to immobilise it. It then bites its victim repeatedly on the head, body and leg joints and wraps it in sticky and dry silk. Unlike other spiders, it does not rotate its prey while wrapping in silk, but like other spiders, it then injects a venom that liquefies its victim's innards.
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Over the long festive holiday, a time-honoured tradition is mont lone yay baw (), glutinous rice balls with jaggery (palm sugar) inside thrown into boiling water in a huge wok and served as soon as they resurface which gave it the name. Young men and women help in making it and all are welcome, some have put a birdseye chilli inside instead of jaggery as a trick. Mont let saung () is another Thingyan snack, made of bits of sticky rice with toasted sesame in jaggery syrup and coconut milk. They are both served with grated coconut.
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Lamet and Kammu prefer glutinous rice, but some other groups prefer to eat ordinary rice. A small field house is almost always built in the fields, and all or part of the family may sleep there for days during the farming season rather than walk back to the village every day. Swidden rice seldom yields as much as paddy fields, and the labor needed to keep weeds under control is the major constraint to expanding the area farmed. Corn, cassava, and wild tubers are thus important components of the diet to supplement a frequently inadequate rice supply.
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One example is the work done by Jefferson Han on multi-touch interfaces. In a demonstration at TED in 2006, he showed a variety of means of interacting with on-screen content using both direct manipulations and gestures. For example, to shape an on-screen glutinous mass, Jeff literally 'pinches' and prods and pokes it with his fingers. In a GUI interface for a design application for example, a user would use the metaphor of 'tools' to do this, for example, selecting a prod tool, or selecting two parts of the mass that they then wanted to apply a 'pinch' action to.
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Klepon is quite similar to Kue putu, with the difference in its shape, texture and the flour being used — klepon uses glutinous rice flour, while kue putu uses common rice flour, klepon has somewhat a chewy sticky texture similar to mochi, while kue putu has soft yet crumbly texture akin to common cake. Klepon shape is balls, while kue putu is tubular using hollow bamboo tube as mould. Recently there is a modern fusion that combine the baking technique of cupcake with onde-onde ingredients. In India, these snacks resembles a klepon, known as paan ladoo, but with different ingredients.
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The species was first described scientifically by English mycologist Miles Joseph Berkeley in 1853. The specific epithet curtisii honors Moses Ashley Curtis, who collected the type material from South Carolina. American mycologist William Murrill called it Ceriomyces curtisii in 1909, but Ceriomyces (as defined by Murrill in 1909) has since been subsumed into Boletus. In his 1947 monograph on boletes of Florida, Rolf Singer transferred the species to the genus Pulveroboletus, and made it the type of his newly described section Cartilaginei, which featured species with a glutinous or sticky stem, and a leather-colored to brownish hymenophore.
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Sweets include hinompuka, a type of gooey rice cake steamed in banana leaves and flavoured with dark palm sugar. The Kadazan people are also renowned for lihing, a sweet-tasting wine brewed from glutinous rice and natural yeast. Contemporary Kadazan food is influenced by Chinese and Malay food as well as international trends, and often sees the use of traditional ingredients interpreted in new and novel ways. For example, bambangan is available as an ice cream flavour and chicken lihing soup or sup manuk nansak miampai lihing is popular with both Chinese and Kadazan communities alike.
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Nian gao (also niangao; nin gou in Cantonese), sometimes translated as year cake or Chinese New Year's cake, is a food prepared from glutinous rice flour and consumed in Chinese cuisine. While it can be eaten all year round, traditionally it is most popular during the Chinese New Year. It is considered good luck to eat nian gao during this time, because nian gao is a homonym for "higher year." The Chinese word 粘 (nián), meaning "sticky", is identical in sound to 年, meaning "year", and the word 糕 (gāo), meaning "cake" is identical in sound to 高, meaning "high or tall".
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According to Things on Korea—a 12th-century book on Korea written by Song Chinese scholar Sun Mu (孫穆)—the Goryeo people used non-glutinous rice to brew rice wine. Another 12th-century Chinese book, Illustrated Account of Goryeo, reports that Korean rice wine that is made with nuruk is deeper in color and has a higher alcohol content; it says that when drinking this wine one gets drunk quickly and sobers up quickly. This book says that clear, refined rice wine was made in the royal court, while milky, unrefined rice wine was more popular among commoners.
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"One Child" garnered a mixed to negative response from critics. Andy Gill for The Independent thought that the children's choir gave the song a "Jackson 5-esque glutinous" feel. A reviewer for Sputnikmusic described the song as a rewrite of "Jesus Born on This Day", written and produced by Carey and Walter Afanasieff for the singer's first Christmas album, Merry Christmas (1994). Mike Diver for BBC wrote that although the song is "bogged down in sentiment", "any unpleasantness in the mouth is soon washed clean by the arrival of that hit", while Caryn Ganz of Rolling Stone simply described the orchestration as "gooey".
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Chinese black vinegar Red rice vinegar White rice vinegar is a colorless to pale yellow liquid, higher in acetic acid than other Chinese vinegars, but still less acidic and milder in flavor than Western vinegars. Black vinegar is very popular in southern China. Chinkiang vinegar, which originated in the city of Zhenjiang (Chinese: 镇江香醋; pinyin: Zhènjiāng xiāngcù) in the eastern coastal province of Jiangsu, is considered the best of the black rice vinegars. Typically, black rice vinegar is made with black glutinous rice (also called "sweet rice"), although millet or sorghum may be used instead.
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Russula delica is one of several R. brevipes look-alikes The subalpine waxy cap (Hygrophorus subalpinus) is somewhat similar in appearance to R. brevipes but lacks its brittle flesh, and it has a sticky, glutinous cap. The Pacific Northwest species Russula cascadensis also resembles R. brevipes, but has an acrid taste and smaller fruit bodies. Another lookalike, R. vesicatoria, has gills that often fork near the stipe attachment. R. angustispora is quite similar to R. brevipes, but has narrower spores measuring 6.5–8.5 by 4.5–5 µm, and it does not have the pale greenish band that sometimes develops in the latter species.
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Oryza sativa contains two major subspecies: the sticky, short-grained japonica or sinica variety, and the nonsticky, long-grained ' variety. Japonica varieties are usually cultivated in dry fields (it is cultivated mainly submerged in Japan), in temperate East Asia, upland areas of Southeast Asia, and high elevations in South Asia, while indica varieties are mainly lowland rices, grown mostly submerged, throughout tropical Asia. Rice occurs in a variety of colors, including white, brown, black, purple, and red rices.Oka (1988) Black rice (also known as purple rice) is a range of rice types, some of which are glutinous rice.
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Rice fields in Trạm Tấu District Farming, in particular, has been adopted as an important means for the acceleration of socio-economic development in rural areas. A reorganization of farming economy is planned through the establishment of centralized commodities production zones to enhance rural income, value of the land and levels of farming household income through agricultural extension services. In terms of agricultural products, main crops in the province include tea, cinnamon, glutinous rice, grapefruit, orange, taro and fish. About 700 farms are reportedly engaged in growing trees for pulp production, tea, cinnamon trees, breeding poultry, cattle and pigs.
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Llyn Tegid has abundant pike, perch, brown trout, roach, eel. It also contains the gwyniad, a fish unique to the locality and listed as critically endangered by the IUCN due to the introduction of the invasive and non native ruffe;– Snowdonia Guide, Bala Lake website and the very rare mollusc Myxas glutinosa (the glutinous snail). According to legend, whilst the Dee itself flows through the lake, the waters never mix. However this was not confirmed by the detailed limnological work undertaken from the 1990s, to understand and manage the occurrence of algal blooms on the lake.
