Stone-milled glutinous rice flour from Lee Cheung Woo, the Hong Kong flour and condiment maker established in 1938 in Yuen Long. The water-milled process produces a fine, silky powder that hydrates evenly and gives Cantonese rice doughs their characteristic chewy, glossy bite. Use to make 煎堆 (sesame balls), 油角 (fried dumplings), and 蒸糕 (steamed rice cakes). 600g bag, sealed for kitchen storage. Naturally gluten-free.
Glutinous Rice
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Stone-milled glutinous rice flour from Lee Cheung Woo, the Hong Kong flour and condiment maker established in 1938 in Yuen Long. The water-milled process produces a fine, silky powder that hydrates evenly and gives Cantonese rice doughs their characteristic chewy, glossy bite. Use to make 煎堆 (sesame balls), 油角 (fried dumplings), and 蒸糕 (steamed rice cakes). 600g bag, sealed for kitchen storage. Naturally gluten-free.
Glutinous Rice
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