Flours & Grains

Crispy Coatings with Full Flavor

When it comes to achieving the perfect crunch, there’s no way around panko. Whether for vegetables, ebi fry shrimp, or Japanese katsu (chicken or pork cutlet), panko is the ideal choice. The airy, coarse breadcrumbs create a golden-brown coating with extra crunch. Thanks to its special structure, the crust remains light and becomes exceptionally crispy when fried without feeling heavy.

If you prefer something lighter yet still crispy, Japanese tempura flour is the perfect option and is also often used for sushi. The flour is simply mixed with cold water to create a thin batter. In hot oil, the coating puffs up lightly, gently envelops the ingredients, and develops a delicate, crisp texture. The result: golden and crunchy on the outside, juicy on the inside – ready to serve in just minutes.

For an especially convincing result, it is recommended to combine both coatings with a light dusting of fine cornstarch. First, lightly and evenly coat the ingredient with cornstarch. This step improves adhesion for the following coating and helps keep meat, for example, juicy during frying. Next, dip the ingredient into the wet batter and then carefully coat it with panko before placing it in hot oil. This creates a stable, evenly crispy crust with optimal texture and full flavor.

Which Grains Are Typically Used in Asian Cuisine?

Grains play a key role in Asian cuisine. The most important grains typically include:

• Rice: The most important staple food in Asia, available in many varieties such as jasmine rice, sushi rice, sticky rice, or basmati rice. It is boiled, steamed, or fried and served with vegetables, fish, and meat.
• Wheat: In Northern China, Korea, and Japan, wheat plays a major role and is used for dishes such as ramen and udon noodles, dumplings, bao buns, pancakes, and wraps. Wheat often replaces rice as the main carbohydrate.
• Millet: Historically one of the oldest staple foods in Northern China before rice became dominant. Today, it is still used for porridge, side dishes, and traditional meals.
• Barley: In Korea and Japan, barley is often processed into barley tea, mixed with rice, or used in simple everyday dishes such as boribap (barley rice with vegetables).
• Buckwheat: Botanically not a true grain, but used like one, for example in Japanese soba noodles.

Asian Flour and Grains in Many Dishes

Asian flours and grains cannot simply be substituted at will. Each type serves a specific function – whether elastic, fluffy, crispy, or translucent. Typical dishes include:

• Japanese mochi: Only the special starch in glutinous rice flour creates the chewy, slightly stretchy consistency that cannot be achieved with regular rice flour.
• Bao buns made from wheat flour: The strong gluten structure of classic wheat flour allows the dough to become elastic and rise lightly when steamed.
• Rice noodles made from rice flour: Consisting mainly of rice flour and water, they are naturally gluten-free and have a slightly elastic yet delicate texture. Rice noodles are typical for pho in Vietnam or Pad Thai in Thailand.
• Dumplings: For jiaozi, gyoza, or mandu, wheat flour is usually used. This ensures the dough wrapper does not tear, keeps the filling juicy, and helps dumplings maintain their shape during cooking.
• Desserts with tapioca pearls: Tapioca starch is derived from cassava and is not technically a grain but is often categorized alongside flours. The translucent, slightly chewy pearls have a pudding-like consistency and are used in bubble tea or sweet coconut desserts.

Why Buy Asian Flour and Grains at Saigon Monsun?

• Authentic selection: Our Asian flour and grain products form the basis for countless dishes – from rice and noodles to dough for dumplings and bao buns.
• Perfect combinations: With the right flour and grains, authentic Asian dishes can be perfectly complemented with vegetables, sauces, meat, or crispy panko.
• Top quality: Our Asian assortment includes carefully selected products ideal for fried noodles, steamed dough specialties, or sweet treats.
• Versatile use: Whether for savory vegetable dishes, fine baked goods, or Asian desserts – Asian flours and grains are true all-rounders in the modern kitchen.
• Fast shipping: Your order is securely packaged and delivered within 1–3 business days. Orders over €49 qualify for free shipping.

Order Asian Flour and Grains at Saigon Monsun Now!

Immerse yourself in the world of Asian flours and grains and order rice flour, tapioca flour, panko breadcrumbs for coating, cornstarch, corn flour, and much more that you need to prepare authentic Asian dishes. Mochi, dumplings, rice noodles, or bao buns only succeed with the right types of flour. In addition to numerous flour and grain varieties, you will also find ready-made mixes such as pancake mix, Korean pancake mix, cake mix, flour blends for fried bananas, and much more.

If you have questions about our flour and grain varieties or their correct use, our team is always happy to assist you. Feel free to contact us via our contact form or by email. We are glad to help!

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FAQ – Asian Flour and Grains

What is the difference between corn flour and cornstarch?
Corn flour is ground from the whole corn kernel and contains starch as well as protein and fiber. It is suitable for doughs, flatbreads, or baked goods. Cornstarch, on the other hand, is a pure, very fine starch product. It is mainly used to thicken sauces and soups or to create especially crispy coatings – particularly in Asian cuisine.

Which Asian flours are gluten-free?
Many Asian flours such as rice flour, tapioca starch, corn flour, cornstarch, and buckwheat flour are naturally gluten-free, as they are not wheat-based.

Which flours are used for desserts in Thailand?
In Thailand, rice flour and glutinous rice flour are primarily used for traditional sweets. They create the characteristic soft, slightly elastic texture of many steamed or baked desserts. Tapioca starch is also frequently used, for example in translucent coconut desserts or small pearls in sweet dishes.

What is glutinous rice flour used for?
Glutinous rice flour is used for specialties with a particularly soft, slightly chewy texture, such as mochi, steamed rice cakes, or certain Asian sweets. Regular rice flour cannot produce this texture.