Corner Café

Flours & Starches

A pictorial guide to flours and starches available in Australia.

Bread Flour a.k.a. High-Protein or High-Gluten Flour

Cake Flour a.k.a. Low-Protein or Low-Gluten Flour

High-Protein (left) and Low-Protein (right) Wheat Flour
High-Protein or High-Gluten Flour a.k.a. Bread Flour (left) – from Taiwan
Low-Protein or Low-Gluten Flour a.k.a. Cake Flour (right) – from Taiwan

Bread Flour
Bread Flour from Taiwan (new packaging 2006)

Cake Flour
Cake Flour from Taiwan (new packaging 2006)

Bread Flour
Bread Flour from Taiwan (Six Fortune brand)

Bread Flour from Indonesia (Photo courtesy of WhItE_PoPlAr)
Bread Flour from Indonesia (Photo courtesy of WhItE_PoPlAr)

Bread Flour (Photo courtesy of Jan)
Bread Flour (Photo courtesy of Jan)

Cake Flour made in Indonesia (Photo courtesy of Jan)
Cake Flour made in Indonesia (Photo courtesy of Jan)

Special White Flour used for making Chinese steamed buns.

Vietnamese Pau Flour (Photo courtesy of Jan)
Vietnamese Pau Flour (Photo courtesy of Jan)

Yeast and Bread Improver (Photo courtesy of WhItE_PoPlAr)
Yeast and Bread Improver (Photo courtesy of WhItE_PoPlAr)

Bread Improver
Bread Improver

Continental Flour
Continental Flour a.k.a. Roti Flour (Indian-Style)

Atta Flour a.k.a. Chapati Flour
Atta Flour a.k.a. Chapati Flour (Indian Wholemeal Low-Gluten Flour)

Fine Semolina Flour
Fine Semolina Flour

Gluten Flour (Powdered Gluten)
Gluten Flour (Powdered Gluten)

Wheat Starch
Wheat Starch for making Dim Sums

Real Cornflour a.k.a. Corn Starch (left), Wheat-Based Cornflour a.k.a. Wheat Starch (right)
Real Cornflour a.k.a. Corn Starch (left)
Wheaten Cornflour a.k.a. Wheat Starch (right)

Corn Starch
Corn Starch

Custard Powder
Custard Powder: Two brands of Custard Powder readily available in all supermarkets

Mung Bean Starch a.k.a. Hun Kwee Flour (Malaysian/Singaporean/Indonesian-Type)
Mung Bean Starch a.k.a. Hun Kwee Flour

Thai (left), Malaysian/Singaporean/Indonesian (right)
Mung Bean Starch:
Thai (left)
Malaysian/Singaporean/Indonesian (right)

Mung Bean Flour, meal from whole mung bean (not to be confused with Mung Bean Starch)
Mung Bean Flour, meal from whole mung bean (not to be confused with Mung Bean Starch)

Water Chestnut Starch
Water Chestnut Starch

Asian Rice Flour
Rice Flour (Asian-Type)

This is the type to use when making shortbread, as it is not ground as fine as Asian-Type Rice Flour
Rice Flour (Western-Type) a.k.a. Ground Rice: This is the type to use when making shortbread, as it is not ground as fine as Asian-Type Rice Flour

Glutinous Rice Flour
Glutinous Rice Flour

Cooked Glutinous Rice Flour a.k.a. Koh Fun
Cooked Glutinous Rice Flour a.k.a. Koh Fun


  1. Hi, SeaDragon, thank you so much for sharing all your tips and recipes.
    I have a recipe that called for cooked glutinous rice flour(koh fun).
    I live in Toronto and we have lots of Asian markets here, but I can`t
    find this flour. Is there a substitute for this particular flour.


    Comment by sue — April 5, 2009 @ 2:47 am | Reply

    • sue,
      Unfortunately there is no substitution for koh fun. What is the recipe you want to make, sometimes there is an alternative method of making using the (raw) glutinous rice flour.

      Comment by SeaDragon — April 5, 2009 @ 11:51 am | Reply

    • hi, actually, you can buy glutinous rice flour to make the cooked glutinous rice flour. put the flour in a pan, over low/medium heat, slowly cooked it, stir occasionally until it turn to light brown in color.