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Cascaron is a Filipino doughnut made of deep-fried ground glutinous rice, grated coconut, and sugar They are commonly ball-shaped and are sold on skewers, but they can also be elongated, pancake-shaped, or doughnut-shaped. It is not to be confused with cascarón, which is a hollowed-out chicken egg filled with prizes. It is known by numerous other names, depending on the region, including carioca and tinudok. It is also known as bitsu-bitsu (or bicho-bicho), not to be confused with bicho or bicho-bicho, which is a Chinese Filipino version of youtiao made with regular flour.
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The song has an "instantly- accessible melody for Dion to navigate," which makes a "perfect vehicle for her to sail gracefully". Kieron Tyler of The Arts Desk called it restrained and noted that even the "massed kiddie chorus is kept in check" and "doesn't stray into the glutinous". Alain de Repentigny from La Presse wrote that it is a catchy pop song that we can hum from the very first listen, but whose charm wears out quickly. According to Pure Charts, "Le miracle" is "one big ray of sunshine" on Sans attendre but is not very original.
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Bánh cốm Bánh cốm is a Vietnamese dessert made from rice and mung bean.Erica J. Peters - Appetites and Aspirations in Vietnam: Food and Drink in the Long Nineteenth Century (AltaMira Studies in Food and Gastronomy) 2011 Page 58 "for promotions within the village hierarchies, or for a formal visit from a neighboring village. Bánh dầy were also perennial favorites at village gatherings, as were many kinds of rice cakes and sweet pastries, such as bánh cốm, bánh ngọt, bánh trái, and bánh đường." It is made by wrapping pounded and then green-coloured glutinous rice around sugary green-bean paste.
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Guilin rice noodles Guilin rice noodles have been the local breakfast staple since the Qin dynasty and are renowned for their delicate taste. Legend has it that when Qin troops suffering from diarrhea entered this region, a cook created the Guilin rice noodles for the army because they had trouble eating the local food. Specifically, the local specialty is noodles with horse meat, but this dish can also be ordered without the horse meat. Zongzi, a dumpling made from glutinous rice and mung bean paste wrapped in a bamboo or banana leaf is another popular delicacy in Guilin.
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Ketupat daun palas, a triangle version of the ketupat primarily found in Malay Peninsula. There are many varieties of ketupat, with two of the more common ones being ketupat nasi and ketupat pulut. Ketupat nasi is made from common white rice and is wrapped in a square shape with coconut palm leaves while ketupat pulut is made from glutinous rice is usually wrapped in a triangular shape using the leaves of the fan palm (Licuala). Ketupat pulut is also called ketupat daun palas in Malaysia, primarily found in northern Malay Peninsula and among the Malay community of southern Thailand.
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The process of making bánh tét usually begins in preparation for Tết where the ingredients are prepared then cooked for at least six hours in a pot of boiling water. The first step is assembling the ingredients - glutinous rice, mung bean paste or soaked mung bean and pork belly. Next, the ingredients are layered on top of banana leaves before wrapped together tightly with strings. To prevent the banana leaf from coming apart during cooking, bánh tét are usually wrapped again several times with a length of plastic ribbon or rope before boiling in a large pot of water.
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There are many kinds of traditional street food in South Korea. For example, glutinous rice cake (called Chapssal-tteok) with buckwheat jelly, Bbopgi, which is a candy made from baking soda and sugar, a fish shaped bun with bean jam called Bungeo-ppang, roasted sweet potato, and Chinese pancakes with brown sugar filling (called Hotteok). The traditional street foods are most common in the winter season; in the summer season ice cream is more popular. In the Joseon Dynasty street vendors began to form a base of economic activity in the low-income bracket around markets.
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Though a stranger, he > invited me to become his partner." An improved patent was announced by Skinner and Branson around 1856. It was described by The Sheffield Independent as follows: > "Take first a copper plate, and take first from it an impression with an ink > made by boiling linseed oil to the consistency of common treacle; the paper > used is thin, similar to that in use by the potters in transferring prints > to earthenware. When the impression is taken, it is transferred to the > article to be decorated, the ink used being of a stick(y) or glutinous > nature.
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Phaeocollybia is defined as mushrooms, with a glutinous or moist or sometimes dry and innately scaly, conic, umbonate cap, a rooting, cartilaginous to wiry stipe, generally lacking a visible veil or cortina or with faint traces, and spores which are brown in deposit. The spores are ornamented but will lack a germ pore or plage. The most distinctive feature microscopically is the presence of tibiiformIn the shape of a tibia bone, that is, with a long narrow neck with an apex that is swollen into a knob, like a tibia. cystidia or branches on the mycelium and mycorrhizal sheaths.
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The earth is dusty in summer and glutinous in the rainy season from December to March, when the days are relatively cool and night bitter cold. South of the coastal strip is a bare limestone plateau, about wide at Dabaa and broad at Sollum. To the south lies the desert, with sand dunes for several hundred miles. Siwa Oasis, a Senussi stronghold, lies south of Sollum on the edge of the sand sea; to the east is a string of oases, some close enough to the Nile Valley to be in range of Senussi raiders travelling on camels.
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In Myanmar (Burma), mont lone yay baw (မုန့်လုံးရေပေါ်) is a traditional festive dish, served during Thingyan, and filled with pieces of jaggery and served with coconut shavings. In the Philippines, ginataang bilo-bilò is also served in coconut milk, and sometimes local produce such as plantains (sabà), tapioca, and/or sweet potatoes are also added in. In Thailand, bua loi (บัวลอย) is a sweet glutinous rice flour balls in the coconut milk or ginger syrup. In southern Vietnam, a similar dish called chè xôi nước, is served in a mild, sweet liquid flavored with grated ginger root.
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Korean temple cuisine refers to a type of cuisine that originated in Buddhist temples of Korea. Since Buddhism was introduced into Korea, Buddhist traditions have strongly influenced Korean cuisine as well. During the Silla period (57 BC – 935 AD), chalbap (찰밥, a bowl of cooked glutinous rice) yakgwa (약과, a fried dessert) and yumilgwa (a fried and puffed rice snack) were served for Buddhist altars and have been developed into types of hangwa, Korean traditional confectionery. During the Goryeo Dynasty, sangchu ssam (wraps made with lettuce), yaksik, and yakgwa were developed, so spread to China and other countries.
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Tò he A tò he craftsman at work A tò he craftsman with children. Tò he (toy figurine) is a traditional toy for children in Vietnam which is made from glutinous rice powder in form of edible figurine such as animals, flowers or characters in folk stories./to-he/ In the past, tò he was made and sold only on the occasion of festivals, especially the Tết and the Trung Thu which are the favorite festivals of Vietnamese children. Nowadays, the toy is introduced in almost all traditional festivals and in public places like parks or gardens.
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Dragon's beard candy being made Traditionally, Dragon's Beard Candy is made from sugar and maltose syrup, although recipes based on corn syrup are now used in the United States. The main ingredients of Dragon's Beard Candy include approximately 75 grams of fine white sugar, 75 grams of peanuts, 75 grams of desiccated coconut, 38 grams of white sesame seeds, 150 grams of corn syrup, and 1 bowl of glutinous rice flour. Due to the presence of large amounts of syrup, the candy has a very high sugar content. For preparation of Dragon's Beard Candy, the preparer must initially Jack.
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Bánh bó (bánh "cake" bó "packed") is a pressed fruit cake from Quảng Ngãi Province, Vietnam.Thanh Nien News - Sate your sweet tooth with bánh bó January 21, 2011 VN News mirror "Tet is the time of the year when sweet cakes are in abundance, and none is sweeter than bánh bó, a typical fruit cake from central provinces of Quang Ngai, Binh Dinh and Thua Thien-Hue. Bánh bó, which literally means “bundled cake,” is a slice of glutinous rice flour goodness speckled with candied fruits." It is also called bánh bó mứt - a pressed mochi cake with candied fruit.
