Flours & Grains

Flour and Grains in Asia – Variety for Cooking and Baking

Flours and grains form the foundation of countless products in many Asian countries. Different raw materials such as rice, wheat, or buckwheat are used depending on the region. Rice flour, glutinous rice flour, and tapioca flour are particularly common for cooking and baking. Wheat flours also play an important role in various noodles and dough products.

Many products are suitable not only for cooking but also for baking traditional specialties. In Southeast Asia, cakes, pancakes, or desserts are often steamed, fried, or deep-fried, while in East Asia oven-baked variations are also popular. Practical baking mixes simplify preparation and offer an easy way to try different recipes. Baking mixes in particular are a popular choice when you want authentic flavor with minimal effort.

In addition to flours, flakes such as rice flakes are also part of the assortment and are used for desserts, breakfast dishes, or thickening.

Interesting Facts About Asian Flours

• Regular rice flour made from long-grain rice is different from glutinous rice flour. The latter is made from glutinous rice and contains no gluten, but due to its starch content it creates an elastic and slightly chewy texture (e.g., in mochi or rice cakes).
• Many Asian flours are traditionally steamed rather than baked. Steaming keeps doughs especially soft and moist.
• Different flours have varying degrees of fineness and binding properties, which are crucial for cooking and baking. These properties mainly depend on the starch composition and protein content of the flour.
• Tapioca flour is often combined with other flours and makes dough more elastic. Since tapioca starch is derived from cassava, it gives dough a slightly translucent, chewy texture.
• While rice dominates in Southeast Asia, wheat flour plays a major role in Northern China and Korea, for example for dumplings, bao buns, or noodles.
• Many flours such as rice, tapioca, and mung bean flour are gluten-free and suitable for a gluten-free diet.
• Ready-made baking mixes for mochi, Banh Xeo (turmeric pancakes), or rice cakes contain carefully balanced ingredients and make preparation easier.

Common Types of Flour and Grains in Asian Countries

Thailand (rice clearly dominates, wheat plays a minor role):

• Rice flour for khanom (desserts), steamed snacks
• Glutinous rice flour for sweets such as mochi-like snacks
• Tapioca starch for elastic textures (e.g., in desserts)
• Sticky rice as a staple food in the north
• Rice noodles as the base for Pad Thai & soups

Vietnam (rice as the foundation of the cuisine):

• Rice flour, e.g., for Banh Xeo or Banh Cuon
• Rice noodles for pho and bun dishes
• Tapioca flour for chewy, elastic textures
• Rice paper made from rice flour

Japan (rice products combined with wheat and buckwheat):

• Rice flour (Joshinko) for wagashi
• Glutinous rice flour (Mochiko) for mochi
• Wheat flour for udon & tempura
• Soba (buckwheat) for soba noodles

China (wheat-based in the north, rice-based in the south):

• Wheat flour in the north for dumplings & bao
• Rice flour in the south for dim sum & rice rolls
• Mung bean starch for glass noodles
• Glutinous rice flour for desserts

India (greater use of various grains compared to Southeast Asia):

• Wheat flour (atta) for chapati & roti
• Chickpea flour (besan) for snacks & curries
• Rice flour for idli & dosa
• Semolina for upma & desserts

Korea:

• Rice flour for tteok (rice cakes)
• Glutinous rice flour for sweet rice specialties
• Wheat flour for noodles & pancakes

Why Buy Flour and Grains at Asia Foodstore?

• Authentic Asian variety: Our selection of flour and grain products provides the ideal foundation for numerous rice and noodle dishes, as well as doughs for dumplings or bao.
• Perfect combinations: With the right flour or grain, authentic recipes turn out perfectly and can be combined with vegetables, sauces, meat, or crispy panko.
• Carefully selected quality: Each product comes from reputable manufacturers and established brands across Asia.
• For kitchen & bakery: Whether savory dishes, fine baked goods, or traditional desserts – Asian flours and grains are versatile in the kitchen.
• Short delivery time: Your order is securely packaged and delivered within 1–3 business days. Orders over €49 qualify for free shipping.

Buy Flour and Grains at Asia Foodstore Now!

If you want to prepare dumplings, bao buns, or mochi yourself, you need the right types of flour and grains. At Asia Foodstore, you will find a wide variety of flours for coating, baking, cooking, and steaming, baking mixes such as pancake mix, Korean pancake mix, or cake mix, as well as starches made from wheat, tapioca, and corn. Discover numerous options in our shop and find the perfect product for your cooking and baking ideas.

Do you have questions about our flour and grain varieties, your order, or delivery times? Feel free to contact us by email or via our contact form. Our knowledgeable team will be happy to assist you!

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FAQ – Flour and Grains

What is tempura flour used for?
Tempura flour is ideal for creating a particularly light and crispy coating. It is mixed with cold water and is perfect for deep-frying vegetables, shrimp, fish, or tofu. The batter becomes thin and airy, giving ingredients a golden, crunchy shell without feeling heavy or greasy. Tempura flour is especially popular, for example, in sushi: crispy shrimp or vegetable tempura are often used as fillings for special sushi variations and add an exciting texture.

What is the difference between cornstarch and corn flour?
Corn flour is ground from the whole corn kernel and contains starch as well as protein and fiber. It has a slightly coarse texture and is suitable for baking or savory doughs.
Cornstarch, on the other hand, consists almost entirely of the pure starch from the corn kernel. It is very fine and is mainly used for thickening soups, sauces, or desserts. While corn flour is primarily used for doughs, cornstarch serves mainly as a binding agent.

How can I use Asian flakes in the kitchen?
Asian flakes can be used in many ways. Rice flakes or other grain flakes are suitable for thickening soups and desserts, for sweet porridges, or as an ingredient in traditional rice dishes. When ground or soaked, they can also serve as a base for doughs or fillings. Depending on the product, flakes are suitable for both savory dishes and sweet specialties and add a pleasant, slightly soft texture to many recipes.

How should I store flour and grains properly?
Flour and grains should always be stored in a dry, cool place away from light. An airtight container is ideal to prevent moisture from entering and to preserve the aroma. Fine flours and starch products can be sensitive to heat. During very warm months, storing them in the refrigerator can also be advisable. This helps maintain quality, flavor, and baking performance for as long as possible.