What You Need to Know
During pan‑cooking the rice starch gelatinizes around 70 °C, forming a semi‑solid matrix that holds the batter together. Added proteins denature between 60–70 °C, contributing to structure and flavor, while turmeric’s curcumin oxidizes at high heat to give the characteristic yellow hue. Coconut milk fat lowers surface tension, improving mouthfeel and reducing brittleness.
The Science
Primary Reaction
Gelatinization of rice starch and denaturation of added proteins during pan‑cooking