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Baijiu (), also known as shaojiu (/), is a Chinese clear, colourless liquor typically coming in between 35% and 60% alcohol by volume (ABV). Each type of baijiu uses a distinct type of Qū for fermentation unique to the distillery for the distinct and characteristic flavour profile. Baijiu is a clear liquid usually distilled from fermented sorghum, although other grains may be used; some southeastern Chinese styles may employ rice or glutinous rice, while other Chinese varieties may use wheat, barley, millet, or Job's tears (Chinese: 薏苡 yìyǐ) in their mash bills. The qū starter culture used in the production of baijiu is usually made from pulverized wheat grain or steamed rice.
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Kuih (Indonesian: kue; derived from the Hokkien and Teochew kueh or 粿) are bite-sized snack or dessert foods commonly found in Southeast Asia. It is a fairly broad term which may include items that would be called cakes, cookies, dumplings, pudding, biscuits, or pastries in English and are usually made from rice or glutinous rice. The term kuih is widely used in Malaysia, Brunei, and Singapore, and kueh or kue is used in Indonesia, to refer to sweet or savoury desserts. Though called by other names, one is likely to find various similar versions of kuih in neighbouring countries, such as Vietnam, Thailand, and Myanmar.
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The partial veil may be membranous or cobwebby, and may have multiple layers. Various adjectives are commonly used to describe the texture of partial veils, such as: membranous, like a membrane; cottony, where the veil tissue is made of separate fibers that may be easily separated like a cotton ball; fibrillose, composed of thin strands and glutinous, with a slimy consistency. Some mushrooms have partial veils which are evanescent, which are so thin and delicate that they disappear after they rupture, or leave merely a faint trace on the stem known as an annular zone or ring zone. Others may leave a persistent annulus (ring).
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Bossam kimchi (wrapped kimchi), pyeonsu (square-shaped summer mandu),편수 (Pyeonsu) (in Korean) Nate / Encyclopedia of Korean Culture sinseollo (royal casserole), seolleongtang (beef tripe soup), chueotang (mudfish soup), joraengi tteokguk (rice cake soup), umegi (tteok covered with syrup), and gyeongdan (ball-shaped tteok) are representative Kaesong dishes. Umegi, also called Kaesong juak, is a holiday food of Kaesong, and known for the delicate style with the sweet and nutty taste. The dish is made by kneading a mixture of rice flour and glutinous rice flour with warm water, by shaping the dough into balls with either one pine nut or jujube, by frying and coating them with syrup.
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It can be made with either regular white rice or glutinous rice poured into a pre-woven container and then immersed in a boiling liquid. It is commonly plain, but it can be cooked with meat or flavored with gata (coconut milk) and spices like salt or ginger. Other variants of the dish can also be sweet and can be cooked with muscovado sugar. Lechon manok (roast chicken) served with pusô Pusô are differentiated from other leaf-wrapped Filipino dishes like the Tagalog binalot and the Maguindanao pastil, as well as various kakanin snacks wrapped in leaves found throughout the Philippines, like suman and morón.
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The rice (usually a mix of purple and white) is soaked overnight, then steamed for around an hour. A ripe pineapple is hollowed out by slicing the top off and removing the flesh or by cutting it lengthwise in two halves, the flesh is cut in small cubes. The steamed glutinous rice then is mixed with the removed pineapple flesh, raisins, rock sugar, dash of salt, coconut milk and sliced almonds, filled back in the hollow pineapple, and steamed for another 20 minutes. Boluofan is a sweet staple, perfect as a side dish for hot and spicy Yunnan food and also goes well with Sichuan dishes.
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In 2007, Italian mycologist Bruno Gasparini placed C. archeri and the Archeriani (which he reclassified as a subsection) into the subgenus Phlegmacium, which have sticky or glutinous caps but not stipes. He conceded the subgenera as classically understood were likely to be untenable and require overhauling. In 2004, Peintner and colleagues placed the Archeri group in a clade they named /Delibuti, which was related to the Phlegmacium clade, though C. archeri was not itself sampled in this genetic study. A 2005 molecular study of the genus by Sigisfredo Garnica and colleagues was unable to place C. archeri in a clade with confidence, though showed its affinity with C. sinapicolor.
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The Zhengzhou bourse is preparing to launch early long-grain non-glutinous rice futures, while the Dalian bourse is preparing to introduce hog futures to protect hog breeders from being exposed to sharp price swings. As a major producer and consumer of commodities, China has large potential for developing its futures market. China's commodity futures markets have expanded product ranges and deepened liquidity pools to cater to the increasingly diverse needs of the nation's rapidly growing economy. With increasing volatility in global commodity markets and prices, companies have been expanding their agricultural product, precious/base metal, fuel oil and other commodity-related investments in China.
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Making jelly-like desserts from starch and using them in dessert dishes and drinks originated from Island Southeast Asia. The traditional versions of "pearls" are usually made from native starch sources like palm hearts or glutinous rice, they include pearl sago, landang, and kaong, among others. They are used in a wide variety of dishes and drinks like bilo-bilo, binignit, es campur, es doger, and halo-halo, among others. The introduction of cassava from South America during the colonial era added another starch source to Southeast Asian cuisine, resulting in cassava-based versions of traditional Southeast Asian dishes that were formerly made from native starch sources.
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A glutinous wash (prepared of prickly pear cactus juice or animal glue) was applied for protection before the moist hide was painted. Until the 1890s, natural paints were overwhelmingly used, formed using substances such as charcoal for black, algae for green, and yellow ochre for red. Because artists had a limited amount of time to paint the parfleche design, they had to work with boldness and expertise as revisions were not possible. Once the paint was dry, the craftswomen de-haired the opposite side of the hide using a “stoning” method, and cut the outline of the parfleche using a flint or metal knife.
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The Hantu Raya could also be used as an alibi if the owner were to commit a crime. If a man were to have an extra-marital affair, the Hantu Raya could stay with his wife in his place Normally the Hantu Raya feasts on ancak, an offering made for the spirits, containing yellow glutinous rice, eggs, roasted chicken, rice flakes and a doll. Food offerings must strictly be observed in a timely manner, to avoid any harm caused by the spirit.Demons, By Kris Hirschmann The Hantu Raya is also blamed for childbirth death, which was quite common in the days before modern medicine.
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Contests were held on New Year's Day to determine which vendor or peddler had the best chants and songs while selling wares; the winners were brought before the imperial court to perform. The Wulin jiushi of the Southern Song states that these vendors, when presented to the consorts and concubines of the palace, were lavished with heaps of gold and pearls for their wares; some vendors would "become rich in a single evening." Theatrical stunts were also performed to gain attention, such as fried-glutinous-rice-ball vendors hanging small red lamps on portable bamboo racks who would twirl them around to the beat of a drum to dazzle crowds.West, 86.
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Various types of Shan traditional food such as Shan tofu (ရှမ်းတိုဟူး), Shan noodle, Hin Htoke (steamed mixture of rice powder and spring onion wrapped in banana leaf), Khaw Pote (made from black glutinous rice) and fried tofu-curd or salad are sold as street food. Chinese, siamese and, Myanmar cuisine are available at most restaurants. Ethnic women selling fermented soybeans on market day (12 January 2020) Dan traditional meal What makes Shan food distinctive is the use of sticky rice and noodles of the same flour. Also soybeans, ju myit and a very unique ingredient called peh-boh in Burmese, fermented soybeans which have been dried into thin disks.