      Comment by yukimura — December 16, 2012 @ 10:49 am | Reply

      • Unfortunately this won’t work for cakes that require the cooked glutinous rice flour. The finished cake will crumble into flour. There is no substitute for the cooked glutinous rice flour and is impossible to convert ordinary glutinous rice flour into the cooked variety at home.

        Comment by vietcook — August 13, 2014 @ 4:57 pm | Reply

  2. Thank you so much for your prompt reply, SeaDragon. I was learning how to make the
    Wife Cake (Lao Por Bing), recipe from Florence of the Do What I Like blog. Her recipe
    for the cake filling calls for 70gm. of commercialized cooked glutinous rice flour,
    which is koh fun. I hope you can help and advise me. I am still searching high and
    low here in Toronto for the flour in the meantime and keeping my fingers crossed.


    Comment by Sue — April 5, 2009 @ 3:57 pm | Reply

    • Sue,
      Maybe the Asian stores are out of stock?

      Since the koh fun you want is only a small amount, you may want to try making your own koh fun (I have not tested this myself, so not sure how good the result is):
      Line a steamer basket with holes at the base with a double or triple-layer of muslin, spread a thin layer of raw glutinous rice flour evenly on the muslin. Steam over high heat for about 10-15 minutes. Remove the flour, sift the flour to get rid of lumps. Tip the sifted flour into a dry wok, stir-fry over low heat for about another 10-15 minutes. Try not to brown the flour, but you want to thoroughly cook the flour evenly through. Let cool, and sift again if necessary to get rid of any lumps. Use as per recipe.

      Comment by SeaDragon — April 7, 2009 @ 8:26 pm | Reply

      • Oh, guess what, SeaDragon, I finally found my koh fun flour! You should have heard me squeal
        in delight when I saw the product, I was going thru each shelf of the flour aisle. Everyone
        turned and looked at me when they heard my squeal, thinking I’ve hurt myself…I told them, I’m
        fine, just very happy and excited that I’ve finally found what I was looking for. Some turned
        away disgusted, some smile with me knowingly…:-)

        Thank you so much for teaching me how to make my own koh fun, I will keep your recipe, you never
        know, thank you again, you are very kind and helpful.

        I am going to try out the Lo Por Ping recipe and will let you know how it turn out and Florence
        as well, cos’ this is her recipe. I may start to blog too, for it’s so interesting to read
        everyone’s blog.


        Comment by Sue — April 8, 2009 @ 2:44 pm | Reply

        • Haha, I know the feeling, after trying to find an ingredient for so long and finally found it 🙂

          Comment by SeaDragon — April 10, 2009 @ 7:33 pm | Reply

  3. hi seadragon,

    im currently in melb but cant seem to find koh fun in any of the asian marts around ><
    do u happen to know of any shop that will have it?? thanks!!

    Comment by clara — July 6, 2009 @ 3:26 pm | Reply

    • Have a look at this list I compiled previously: Where to Find that Ingredient or Bakeware. Try KFL or Minh Phat which usually stock Koh Fun, but sometimes they do run out of stocks occasionally.

      Comment by SeaDragon — July 6, 2009 @ 8:56 pm | Reply

    • There it’s called “fried glutinous rice flour” + it’s available in ANY Chinese or Vietnamese grocery shop.

      Comment by vietcook — March 21, 2014 @ 1:13 am | Reply

  4. Hi, I was wondering if you could help me find the place in Toronto that sells Koh Fun. I’ve looked desperately for it but cannot find it. Thanks so much!

    Comment by Chris — August 22, 2009 @ 3:34 am | Reply

  5. Hi, Chris, sorry for the late reply..I noticed that all Asian supermarket up here in Markham, Ont. now have koh fun…I was desperately looking for it too, earlier. If you are living in Toronto downtown, try the T&T supermarket, I’m sure they have it too. Hope this will help you and good luck…if you still can’t find it let me know and I’ll see if I can get it for you, okay…

    Comment by Sue — August 26, 2009 @ 12:20 am | Reply

    • Hi Sue,
      Thank you so much for helping answered the question 🙂

      Comment by SeaDragon — October 4, 2009 @ 9:41 am | Reply

  6. Hi Sue- Thanks so much for the info….I will make sure to look for it when we make the drive from Detroit to Toronto. Thanks again!

