Beurre manié Beurre manié Beurre manié (French "kneaded butter") is a dough, consisting of equal parts of soft butter and flour, used to thicken soups and sauces. By kneading the flour and butter together, the flour particles are coated in butter. When the beurre manié is whisked into a hot or warm liquid, the butter melts, releasing the flour particles without creating lumps. Beurre manié should not be confused with roux, which is also a thickener made of equal parts of sometimes clarified butter or many other oils and flour, but which is cooked before use. Beurre manié is also used as
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