Cooking In European cooking, a mixture of butter and flour called a roux is used to thicken liquids to make stews or sauces. In Asian cooking, a similar effect is obtained from a mixture of rice or corn starch and water. These techniques rely on the properties of starches to create simpler mucilaginous saccharides during cooking, which causes the familiar thickening of sauces. This thickening will break down, however, under additional heat. Types of fat include vegetable oils, animal products such as butter and lard, as well as fats from grains, including corn and flax oils. Fats are used in a
Rice flour to create mochi or as a thickener for sauces. Another variety called is produced from ground uncooked glutinous rice and is often used to produce confectioneries. The non-glutinous variety called is made from short-grain rice and is primarily used for creating confectioneries. In the Philippines, rice flour isn't traditionally prepared dry. Rather it is made by first soaking uncooked glutinous rice overnight (usually allowing it to slightly ferment) then grinding the results (traditionally with stone mills) into a rich and smooth viscous rice dough known as "galapóng". It is the basis for numerous types of native rice cakes and desserts