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"Mi Chico Latino" received mixed reviews from music critics. Jon Perks, whilst reviewing Schizophonic for Sunday Mercury, gave a positive review, stating, "Okay, so it sounds like a hybrid of La Vida Loca and Madonna's La Isla Bonita, but with a swimming-costumed Geri on the cover and a summery tune, it's a winning combination". Chris Charles from BBC News commented that "Mi Chico Latino" could be mistaken with "Spice Up Your Life", Halliwell's previous hit with the Spice Girls. For Russell Baillie from The New Zealand Herald, Halliwell spends time on the album "flashing her eyelashes at [menfolk], especially if they're foreign", calling the song "glutinous".
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At Zone E of the village souvenirs, food, snack and beverage vendors can be found. There are numerous food stalls serving Betawi cuisines such include Kerak Telor (thin omelet mixed with glutinous rice), Toge Goreng (fried beansprouts), Arum Manis (candy floss), Soto Betawi, Bir Pletok, Nasi Uduk, and many more. The village has two natural lakes namely, Setu Babakan and Setu Mangga Bolong. Setu Babakan/Babakan lake (Setu or Situ means Small Lake) has an area of 32 hectares (79 ac) in which the water flows in from the Ciliwung River and currently is used for fish farming by the Betawi people who live in the vicinity of the lake.
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Mother wine chicken (), also known as ginger wine chicken or wine fried chicken, is a traditional Hakka relishing dish eaten in winter, made with ginger, chicken and rice wine. To start with, minced ginger and chopped chicken are fried together, and then with a moderate amount of glutinous rice wine boiled. The dish usually appears at important occasions, such as in a Hakka family reunion, and the Spring Festival, where it is consumed by people of all ages and genders. According to traditional Chinese medicine, it is believed to promote blood circulation and dispel the wind, and is used as a nutritional supplement for women who have just given birth.
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Anti-gliadin antibodies, like those detected in celiac disease bind to the α-2 gliadin(57-73). This site is within the T-cell reactive "33mer" presented by DQ2.5. There has been some suggestion wheat plays a role in juvenile diabetes as antibodies to the non-glutinous seed storage glb-1 (a globulin) are implicated in crossreactive autoantigenic antibodies that destroy islet cells in the pancreas. Anti-gliadin antibodies have been found to synapsin I Omega-gliadin and the HMW Glutenin subunit antibodies have been found most commonly in individuals with exercise-induced anaphylaxis and Baker's allergy, and represent a potent class of gluten allergens.
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Lye is used to cure foods such as lutefisk, olives (making them less bitter), canned mandarin oranges, hominy, lye rolls, century eggs, and pretzels. It is also used as a tenderizer in the crust of baked Cantonese mooncakes, and in lye- water "zongzi" (glutinous rice dumplings wrapped in bamboo leaves), chewy southern Chinese noodles popular in Hong Kong and southern China, and Japanese ramen noodles. In the United States, food-grade lye must meet the requirements outlined in the Food Chemicals Codex (FCC), as prescribed by the U.S. Food and Drug Administration (FDA). Lower grades of lye are commonly used as drain or oven cleaner.
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In Assam, India, for example, it is called khorisa. In Nepal, a delicacy popular across ethnic boundaries consists of bamboo shoots fermented with turmeric and oil, and cooked with potatoes into a dish that usually accompanies rice ( () in Nepali). Khao lam () is glutinous rice with sugar and coconut cream cooked in specially prepared bamboo sections of different diameters and lengths In Indonesia, they are sliced thin and then boiled with santan (thick coconut milk) and spices to make a dish called gulai rebung. Other recipes using bamboo shoots are sayur lodeh (mixed vegetables in coconut milk) and lun pia (sometimes written lumpia: fried wrapped bamboo shoots with vegetables).
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However, crackers similar to Japanese senbei can be found in China today. Their modern Chinese name is / (Pinyin: xiānbèi), which reflects the Japanese-language pronunciation of "senbei" (煎餅). Sweet senbei (甘味煎餅) came to Japan during the Tang dynasty, with the first recorded usage in 737 AD, and still are very similar to Tang traditional styles, originally often baked in the Kansai area, of which include the traditional "roof tile" senbei. These include ingredients like potato and wheat flour or glutinous rice, and are similar to castella cakes, distinctly different from what most people would consider as senbei today, though traditional senbei such as this can still be found, e.g.
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It is either the same width throughout or slightly larger (bulbous) at the base. The color of the upper portion of the stipe is pale to light yellow, while the lower portion may be light brown or covered with streaks of glutinous material like that on the cap. The stipe surface is covered with fine glands that are initially slightly darker than the color of the stipe surface, but deepen to brown or nearly black after drying. The color of the spore print was not determined from the initial collections, but is thought to be yellow-brown to brown based on the accumulated spore deposit seen on the surface of the caps of neighboring fruit bodies.
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The genus Pholiota includes mushrooms, with scaly, glutinous to dry cap surfaces, and that frequently grow on wood or at the bases of trees or on decaying tree roots, and spores that are brown, light brown, or yellowish brown in deposit. These spores are smooth with a germ pore, although the germ pore can be quite narrow in species. Usually the species have pleurocystidia that include a type called chrysocystidia. There have been several varying concepts of the genus, ranging from a pre-molecular era very broad concept that nowadays would include the genera Phaeolepiota, Phaeonematoloma, Flammula, Meottomyces, some Stropharia species, some Hypholoma species, Hemipholiota, Hemistropharia, some Kuehneromyces and some Phaeomarasmius, etc.
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Seated on an enchanted chair, with "gums of glutinous heat", she is immobilised, and Comus accosts her while with one hand he holds a necromancer's wand and with the other he offers a vessel with a drink that would overpower her. Comus urges the Lady to "be not coy" and drink from his magical cup (representing sexual pleasure and intemperance), but she repeatedly refuses, arguing for the virtuousness of temperance and chastity. Within view at his palace is an array of cuisine intended to arouse the Lady's appetites and desires. Despite being restrained against her will, she continues to exercise right reason (recta ratio) in her disputation with Comus, thereby manifesting her freedom of mind.
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Many types of fillings exist, with the most common type being har gow (), but fillings can include scallop, chicken, tofu, and mixed vegetables; dim sum restaurants often feature their own house specials or innovations. Dim sum chefs and artists often use ingredients in new or creative ways, or draw inspiration from other Chinese culinary traditions, such as Chaozhou, Hakka, or Shanghai. More creative chefs may even create fusion gaau ji by using elements from other cultures, such as Japanese (teriyaki) or Southeast Asian (satay or curry), while upscale restaurants may use expensive or exotic ingredients such as lobster, shark fin and bird's nest. Another Cantonese dumpling is yau gok (), which are made with glutinous rice dough and deep fried.
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Frison further asserts that almost 60% of yearly deaths of children under age five in developing countries are related to malnutrition. The strategies developed by the Green Revolution focused on fending off starvation and was very successful in raising overall yields of cereal grains, but did not give sufficient relevance to nutritional quality. High yield-cereal crops have low quality proteins, with essential amino acid deficiencies, are high in carbohydrates, and lack balanced essential fatty acids, vitamins, minerals and other quality factors. High-yield rice (HYR), introduced since 1964 to poverty-ridden Asian countries, such as the Philippines, was found to have inferior flavor and be more glutinous and less savory than their native varieties.