    Comment by Chris — September 2, 2009 @ 10:50 pm | Reply

  7. Hi, I’m from Melbourne, I’ve seen the above brands of cake flour (Six fortune, DIY, Yi Feng)in the grocery stores and I’m just wondering is there one that you recommend? I want to bake a chiffon cake and I don’t know which brand of cake flour I should get. Please let me know. Thanks! 🙂

    Comment by Lily — October 26, 2009 @ 6:16 pm | Reply

    • I have used different brands, they all seemed OK. I usually buy the DIY (Sunlight brand) or Six fortune, as they are the ones usually stocked by my local Chinese supermarket. Sometimes these brands are out of stock, so I tried different brands, so far, no problems at all.

      Comment by SeaDragon — October 31, 2009 @ 7:21 am | Reply

  8. ^ Thanks for your reply!

    Comment by Lily — November 4, 2009 @ 1:19 am | Reply

  9. Hi Seadragon,
    Great work on compiling this site!I have 2 questions that I hope you can answer. First, I bought a packet of No Frills Cornflour that turned out to be wheaten corn flour which means it’s just wheat starch and then I bought the Chinese brand wheat starch you have as your picture and I was wondering if they are the same thing and are they interchangeable? Also, when Asian recipes call for cornstarch, do they actually mean cornstarch such as in frying?

    Comment by luca — December 30, 2009 @ 12:48 am | Reply

    • In my experience, wheaten cornflour and the Chinese wheat starch are the same thing, I have interchanged using them without any problems. For Asian recipes, I have also interchanged between the real cornstarch with wheaten cornflour without any problems.

      Comment by SeaDragon — December 30, 2009 @ 4:02 pm | Reply

  10. Thanks for that! Can you tell me what role wheat starch and tapioca starch have? Especially since I’ve made the Kooh chai kuih and other sites have used different ratios (by cups) of wheat starch to tapioca starch (they’ve used 1 1/4 C to 1/4 C and 3/4 C to 1/4C ) so I was wondering why there is such a huge variant betweent he different recipes.
    Thanks a lot again!

    Comment by luca — January 3, 2010 @ 5:22 pm | Reply

    • Different starches will have different thickening power. Here in making the kuih skin, they provide texture, some starch will give a Q texture, so by varying the ratio, you will get a slightly different ‘Q’-ness of the skin.

      Comment by SeaDragon — January 5, 2010 @ 4:41 pm | Reply

  11. Hi SD, can you tell me what’s the difference btw Mung Bean Starch and Mung Bean Flour and when each is used? Two of the packages you show us are labeled “flour” but one is actually a starch, so how can you tell?

    Comment by hmi4 — March 10, 2010 @ 6:12 am | Reply

    • Mung bean flour is ground directly from mung beans, whereas mung bean starch is only the starch extracted from the mung beans, like all the other starches extracted from wheat flour, corn etc, except different type of starch all have different strength, and slightly different properties.

      You need to read the ingredient list on the package, if it says starch then it is mung bean starch, if it says mung beans then it is mung bean flour. Mung bean flour is off white/pale ‘yellow’ in colour, mung bean starch is white.

      Mung bean starch is used like other starches, it is set into a soft ‘jelly’-like kueh, which can be then used to stir-fry. Mung bean flour is used to make Cantonese Almond Crumbles (see my recipe in this blog).

      Comment by SeaDragon — March 12, 2010 @ 5:39 am | Reply

  12. hi Sea Dragon,

    I am really interested in trying out your recipes. I have been living in Brisbane for 6 years but i really missed the kuih kuih and bread back home. I wanted to try to make kuih talam but the problem is alkaline water is banned in store now so what can i do ? Anything to replace it or how can i go about getting it?

    Comment by Judy — July 13, 2010 @ 9:33 pm | Reply

    • Hi Judy,
      Just omit it. It is basically used to increase the springiness of the kuih, without it the kuih is just a little bit softer.

      Comment by SeaDragon — July 13, 2010 @ 10:08 pm | Reply

  13. Thanks for the help, does that means also if any other kuih that required alkaline water i can omit it as well? If that is so, there is so many things i want to make but because of the alkaline water it somehow prevent me from going further.

