22 replies to this topic

[digger]

Well I am steaming some glutinous rice that I have had in a bucket under water fermenting away for the last week.

I have to say it is certainly has a particular odour, which in a strange way I seem to quite like. I am not so sure the misses will agree when she gets in.

Edited by digger, 19 August 2008 - 07:43 PM.

[phildunford]

I personally prefer sniffing red gum, but it's all a matter of taste

[digger]

Well I tried SGRS for the first time, I added the same amount that I would have done if using dextrin. I have to say it seems to be a far better binder than dextrin. I will use far less next time.

[Steve]

We sell SGRS on Inoxia nowerdays. It's really good stuff to work with.

[digger]

We sell SGRS on Inoxia nowerdays. It's really good stuff to work with.

It is tempting to buy it rather than mess around making it, but it only costs me £1.75/kg from the local continental food shop for the rice and the rest of the processing probably doubles that cost.

Edited by digger, 02 September 2008 - 09:59 PM.

[50AE]

I recently made some SGRS with glutinous rice. I bought a kilo of it and I soaked some in water for a few days. Then, I steamed the wet rice until it became sticky. Then, I pounded it in a mass using a wooden rammer and I let it dry in the sun. The product was very hard. Finally, I put the hard pieces of it in a grocery bag and smashed it into small pieces using a hammer. The small pieces where reduced to powder using a coffee grinder.

Edited by 50AE, 28 May 2009 - 10:26 AM.

[digger]

I always thought it had to baked after steaming to make the starch soluble. I would like to be proved wrong though.

[50AE]

Well, SGRS seems to dissolve slower than dextrin. But once it dissolves, it becomes very sticky. Maybe this property gives it an advantage for rolling stars.