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As with the pregnancy diet, warm foods are encouraged, such as hot curries. A woman's diet must consist of rice and vegetables in the first few months after pregnancy; meat, with exception of fish, must be avoided. From a traditional Thai medicine perspective, "sour tastes [do] not dry out the body, but built up water; egg [is] too cooling; jackfruit [brings] in wind [air]; glutinous rice and the sugar of sweets wet the uterus; fruits [do] not give strength and [are] excessively cooling". Herbal teas (naam puu loey) should be consumed, and showers with herbal water (naam puu loeyand naam bai paw) should be taken daily without washing hair the first two weeks.
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Subsequently, the female deposits eggs with the ovipositor. In most species of Xyela, the tip of valvula 3 of the ovipositor sheath is equipped with specialized sensory structures called sensilla trichodea and sensilla campaniformia, which are involved in the oviposition process. In Pleroneura, unlike practically all other Hymenoptera, the hard and conical ovipositor sheath is used in addition to the ovipositor proper to penetrate the resinous buds of firs. Megaxyela gigantea and most other species of Megaxyela has strikingly long hind legs which are used to fold a newly growing leaf to provide shelter for their eggs which are fixed with glutinous material between on the upper sides of the folded leaf.Saito, K., 1941: [Ein dendro-entomologischer Beitrag.
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As recorded in The Ashes' Strangest Moments, as the pitch at the Gabba began to dry, England declared their first innings at just 68/7, in order to exploit the conditions. Australia were even more extreme, declaring at 32/7. "...the ball proceeded to perform capers all against the laws of gravitation, and there came the craziest day's cricket imaginable, with twenty wickets falling for 130 runs and two declarations that must surely be unique in the annals of Test cricket."John Kay, Ashes to Hassett, A review of the M.C.C. tour of Australia, 1950–51, John Sherratt & Son, 1951 p129 The Language of Cricket (1934) defines a sticky wicket as "when its surface is in a glutinous condition".
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Sticky rice at Kualao Restaurant Vegetarian or- larm stew at Kualao Restaurant Kualao Restaurant employs ethnically Lao chefs and produces traditional Lao dishes using local ingredients. The restaurant serves many typical Lao dishes, including sticky rice (also called glutinous rice), which is steamed in a woven bamboo basket, larb, a minced meat salad which is widely regarded as the ‘national dish’ of Laos and the Pakao, a large set menu served on a traditional rattan platter that includes small portions of many of the most common Lao dishes. Local desserts, such as Nam Vaan, a sweet fruit salad mixed with rice balls and coconut milk and served in a coconut shell, are also included on the menu.
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Gift-giving is an important element of Bamar weddings. A traditional Bamar wedding ceremony is divided into seven chapters, namely: #Introduction or Paṇāma (ပဏာမခန်း) # Invoking the Buddha (ဘုရားပင့်ခန်း) #Gadaw of the Five Infinite Venerables (အနန္တငါးပါးကန်တော့ခန်း) # Principal Consecration Rites (မင်္ဂလာပြုခန်း, ပင်မအခန်း) # Veneration of the Devas (ဒေဝါပူဇနိယခန်း) # Admonishments (ဆုံးမခန်း) # Closing (မင်္ဂလာပွဲသိမ်းနိဂုံးချုပ်ခန်း) Throughout the ceremony, the bride and groom sit on cushions next to each other. At the beginning of the wedding, the Brahmin blows a conch shell to commence the ceremony. Offerings of ohn bwe ngapyaw bwe, and six ceremonial trays containing rice, popcorn, grated betel nut and coconut, jasmine flowers, and red and white steamed glutinous rice cakes and 7 fried whole fish, are prepared for the ceremony.
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Geoglossum nigritum is similar in appearance to Glutinoglossum glutinosum, but lacks a slimy stipe. Trichoglossum species, such as the common T. hirsutum, have a velvety surface texture acquired from thick-walled bristles called setae. Several other earth tongue species are roughly similar in external appearance to G. glutinosum, and can be difficult to distinguish from that species without considering distribution and microscopic characteristics such as the size and shape of the asci, ascospores, and paraphyses. Geoglossum peckianum and G. uliginosum can develop a glutinous stipe; the former has spores measuring 90–120 by 6–7 µm with 14 septa, while the latter has spores that are 60–80 by 4.5–6 µm with 7 septa.
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In the actual cleansing of the freshly taken heads, the troop leader would eat a bit of the brain with a piece of a glutinous rice before proceeding to throw away the brain using a rattan swirled by him inside the skull and to slice out the flesh using his war sword. This coconut splitting ceremony is a sign of respect and honour to the guests being offered to do so. Other merry-making activities which may extend to the next day include (blowpipe) (sumpit) contests and traditional games such as arm-wrestling (bibat lengan), small log pulling (betarit lampong), rope pulling (tarit tali) and foot-banging (bapatis). Some engage in cockfighting.
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Cooking serabi in Solo The most basic traditional serabi only employs batter made from the mixture of rice flour, coconut milk, and coconut sugar, cooked upon small earthenware frying pan on charcoal fire. Sometimes pandan leaf juice might be added into this batter mixture to add aroma and a greenish color. During the cooking process, sometimes toppings are added to the batter. Today, a large variants of serabi toppings are used, from simple sprinkle of sugar, grated coconut flesh, sprinkles of coarsely ground peanuts, slices of banana or jackfruit, chocolate sprinkles, black glutinous rice, and oncom, to a new recipe using grated cheddar cheese, corned beef, shredded chicken, slices of fresh strawberry or sausage, or even strawberry ice cream.
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Chè trôi nước (or sometimes is called Chè xôi nước in Southern Vietnam or Bánh chay in Northern Vietnam, both meaning "floating dessert wading in water") is a Vietnamese dessert made of glutinous rice filled with mung bean paste bathed in a sweet clear or brown syrup made of water, sugar, and grated ginger root. It is generally warmed before eating and garnished with sesame seeds and coconut milk. It is often served during Lunar New Year or more recently, served in the Cold-Eating Festival (March 3 in the Vietnamese calendar). Two northern Vietnamese desserts, bánh trôi (also called bánh trôi nước) and bánh chay, are similar to chè trôi nước (description of it stated above).
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Dongnae pajeon Busan was once a center of military affairs in the southern region of the peninsula and therefore was an important site for diplomatic relationships with Japan; high-ranking officers and officials from the court frequently visited the city. Special foods were prepared for the officers such as Dongnae pajeon (동래파전), a variant of pajeon (Korean savory pancakes), made with whole scallions, sliced chili peppers, and various kinds of seafood in a thick batter of wheat flour, glutinous rice flour, eggs, salt and water. During the Korean War, Busan was the biggest refugee destination on the peninsula; people from all regions of Korea went there. Some of these refugees stayed and adapted and adjusted the recipes of their local specialties.
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Lao sticky rice and papaya salad Lao cuisine reflects the ethnic diversity of the country and its surrounding neighbors. Laos has strong regional variations even among common dishes, with glutinous rice (sticky rice) being the staple of most meals. A common Lao meal would consist of a richly spiced minced fish or chicken salad or larb, served with sticky rice; a jaew or paste made of chili peppers for dipping; tam mak hung a fiery and sour fresh green papaya salad, a broth based soup like kaeng no mai (bamboo soup); fresh herbs and vegetables served raw; tropical fruit as a dessert; and is served with the local beer or lao-lao rice liquor. Lao cuisine is similar to Thai, but with several notable differences.