    Comment by Judy — July 14, 2010 @ 11:13 am | Reply

    • Yes, most recipes you can omit the alkaline water, however just be aware that in some recipes it is used to provide some other functions, so cannot be omitted.

      Comment by SeaDragon — July 17, 2010 @ 6:34 pm | Reply

      • Thank you once again. I tried making the kuih talam… everyone loves it… but i add more thin milk for both layers to make it softer which i like best…:)

        Comment by Judy — July 18, 2010 @ 12:13 am | Reply

  14. Hi Sea Dragon!
    I’m from Medan, Indonesia and still learning how to make Chilled Moon Cake. One of the ingredients is Koh Fun, and it’s difficult to find in my place. Any idea where to find it? Thanks 🙂

    Comment by Alex — August 11, 2010 @ 1:36 am | Reply

    • Sorry, have no idea where you could find koh fun in Indonesia. Try shops run by Cantonese, maybe…

      Comment by SeaDragon — August 13, 2010 @ 6:34 pm | Reply

    • It is not available anywhere in Indonesia. I’ve looked everywhere. If someone knows where I could actually buy the cooked/fried glutinous flour in Indonesia, then please DO let us know.

      Comment by vietcook — August 13, 2014 @ 5:08 pm | Reply

  15. Hi,
    i’m currently living in sydney.
    where would i be able to find mung bean FLOUR?
    i’ve gone to my local asian grocery stores and the ones in the next couple of suburbs.
    i’m contemplating on trying the city, but do they sell them in sydney?
    and what is the real difference between the flour and starch?
    thanks in advance!

    Comment by emily — August 27, 2010 @ 12:06 am | Reply

    • Sorry, I’m not familiar with Sydney shops. Try shops in suburbs with a lot of Asians.

      Mung bean starch is just the starch extracted from mung beans, mung bean flour is ground from whole mung beans with some rice flour added already ready to use. Think for example the difference between plain flour and wheat starch.

      Comment by SeaDragon — September 6, 2010 @ 5:43 pm | Reply

  16. Hello SeaDragon,
    Firstly, thanks for clarifying the difference between mung bean starch and flour. I’ve spent 4 nights on the internet searching for this information and asked at a number of different Asian grocery stores in Wellington, New Zealand who have all told me they are the same thing! I just knew they were wrong.

    I was wondering if you could help me though. I have become addicted to Chinese Almond Cakes (Makau style), made with mung bean flour which I have been buying. I would like to try to make them but cannot find a good recipe. Do you know of one? Also, I cannot get mung bean flour here. I will make my own with dried mung beans. But how much rice flour do I need to add to make this right for almond cakes?

    Thank you so much for your time and information!

    Kind regards, Bobi

    Comment by Bobi — September 23, 2010 @ 4:12 pm | Reply

    • Is this Cantonese Almond Crumbles what you are after? Unfortunately ou have to buy the pre-mixed mung bean flour, I have no information about how to make up the flour yourself. As far as I know the flour is already pre-cooked.

      Comment by SeaDragon — October 8, 2010 @ 8:52 pm | Reply

  17. where do u find mung bean flour/starch in malaysia? i cant find it!

    Comment by quinie — November 30, 2010 @ 7:40 pm | Reply

    • That’s strange? It should be a very common ingredient in M’sia. Did you ask for it in Chinese, lek tau hun?

      Comment by SeaDragon — December 2, 2010 @ 4:43 pm | Reply

    • Hi,
      I’m from M’sia. Have you found your mung bean flour n starch? Which part of M’sia are you in? If you are staying in the city, try the hypermarkets for mung bean starch. As for mung bean flour, I’ve seen them in baking supplies stores.

      Comment by Shereen — January 19, 2011 @ 2:33 am | Reply

  18. Hi Sea Dragon
    I intend to make steam buns but Chinese white flour is expensive than the ordinary white All purpose flour (which is not even white when steamed) can I use the rice flour instead? Will it turn to be soft and fluffy?


    Comment by Pink Panther — January 9, 2011 @ 9:01 pm | Reply

    • Unfortunately, using the special white flour is the only option to get white buns. There’s another option of adding vinegar to the water for steaming, it will help a little to make the buns not so yellow when using normal plain flour.

