Description
Controlled hydration and steam heat induce starch gelatinization while maintaining grain integrity.
Technical
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.
Culinary Significance
Creates cohesive yet separate grains essential for dim sum and desserts like mango sticky rice.
Science
Primary Reaction
starch gelatinization
Parameters
Temperature
100°C optimal
98°C to 103°C range
Time
22 min
15 min – 30 min
Equipment
Bamboo steamers (traditionally Phyllostachys bambusoides)Cheesecloth for modern setups