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Cơm lam of Central Highlands with kebab of grilled pork Cơm lam, "bamboo cooked rice" is a Vietnamese rice dish found in the Northwest Mountainous Area. It originated when mountain people, such as the Tai peoples, would prepare for long journeys by pressing wet rice, cơm, with added salt, into bamboo tubes, and cooking.Anthropos Volume 99, Issue 1 Österreichische Leo- Gesellschaft, Görres-Gesellschaft, Anthropos Institute - 2004 "3.1 Cơm lam The Vietnamese still see the Tháy as people who eat cơm lam, muôi ông (in-bamboo- tube cooked [glutinous] rice and [who store] salt in bamboo tube). They believe, when one is in forest regions, one has to eat this type of com ..." Cơm lam is also served in Central Highlands food stalls with chicken.
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Women were admitted in 1983 at his urging. The British journalist Neal Ascherson summarised the quarrel between Cowling and Trevor-Roper as: > Lord Dacre, far from being a romantic Tory ultra, turned out to be an anti- > clerical Whig with a preference for free speech over superstition. He did > not find it normal that fellows should wear mourning on the anniversary of > General Franco’s death, attend parties in SS uniform or insult black and > Jewish guests at high table. For the next seven years, Trevor-Roper battled > to suppress the insurgency of the Cowling clique ("a strong mind trapped in > its own glutinous frustrations"), and to bring the college back to a > condition in which students might actually want to go there.
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In the Jin Chinese book Sānguózhì (Records of the Three Kingdoms), the section Dongyi (Eastern Foreigners) of the Wei Shu (Book of Wei) contains the observation that "the Goguryeo Koreans are skilled in making fermented foods such as wine, soybean paste, and salted and fermented fish". The Asuka Japanese book Kojiki (Records of Ancient Matters) makes reference in the section entitled Ōjin-tennō (Emperor Ōjin) to a man named Inbeon () from the kingdom of Baekje being taught how to brew wine. And the poem Gōngzishí (), by the Tang Chinese poet Li Shangyin, refers to Silla wine () made with non-glutinous rice. During the Goryeo dynasty, makgeolli was called ihwa-ju (; , pear blossom alcohol), as the liquor was made when the pear trees were in blossom.
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"McD's Rice"), a Malaysianized McDonald's Menu. Rice served together with Fried Chicken, spicy Malay-styled sambal sauce with some vegetables; a fried egg is also served as an optional add-on item with the meal. Similar to McDonalds business design worldwide, periodical and limited- time offers also generally included in the menu, specialties inspired from local, international and fusion menus have ushered the arrival of Nasi Lemak Burger, Thai Fish Burger with Green Curry Sauce, Hawaiian Deluxe Burger, Mexicana Chicken Burger, Burger Syok (A Malaysian-styled Burger), among few. Specialty desserts and drinks have included Hershey's Sundae, D24 Durian McFlurry Party, Cendol Sundae, Salted Caramel Pie, Coconut Pie, Pulut Hitam (Black Glutinous Rice) Pie, Bandung drink and Pie à la Mode.
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In the first chapter, The Growing of Grains, Song Yingxing wrote about the great necessity of rural farmers in society, and although they were emulated by tradition, were scoffed at by aristocrats throughout time. Song Yingxing began the chapter with the context of this paragraph in mind: Two types of hydraulic-powered chain pumps from the Tiangong Kaiwu. Song wrote about the general terms used in agriculture, saying that the "hundred grains" referred to crops in general, while the "five grains" were specifically sesamum, legumes, wheat, panicled millet, and glutinous millet (rice was not included in this, says Song, because the ancients were only used to the environment of northern China, which was devoid of rice at the time).Song, 3-4.
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In case prosperity, bumper harvest are enjoyed by the village along with absence of illnesses and death, the village must hold a thanksgiving ritual dedicated to Giang kmuk (ma người chết nói chung). In case the village is hit by floods and other natural calamities, it must hold ritual dedicated to the heavens spirit, the earth spirit, the Rong house spirit, and the house spirit. Rituals dedicated to the heavens spirit must involve 12 types of foodstuffs, to the earth spirit 8 types of foodstuffs, to Giang kmuk 5 types of foodstuffs. These foodstuffs are: buffalo meat, pork, chicken, blood pudding, grilled meat, mon thai, soup, glutinous rice. Rice must be put in bowls, “doak” liquor must be served in jars, cups.
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For example, kerak telor was created due to the low quality of local glutinous rice, with the egg and other toppings added to make it more tasty and satisfying. Soto tangkar, which today is a meat soup, was mostly made from the broth of goat rib-cage bones in the past because meat was expensive, or the common population of Batavia were too poor to afford some meat back then.Suryatini N. Ganie Today, many authentic Betawi dishes are hard to find even in its native land. This is partly because as a cosmopolitan city, Jakarta also features dishes from many far-flung parts of Indonesia, as well as international cuisines — which is a myriad dishes for Betawi cuisine to compete with.
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Tutu divided critics and listeners when it was released in 1986. Like Davis's pivotal 1970 album Bitches Brew, Paul Tingen wrote, Tutu became one of the "defining jazz albums" of its decade and attracted a young, new audience while alienating many other jazz listeners because of its heavy reliance on the drum machine and synthesizers. A number of critics felt the music was ingratiatingly elegant, designed for casual listening, and largely a work by Miller. In The New York Times that year, Robert Palmer said it "already sounds curiously dated" and unambitious, featuring synthesizers that "have glutinous textures so overly familiar from the mainstream of late-1970s pop jazz" and electronic rhythms lacking the innovation of contemporary hip hop records.
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Buñuelos with ube filling from the Philippines The distinctively-shaped shakoy (also known as lubid-lubid), a doughnut variant from the Visayas, Philippines Local varieties of doughnuts sold by peddlers and street vendors throughout the Philippines are usually made of plain well-kneaded dough, deep-fried in refined coconut oil and sprinkled with refined (not powdered or confectioner's) sugar. Round versions of this doughnut are known as buñuelos (also spelled bunwelos, and sometimes confusingly known as "bicho-bicho"), similar to the doughnuts in Spain and former Spanish colonies. Indigenous versions of the doughnut also exist, like the cascaron, which is prepared similarly, but uses ground glutinous rice and coconut milk in place of wheat flour and milk. Other native doughnut recipes include the shakoy, kumukunsi, and binangkal.
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Before Hogarth's arrival, the scientists were able to use part of the data to synthesize a substance with unusual properties. Two variations had been created: a glutinous liquid nicknamed "Frog Eggs", and a more solid version that looks like a slab of red meat called "Lord of the Flies" (named for its strange agitating effect on insects brought into proximity with it, rather than for the allegorical meaning of the name). There is some speculation that the signal may actually be a genome and that "Frog Eggs" and "Lord of the Flies" may be a form of protoplasm; possibly that of the alien creatures that presumably sent the signal. This theory, like all the project's theories about the signal, turns out to be unverifiable.
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White Rabbit Creamy Candy is white, with a soft, chewy texture, and is formed into cylinders approximately 3 cm long and 1 cm in diameter, similar to contemporary western nougat or taffy. Each candy is wrapped in a printed waxed paper wrapper, but within this, the sticky candies are again wrapped in a thin edible paper-like wrapping made from sticky rice. The rice wrapping layer is meant to be eaten along with the rest of the candy and can be found in the list of ingredients in the UK as "Edible Glutinous Rice Paper (edible starch, water, Glycerin Monostearate)" along with liquid maltose, white granulated sugar, whole milk powder, butter, food additives (gelatin, vanillin), corn starch, syrup, cane sugar and milk. Each candy contains 20 calories.
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Bánh chưng is a traditional Vietnamese rice cake which is made from glutinous rice, mung beans, pork and other ingredients.Aruna Thaker, Arlene Barton Multicultural Handbook of Food, Nutrition and Dietetics 2012 Page 171 "Bánh chưng" Its origin is told by the legend of Lang Liêu, a prince of the last king of the Sixth Hùng Dynasty, who became the successor thanks to his creation of bánh chưng and bánh giầy, which symbolized, respectively, the earth and the sky. Considered an essential element of the family altar on the occasion of tết, the making and eating of bánh chưng during this time is a well-preserved tradition of Vietnamese people. Beside the tết holiday, bánh chưng is also eaten all year round as Vietnamese cuisine.