      Rice flour is not suitable as it is the gluten in the wheat flour that makes the buns soft and fluffy.

      Comment by SeaDragon — January 10, 2011 @ 12:15 pm | Reply

  19. Hi Seadragon

    I read somewhere (internet) that low protein in flour
    makes the buns soft and fluffy. I bought an all purpose flour with 5% protein on the Nutrition Info, it’s a Home Brand All Purpose Flour (from New Zealand where I live) Is it true?
    PS –
    The reason I asked if I can use rice flour for steam buns is that I read a recipe of buns using this flour,


    Pink Panther

    Comment by Pink Panther — January 13, 2011 @ 10:49 am | Reply

    • Hmm, it depends of which type of buns you want to make, if it is the Cantonese Char Siew Pau type, then low protein is the key. But it is more soft and glutinuous (sticky texture) but not really fluffy. If it is the normal generic type, then higher protein using plain flour about 10% protein is needed, then you get soft and fluffy (airy) texture.

      AS for the rice flour buns, I’ve never heard that before but I reckon that may be a recipe created for people who are wheat-intolerant, who need to eat gluten-free products. Have you try that type of buns before? I suspect the texture might be completely different… but I could be wrong.

      Comment by SeaDragon — January 13, 2011 @ 5:27 pm | Reply

  20. where can i find the mung bean starch here in singapore?? i found the 1 shown in the picture but i heard its mixed with vanila powder?? so anyone seen or bought any in johor?

    Comment by miki — February 18, 2011 @ 3:29 pm | Reply

    • Sorry, can’t really help you with your search. Maybe try asking Gina at Kitchen Capers?

      Comment by SeaDragon — February 20, 2011 @ 8:54 pm | Reply

  21. Hi, just came across this site as I was looking for Kor fun and mung bean flour. Could not find them for purchase online. I live in northwestern ontario, canada and do not have chinese grocery store or a chinatown. Does any one knows of a online store that sell both kor fun and mung bean flour – like the picture that is posted by SD?

    Thanks and thank you, SD for listing the flour and purpose.

    Comment by Jan — March 20, 2011 @ 1:10 pm | Reply

    • No worries, hope someone can help you with your search.

      Comment by SeaDragon — March 22, 2011 @ 9:03 pm | Reply

  22. I found a Bo Lo Bao recipe,, and for the filling, they ask for custard flour and tungmin flour. Is there a substitue for them?

    Comment by Prudence — June 13, 2011 @ 11:50 am | Reply

    • I guess you can use cornflour/cornstarch for the custard powder and tungmin flour is basically cornflour. You would be better asking the question at her blog as I don’t know that recipe.

      Comment by SeaDragon — June 13, 2011 @ 12:14 pm | Reply

      • omg! you’re right. why didn’t i think of that….. thanks anyways 🙂

        Comment by Prudence — June 13, 2011 @ 2:40 pm | Reply

  23. I am in the US and found a gluten-free bread recipe from Australia that calls for “cornflour (corn starch).” Does that mean I should use the regular US white corn starch, or the yellow cornflour I have which is finely ground cornmeal? Thanks.

    Comment by Carol Lussier — June 25, 2011 @ 7:47 am | Reply

  24. I am from Kuala Lumpur, Malaysia. May i know where to buy wheat starch? Thank You.

    Comment by Ricky Tan — July 12, 2011 @ 12:27 am | Reply

    • Just look for cornflour and read the ingredient list on the box, it should say made from wheat. Otherwise look for the wheat starch for making dim sums.

      Comment by SeaDragon — July 12, 2011 @ 7:00 am | Reply

  25. HI I’m from Indonesia, I’m looking for cooked glutinous rice flour. But i only fine glutinous rice floor. So can cook the flour using wok so it became cooke glutinoues rice flour? I want to make snow skin mooncake. Need your feed back, thank you

    Comment by hann — August 20, 2011 @ 5:50 pm | Reply

    • Hmmm, not too sure as I have not tried it myself. I only heard that if you want to make it yourself, try steaming the flour instead (spread flour on top of a piece of muslin cloth and steam – but not sure for how long maybe same time as steamed rice – cool then sieve). If you cook it in the wok, won’t the flour turn golden brown?

