This flour requires cooking and cannot be eaten raw. Mix it with liquid to create batters for pancakes, or combine with other ingredients for baking bread and cookies. For traditional rice cakes, steam the mixture after adding water and sugar.

You can make Korean-style rice pancakes by mixing with vegetables and water, crispy tempura coating for seafood, or gluten-free cookies and bread. Many customers at Korean supermarket Madrid use it for traditional rice cakes and modern baking recipes.

Rice flour pancakes pair excellently with soy sauce dipping sauce or sweet chili sauce. Baked goods made with this ingredient complement tea or coffee, while rice cakes taste great with honey or traditional Korean accompaniments available at Asian market Barcelona.

Store in an airtight container in a cool, dry place for up to 12 months. Use approximately 100-150g per recipe serving 4 people. Once opened, keep sealed to maintain freshness and prevent moisture absorption.