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While minced pork rice is an important icon in typical Taiwanese folk cuisine, the variety of methods to customize flavors is so wide that it creates considerable differences between regions. In southern Taiwan, where people name it by the sauce "bah-sò-pn̄g (肉燥飯)" instead of the meat, minced pork rice is preferably served with pork with less fat. People in the north of Taiwan favor a greasier version of meat sauce with rice, sometimes even with glutinous rice mixed in. In southern Taiwan, while "bah-sò-pn̄g" is seen on the menu indicating minced pork rice, "ló͘-bah-pn̄g (滷肉飯)" remains on the very same menu, referring to another dish where braised pork belly covers the rice.
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Khanom tom (; literally "boiled snack") is a Southern Thai snack made from sticky rice, coconut milk, sugar, and salt. The mixture is wrapped in young Mangrove Fan Palm leaves (), formed into a triangle shape, and then boiled or steamed until cooked. To show their generosity to those who participate in the Chak Phra parade, the snack is usually made in large volumes by community members the day before the parade at various temples around town, the most prominent being Wat Tha Sai in Kanchanadit District, Surat Thani. Outside of Southern Thailand, khanom tom is usually referred to as "khao tom luk yon" () , as “khanom tom” is also the name of Central Thailand snack made from glutinous boiled rice balls covered in shredded coconut.
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A Churchill tank of the North Irish Horse crossing the River Senio in Italy over two Churchill Ark bridging tanks, 10 April 1945 On 7 November, Lt Col Llewellen-Parker took command, and the advance northwards quickly continued. The Churchills once again proved their worth in their ability to cross natural obstacles such as rivers, mountains and the thick glutinous mud, which formed on the arable farmland during the rains and after it had been churned up by thousands of men and machines. Eventually, the regiment was granted an extended period of maintenance and rest at Riccione. On 4 December, it was again transferred, this time to the 21st Tank Brigade under the command of Brigadier David Dawnay, the former regimental commander.
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Hmong goat head soup or thắng cố served at the Bac Ha Sunday market in Vietnam The Hmong staple food is white rice, which is usually eaten with a variety of vegetables, hot pepper (often in the form of a Southeast Asian-inspired sauce) and boiled or fried meat if it is available. Sticky (glutinous) rice—either white or purple—is commonly served at gatherings and on other special occasions. Hmong cuisine is characterized by the use of a wide variety of spices and herbs found in the Vietnamese, Thai, and Laotian cuisines, including hot pepper (usually Thai), lemongrass, cilantro, garlic, green onions, mint, galangal, and ginger. Fish sauce, oyster sauce, soy sauce, sriracha sauce, and hoisin sauce are also used prevalently.
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The fungus was first officially described in 1796 as Geoglossum glutinosum by Dutch mycologist Christiaan Hendrik Persoon, who proposed several defining characteristics, including the black color; the smooth, compressed, club-shaped head (clavula) with grooves; and the somewhat curved and glutinous stipe. In 1908, Elias Judah Durand transferred it to Gloeoglossum, a genus he circumscribed to contain species with paraphyses (filamentous, sterile cells interspersed between the asci) present as a continuous gelatinous layer on the stipe; Gloeoglossum has since been reduced to synonymy with Geoglossum. In 1942 Japanese mycologist Sanshi Imai thought the species should be in Cibalocoryne, a genus name used earlier by Frigyes Ákos Hazslinszky, and so published Cibalocoryne glutinosa. Later authors thought Cibalocoryne to be ambiguous, and the name was synonymized with Geoglossum.
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Cha mongkut (, ) is a name of one of the traditional Thai desserts. It is similar to kalamae and is made of rice flour and glutinous flour mixed with green bean flour, and is stirred with coconut milk and sugar until it becomes sticky; it is typically sprinkled with chopped roasted peanuts on top or stuffed with melon seeds (The old traditional recipe uses pieces of fried flour that are as small as rice grains, which take a longer time to prepare.). Traditionally, they are cut it into bite-size pieces and wrapped with banana leaf. Moreover, the aromatic scents of the dessert are given by fresh flowers such as Kesidang, Ylang-Ylang, Damask rose, and Jasmine with boiled water, which is used to squeeze coconut milk.
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Larger sized intip sold in Cirebon Rengginang or ranginang is a kind of Indonesian thick rice cracker, made from cooked glutinous sticky rice and seasoned with spices, made into a flat and rounded shape, and then sun-dried. The sun-dried rengginang is deep fried with ample cooking oil to produce a crispy rice cracker. This cracker is quite different from other types of traditional Asian crackers such as the Indonesian krupuk and the Japanese senbei or beika; while most of traditional crackers' ingredients are ground into a fine paste, rengginang retains the shapes of its rice grains. It is similar to Japanese arare, and yet it differs because arare are individually separated larger rice pellets, while rengginang rice granules are stuck together in a flat-rounded shape.
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The Terengganu version uses the normal white rice, while the Kelantanese variety uses a type of rice locally called 'beras nasi dagang', which is a type of wild rice that has a light purple colour and a little glutinous. The Terengganuan version is also much simpler, eaten only with the fish curry (sometimes with belimbing buluh added) and pickles. Outside the Malaysian border, it is a staple breakfast in the deep south of Thailand (Pattani, Yala and Narathiwat), the nasi dagang of southern Thailand features a closer version with the special rice used in Kelantan. While across the South China Sea, the Nasi dagang in Natuna & Anambas attributed a similar gurai (gravy) with the Terangganese version of the rice, although the rice for the Natuna-Anambas version of Nasi Dagang was cooked with coconut milk.
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The best and most durable work is oil gilding, which involves less labor, and results in a richer appearance than other methods. The work is usually primed first of all with a solution of boiled linseed oil and white lead, and then covered with a fine glutinous composition called gold size, on which, when it is nearly dry, the gold leaf is laid in narrow strips with a fine brush, and pressed down with a pad of cotton-wool held in the fingers. As the slips must be made to overlap each other slightly to ensure the complete covering of the whole surface, the loose edges will remain unattached, to be afterwards struck off with a large sable or camel-hair brush. The joints, if the work be skillfully executed, will be invisible.
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The species was first described scientifically by American mycologist Charles Christopher Frost in 1874 as Boletus salmonicolor, based on specimens he collected in the New England area of the United States. In a 1983 publication, mycologist Roy Halling declared Boletus subluteus (described by Charles Horton Peck in 1887; Ixocomus subluteus is a later combination based on this name) and Suillus pinorigidus (described by Wally Snell and Esther A. Dick in 1956) to be synonymous. Halling also reexamined Frost's type specimen of B. salmonicolor, and considered the taxon better placed in Suillus because of its glutinous cap, dotted stem, and ring; he formally transferred it to that genus, resulting in the combination Suillus salmonicolor. The specific epithet salmonicolor is a Latin color term meaning "pink with a dash of yellow".
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The paste is made from glutinous and ordinary rice powders, it was kneaded with fresh water before dropped in boiling water for one hour and finally dyed with food colour. The procedure of tò he making requires utmost patience from the craftsman, but almost all tò he makers are men and there is an unwritten law in families of tò he craftsmen that secret in making tò he is only passed from father to sons and daughters-in-law, not to daughters. There are no lesson of tò he making, sons are transmitted the skill from their father solely in watching and self-learning. Nevertheless, nowadays tò he making is also taught to the handicapped so that they can live on making tò he and other forms of traditional art.