      Comment by SeaDragon — August 20, 2011 @ 6:08 pm | Reply

  26. […] which is commonly eaten cold and fresh. It has a elastic, chewy and soft skin. It is made of Cooked Glutinous Rice flour (Gao Fen) which you can get at any Asian grocery shops or bakery supply shops. This is a must try recipe for […]

    Pingback by Snowskin Mooncake|Ping Pei Mooncake|Crystal Mooncakes | Easy Asian Recipes at — September 1, 2011 @ 2:34 am | Reply

  27. […] which is commonly eaten cold and fresh. It has a elastic, chewy and soft skin. It is made of Cooked Glutinous Rice flour (Gao Fen) which you can get at any Asian grocery shops or bakery supply shops. This is a must try recipe for […]

    Pingback by Snow Skin Mooncake | Snow Skin Mooncake Recipe | Easy Asian Recipes at — September 1, 2011 @ 2:40 am | Reply

  28. where can i find or buy mung bean flour here in hongkong?

    Comment by jizza cava — September 17, 2011 @ 12:11 am | Reply

    • Hmm, I can’t help you with that but I would have thought it would be very easy to buy that in HK, as all the mung bean flours available overseas are made in HK.

      Comment by SeaDragon — September 17, 2011 @ 12:44 pm | Reply

  29. I am trying to make cendol. The recipes I have found on the internet seem to say that using bean flour is the traditional Malaysian way. But the bean flour I’m using (yellowish, fairly coarse) doesn’t jelly-up or stick together when put into ice water. Is it possible the recipe should be bean starch instead of bean flour (some of the substitute recipes mention rice flour, tapioca flour and sago flour)?

    Comment by Sue — November 27, 2011 @ 1:00 pm | Reply

    • Yes, you must use a starch to make cendol. The flour you used sounded like ground mung bean. Unfortunately many old recipes when they said mung bean flour, they actually meant mung bean starch, so you have to be careful, as cendol is a starchy product. Same for tapioca flour and sago flour, they are both starch and should have been clearly labelled as tapioca starch or sago starch. Hope these help.

      Comment by SeaDragon — November 27, 2011 @ 5:18 pm | Reply

  30. hi, I live in Sydney and recently tried making kuih talam. It was good except not ‘chewy’ enough on the green layer. I have used 1/2 tsp alkaline water. how to make the kuih more elastic? Ada

    Comment by Ada Lim — January 10, 2012 @ 10:33 am | Reply

    • It is very difficult to answer without knowing what recipe you used to make the Talam. Did you use tapioca starch or mung bean starch at all?

      Comment by SeaDragon — January 10, 2012 @ 5:58 pm | Reply

  31. Do you know when a recipe called for a ingredient for “Cooked Glutinous Flour” what is it? Or to us here in Msia, I guess it is must be just the packet of Glutinous Flour, isn;t it? Not the kind of gooey flour.

    Comment by Mel — June 5, 2012 @ 12:54 pm | Reply

    • Is actually frying the glutinous flour over low flame till cooked. Not the raw flour you get from the shop.

      Comment by Swats — June 5, 2012 @ 2:06 pm | Reply

      • Mel,
        See the last pic above, it is called Koh Fun in Cantonese.

        Comment by SeaDragon — June 5, 2012 @ 5:42 pm | Reply

  32. Hi, can you please let me know where I can find Mung Bean Powder in Hong Kong? Or do u do online order? Looking forward for your reply.

    Thanks, Yo

    Comment by Yo — July 10, 2012 @ 4:17 am | Reply

    • Sorry, no idea, this is a hobby blog, not an online shop. I’m only providing info and pictures here in my blog as readers tend to ask what different baking products are, so they can see what they look like.

      Comment by SeaDragon — July 10, 2012 @ 6:49 pm | Reply

  33. Dear , can you help me , how to cook steam rice cake the chewy type? I have been tried for many times but it is not smiling and not very happy at all. I used Asian rice flour , cooked rice,Chinese wine bread, sugar , salt, eno and colour. What I do wrong I don’t really know, help me out here please. Thank you janaveeve .

    Comment by Janaveeve 2012 — August 12, 2012 @ 10:11 am | Reply

    • Are you referring to the Fatt Koh? I also don’t have success with them yet, maybe someone else can help.

