riceflour

Grandmother rushed here and there when the sun was a mere pale disc, helping, always helping: rolling straws from waxpaper for a few cents a bundle, chopping meat and vegetables for the large family meals, kneading riceflour cakes for market the next morning.

1992, Beth Yahp, “So You Will Never Leave Me”, in The Crocodile Fury, Sydney, N.S.W.: Angus&Robertson, published 1993, →ISBN, page 124

For dessert, the Thais favour dishes which foreigners often find excessively sweet. They are called khanom and may vary from riceflour and coconut milk to sticky rice and custard.

1993, Ben Davies, “Food and Drink”, in Thailand (Thomas Cook Travellers), Basingstoke, Hampshire: AA Publishing, →ISBN, page 165, column 2

Wagashi are very dainty and attractive sweets that are made from riceflour, wheatflour, sweetened adzuki beans, and various seasonal fruits.

2004, Mutsuko Tokunaga, translated by Yoko Toyozaki and Stuart Atkin, “Green Tea and Japanese Confectioneries”, in New Tastes in Green Tea: A Novel Flavor for Familiar Drinks, Dishes, and Desserts, Tokyo: Kodansha International, →ISBN, part 1 (A Tea Drinker’s Guide), page 34