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Mango sticky rice (, , ; ) is a traditional Thai dessert made with glutinous rice, fresh mango and coconut milk, and eaten with a spoon or sometimes the hands. Although originating in Thailand, it is consumed throughout the Indochina region and the rest of Southeast Asia and South Asia, including Laos, Cambodia, Vietnam, India and Bangladesh. Mango sticky rice is usually eaten in the peak mango season, the summer months of April and May in Thailand. The notable mango sticky rice shops in Bangkok such as the Wong Wian Yi Sip Song Karakadakhom neighborhood in Pom Prap Sattru Phai near Hua Lamphong, which will only sell for 4 months per year (February to June), and at the Samphrang neighborhood in Phra Nakhon near Giant Swing and Chao Por Suea Joss House, with the Ban Mo near Si Kak Phraya Si Intersection and Pak Khlong Talat.
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In ancient times, the Chinese had outlined the five most basic foodstuffs known as the five grains: sesamum, legumes, wheat, panicled millet, and glutinous millet. The Ming dynasty encyclopedist Song Yingxing (1587–1666) noted that rice was not counted amongst the five grains from the time of the legendary and deified Chinese sage Shennong (the existence of whom Yingxing wrote was "an uncertain matter") into the 2nd millenniums BC, because the properly wet and humid climate in southern China for growing rice was not yet fully settled or cultivated by the Chinese. But Song Yingxing also noted that in the Ming dynasty, seven tenths of civilians' food was rice. In fact, in the Tang dynasty rice was not only the most important staple in southern China, but had also became popular in the north, which was for a long time the center of China.
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For the next seven years, Trevor-Roper battled > to suppress the insurgency of the Cowling clique ("a strong mind trapped in > its own glutinous frustrations"), and to bring the college back to a > condition in which students might actually want to go there. Neither side > won this struggle, which soon became a campaign to drive Trevor-Roper out of > the college by grotesque rudeness and insubordination. In a review of Adam Sisman's 2010 biography of Trevor-Roper, the Economist wrote that picture of Peterhouse in the 1980s was "startling", stating the college had become under Cowling's influence a sort of right-wing "lunatic asylum", who were determined to sabotage Trevor-Roper's reforms. In November 1989 Cowling published his essay on "The Sources of the New Right" in Encounter which detailed the ideological roots of Thatcherism in Britain and became the Preface to the second edition of Mill and Liberalism in 1990.
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When the visitors wish to go home, the host gives khao tom mat as a souvenir in return called Khuen Krachat.Steamed glutinous rice cakes with banana recipe Khao tom mat packed as a pair Khao tom mat showing the filling In Thailand, khao tom mat is the symbol of couples because the couple are matched and bound together with thin bamboo-strip (string). Thai people believe that if a pair of people offer khao tom mat to monks on Khao Phansa Day, which is beginning of the 3 months of Buddhist lent during the rainy season and the time when monks retreat to a monastery and concentrate on Buddhist teachings, married life will be smooth and there will be a stable love like a pair of khao tom mat. Khao tom mat is also a traditional Thai dessert for Ok Phansa Day (the end of Buddhist lent in late October.), but it is then called Khao tom luk yon ().
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Lyes are used to cure many types of food, including the traditional Nordic lutefisk, olives (making them less bitter), canned mandarin oranges, hominy, lye rolls, century eggs, pretzels, bagels, and the traditional Turkish pumpkin dessert Kabak tatlısı (creating a hard crust while the inside remains soft). They are also used as a tenderizer in the crust of baked Cantonese moon cakes, in "zongzi" (glutinous rice dumplings wrapped in bamboo leaves), in chewy southern Chinese noodles popular in Hong Kong and southern China, and in Japanese ramen noodles. They are also used in kutsinta, a type of rice cake from the Philippines together with pitsi-pitsî. In Assam, north east India, extensive use is made of a type of lye called khar in Assamese and karwi in Boro which is obtained by filtering the ashes of various banana stems, roots and skin in their cooking and also for curing, as medicine and as a substitute for soap.
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To create a tò he figurine, the craftsman needs a mixture of glutinous and ordinary rice powders which is easily to knead into different shapes and edible for children, bamboo sticks to plant the shaped tò he and his own skill in graphic depicting. Modeled by the hand of the craftsmen, the forms of tò he figurine are drawn from animals, flowers and characters in folk stories such as Tôn Ngộ Không, the Monkey King in Journey to the West. There are seven basic colours of tò he figurines which are green, sea blue, red, purple, yellow, white and black, those colours come from rice powder mixed with food dyes which are used to replace colours from trees or ashes in order to ensure the edibleness of tò he. In the past, tò he was steamed after being kneaded but today the figurines are made directly from preboiled paste so that the craftsman can reduce the time for making one tò he figurine.
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A set of red-and-black lacquerware flanged cups and dishes from tomb no. 1 at Mawangdui Han tombs site, 2nd century BC, Western Han dynasty Han-era historians like Sima Qian (145–86 BC) and Ban Gu (32–92 AD), as well as the later historian Fan Ye (398–445 AD), recorded details of the business transactions and products traded by Han merchants. Evidence of these products has also emerged from archaeological investigations. The main agricultural staple foods during the Han dynasty were foxtail millet, proso millet, rice (including glutinous rice), wheat, beans, and barley.. Other food items included sorghum, taro, mallow, mustard plant, jujube, pear, plum (including Prunus salicina and Prunus mume), peach, apricot, and myrica.. Chicken, duck, goose, beef, pork, rabbit, sika deer, turtle dove, owl, Chinese bamboo partridge, magpie, common pheasant, crane, and various types of fish were commonly consumed meats.. The production of silk through sericulture was profitable for both small-time farmers and large-scale producers.
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With the shift of bánh chưng making from family to specialized manufacturers, some craft villages became famous for their reputation in making bánh chưng such as Tranh Khúc village or Duyên Hà village both in Thanh Trì, Hanoi. Each year, on the occasion of the Death anniversary of the Hung Kings, a competition of making bánh chưng and bánh dày is often organized in Hùng Temple, Phú Thọ. Participants from eight different regions including Lào Cai, Hanoi and Cần Thơ are provided with 5 kg of glutinous rice, bean, 1 kg of pork so that they can make 10 bánh chưng in 10 minutes, the product of the winning team will be present in the official altar of the festival. In 2005, bánh chưng makers in Ho Chi Minh City offered Hùng Temple a pair of giant bánh chưng and bánh giầy, the size of the bánh chưng was 1.8m x 1.8m x 0.7m and 2 tonnes in weight after cooking, it was made in Ho Chi Minh City and subsequently transferred to Phú Thọ.
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After obtaining the first three heads, a warrior and his longhouse can hold a ritual ceremony called 'enchaboh arong' to celebrate, honour and clean the taken head. The headtaking (ngayau) chief shall clean the smoked head in three steps: cutting off the hair for safekeeping and decorating the end of a sword handle, taking a small lump of the brain using the tip of his sword and puffing it into a lump of glutinous rice before eating it in one go, skinning off the skin and flesh using his sword, churning out the brain inside using a rattan to swirl out and stir the brain out of the skull in a flowing river water, making a rattan basket to keep the cleaned skull, drying the cleaned skull in sunlight for several days and smoking it during the night over a fire heath (bedilang) at the gallery (ruai). Once a warrior has obtained seven skulls, he can formally make a ring (bengkong) to hand his head trophies at the gallery for safekeeping and showcasing them. The skulls need to be ritually well-cared for and fed regularly as valuable possessions which were considered worth more than gold.
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