      Comment by SeaDragon — August 12, 2012 @ 12:57 pm | Reply

    • Is the cake you are trying to make the same as what the Vietnamese call ‘Banh Bo’ or ‘Cow Cake’? I am not familiar with the Chinese cake names. The one I know is made from rice wine yeast, rice flour, but no eno, and then steamed. If that’s what you want then I can help.

      Comment by vietcook — August 13, 2014 @ 2:38 pm | Reply

  34. Hi sea dragon thank you for your tips, I m living in toronto,do you know where I can buy sago starch or sago flour here? Thank you

    Comment by Suntea — April 21, 2013 @ 1:22 am | Reply

    • Sorry, I wouldn’t have any ideas. But sago starch is very hard to get outside of SEA, usually it is tapioca sold as sago. Try Asian stores for tapioca starch/flour, and depending on what you want to use it for, you may be able to get away with using other starches, like corn starch.

      Comment by SeaDragon — April 21, 2013 @ 7:41 pm | Reply

  35. Thousands of thanks for your details sharing

    Comment by Sean — May 22, 2013 @ 2:45 pm | Reply

  36. I bought the koh fun but the English on the package says “Potato Starch” but the Chinese words are the same. Same brand too. I plan on making the snow skin moon cake with it. It’s tan colored flour so it’s not pure white.

    Comment by Foodie — September 13, 2013 @ 4:21 am | Reply

    • If the ingredient list is potato starch, then it is not koh fun, sometimes the name on the label is misleading, always check the ingredient list on the back of the package to make sure.

      Comment by SeaDragon — September 27, 2013 @ 8:48 pm | Reply

  37. Hi SD, I am trying to do muah chee. Is the normal glutinous rice flour better or cooked rice flour better in enhancing the taste? And there is white and black glutinous rice flour too?


    Comment by Eugene — February 12, 2014 @ 7:09 pm | Reply

    • With any food, it is always more flavourful if you start with raw ingredients. Using cooked ingredient usually is a shortcut, it would have lost some flavour as it has already been cooked, then packaged for sale.
      Yes, there are white and black glutinous rice flour, but I have not used black glutinous rice flour myself so can’t comment.

      Comment by SeaDragon — February 12, 2014 @ 7:28 pm | Reply

  38. Hi SD, is Hong Kong flour the same as low gluten flour? Thanks.

    Comment by Maureen — March 14, 2014 @ 11:31 pm | Reply

    • Hmm, if I remember correctly, Hong Kong flour is bleached white plain flour used for making steamed buns which has very white skin, it has medium gluten like normal plain flour.

      Comment by SeaDragon — March 15, 2014 @ 11:33 am | Reply

  39. Hi, i do searching semolina flour, best from corn. Wheat is a little hard. Common are coarse and fine. The corn fine type can be well, but where to find on KL pleas?
    Thanks a lot. Tomas

    Comment by Tomas — June 28, 2014 @ 12:16 am | Reply

  40. I am making a red bean cake recipe that calls for glutinous rice flour and have a package of steamed bun flour. Are they the same type of flour?

    Comment by Bev — August 12, 2014 @ 6:29 am | Reply

    • No they are not the same. There is no substitute for glutinous rice flour.

      Comment by vietcook — August 13, 2014 @ 2:27 pm | Reply

  41. Hi sea dragon, I’m living in Toronto, can you show me where can I find bread improver ?? Thank you so much

    Comment by Phuong — September 12, 2014 @ 9:57 am | Reply

    • LOL, I’m in Australia, I have no idea whereabout you can get it in Toronto.

      Comment by SeaDragon — September 12, 2014 @ 4:16 pm | Reply

  42. I want by fried wheat starch(cock brand).can you help me please.thank

    Comment by mai — September 13, 2014 @ 9:02 am | Reply

  43. Thanks so much for putting together this site. I was trying to make a type of sesame ball with bananas inside using glutinous rice flour (GRF) for the first time. I noticed that the inside was more like bread (crumbly) inside rather than the translucent, chewy gel-like interiors I’m used to. Are there special tips for working with GRF? Kneed it longer? Too much flour? Please help. Thanks

    Comment by Tricia — September 15, 2014 @ 2:46 pm | Reply

    • Kneading is not a problem as we are not dealing with gluten with glutinous rice flour, as long as the dough is smooth it is fine to use. To me it sounds like your dough is too dry, or you did not cover your uncooked balls and they dried out before you fried them.

