from The Century Dictionary and Cyclopedia

  • n. Ground rice, used for making puddings, gruel for infants, etc., and as a face-powder.
  • n. The layer of the rice kernel next the cuticle, rubbed off as a powder in the processes of hulling and polishing. Its food-value is many times greater than that of the polished grain, since it includes nearly all the fats. Not being by itself palatable the flour is used only as stock food. Also called rice-meal and rice-dust.


Sorry, no etymologies found.


  • Mimi Ritzen Crawford for The Wall Street Journal This string hoppers dish, shown here, is prepared with spaghetti-like strings of rice-flour dough, coconut gravy and a choice of onion or coconut spices.

    Sri Lankan on Curry Row

  • Samantha Sin for The Wall Street Journal Cheung fan, here at Tim Ho Win, is a thin sheet of rice-flour batter that's steamed, filled and rolled.

    The Heart of Dim Sum

  • The telltale sign of a perfect har gao lies in the number of creases along the edge where the rice-flour skin seals together: 12 or more is deemed the work of a master chef.

    The Heart of Dim Sum

  • A traditional dim-sum kitchen has six stations: prep; cheung fan (a roll made of a thin sheet of rice-flour batter, steamed and then rolled up into long tubes, often filled with meats); steamers; deep-fryers; filling; and the last, the folding station, where the flour-dough skin of a dim sum dumpling is "folded" over the filling.

    The Heart of Dim Sum

  • The process is called lai, or pulling: A damp towel is placed over a hot metal surface, a thin layer of rice-flour batter is spread on top, and when the translucent sheet turns opaque -- a signal it is done, which happens within seconds -- the burning-hot cloth must be ripped away from the rice-flour sheet in a quick pulling motion.

    The Heart of Dim Sum

  • The next station is where cheung fan, the thin, transparent rice-flour rolls, are made.

    The Heart of Dim Sum

  • I had fried bananas, crunchy coconut wrapped in a green pancake, red bean paste in a rice-flour dumpling, thin yellow noodles in soup, and about a dozen other things I can't even remember now.

    April 15th, 2007

  • David Hagerman for The Wall Street Journal And to finish things off, Madam Kwan's cendol (shaved ice, pandan leaf-flavored rice-flour noodles, and red beans doused with coconut milk and palm-sugar syrup) and ABC, or ais batur campur ( "mixed ice," which is shaved ice doused with condensed milk, coconut milk and a flavored syrup, in this case pink-flavored).

    Street Food, Smart Setting

  • David Hagerman for The Wall Street Journal On the front porch of one butter-yellow bungalow you may find a woman making and selling chai kueh, steamed rice-flour dumplings filled with jicama, carrot and bean sprouts, and served with a tangy tomato-and-chili sauce.

    Island Living

  • In the shadow of Tienmu's giant Mitsukoshi department store, the pastry shop offers homemade dango, chewy rice-flour sweets skewered on a bamboo stick for easy eating.

    Foreign Places


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