What You Need to Know
Amylopectin (≥98% in glutinous rice) undergoes reversible swelling during soaking, then irreversible crystalline-to-amorphous transition at 60–85°C during steaming. Lactic acid from bamboo inhibits excessive starch leaching.
Creates cohesive yet separate grains essential for dim sum and desserts like mango sticky rice.
Key Parameters
Temperature
100°C
98°C - 103°C
Time
22 min
15 min - 30 min
Equipment
Bamboo steamers (traditionally Phyllostachys bambusoides)Cheesecloth for modern setups
Steps
- 1.
Lo mai gai (Cantonese): Creates edible wrapper for chicken parcels
- 2.
Khao niao mamuang (Thai): Provides structural base for coconut sauce
The Science
Primary Reaction
starch gelatinization