      I have not made fried sesame balls before, however when I make glutinous rice dough, I like to boil part of the dough (can’t remember the proportion off the top of my head but I think take about 1/5 of the dough and boil) , then combine it back with the dough. This is an old method/step for making glutinous rice dough that many modern recipes skip to make the recipes ‘easier’ to make. See my Yee Puah recipe for the method.

      Comment by SeaDragon — September 15, 2014 @ 6:04 pm | Reply

  44. Can you help me what can I use as a substitute for mung bean starch? I couldn’t find mung bean starch here in my country. Thanks

    Comment by Donalie — March 12, 2015 @ 1:30 am | Reply

    • Depending on what you are using it for, if it is only a small amount, you may substitute with other types of starch, such as corn starch, wheat starch, tapioca starch etc.

      Comment by SeaDragon — March 12, 2015 @ 7:30 am | Reply

  45. Organic Mung Bean Starch,
    warm hello, I wanted to take mung bean starch for health purposes (something called reverse starch)
    i am concerned about buying one that is not sprayed with pesticides or using gmo etc..
    any ideas?
    thanks Tee

    Comment by Teresa — May 13, 2015 @ 2:12 pm | Reply

    • Sorry, I wouldn’t have a clue. It would be better to ask where you shop if they knew their supplier/producers are organic or not.

      Comment by SeaDragon — May 13, 2015 @ 8:41 pm | Reply

  46. As far as I know, the best and oldest mung bean starch in Indonesia is CAP 6 (since 1929).
    It is pure, 100 % mung bean starch, as printed at the package.
    Hope it might help.

    Comment by Tewe — October 19, 2015 @ 2:44 am | Reply

  47. Hi stumbled upon your site as I was looking whereabouts to buy sago flour in Sydney? Tried Hurstville Asian market and couldn’t find it

    Comment by Hhuiling — January 6, 2016 @ 4:53 pm | Reply

    • Don’t think real sago flour is available in Australia. You would be better look for tapioca flour/starch. I have seen “sago” starch, but after a closer inspection at the back of the package, it said ingredient is tapioca 0_0

      Comment by SeaDragon — January 6, 2016 @ 6:19 pm | Reply

      • You should consider using mung bean starch instead of sago / tapioka.
        Mung bean has softer character , much more vitamin and anti oxidant.

        Comment by Hunkwe cap 6 — January 11, 2016 @ 12:50 am | Reply

        • It really depends on what it is to be used for, some people may not want too soft texture in kuih making. In general, different starches can be used interchangeably, but all starches have different strength, and different clarity, so keep that in mind.

          Comment by SeaDragon — January 11, 2016 @ 8:28 pm | Reply

  48. Hi im trying to look for flour doing chine pull noodle LA MIAN. THE FLOUR CALL PENG HUI 蓬灰。I WONDER IF YOU HAVE. TQ

    Comment by Image Li — March 6, 2016 @ 1:41 am | Reply

    • Unusual ingredient like this is rarely available outside China. I did a search and I think you can use lye water to substitute penghui, as it is basically to increase the “Q”ness of the noodle.

      Comment by SeaDragon — March 6, 2016 @ 9:40 am | Reply

  49. Where can I get wheat starch in Hong Kong

    Comment by Belmera — October 22, 2016 @ 3:49 am | Reply

  50. Please can anyone tell me where to get mung bean flour ( not starch) in Melbourne, Australia? I made a dessert in Singapore using the flour, but cannot find it here. Perhaps there is a substitute.

    Comment by Roseanne Evans — November 2, 2016 @ 10:52 am | Reply

  51. Hi I am looking for the Cock Brand wheat starch in melbourne Australia, and not having any luck. Help?

    Comment by Ysabella — July 24, 2018 @ 12:55 pm | Reply

    • The Chinese supermarkets or groceries should carry this brand, for example KFL, there are a few shops around Melbourne. Or look for cornflour in Coles or Woolworths, look at the ingredients list on the box, which should say made from wheat.

      Comment by SeaDragon — July 24, 2018 @ 3:15 pm | Reply

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