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Potato starch is a fine powder made by extracting starch from raw potatoes. It is white and soft to the touch. Potato starch is frequently used as a thickening agent for sauces. Cook Note: To use potato starch as a thickening agent, always mix it with cold water first, using a 1:1 ratio. Add the mixture to a sauce or a dish while it’s on low heat.AED 15.75AED 15.75
This rice cake for korean teokbokki.
What do Korean rice cakes taste like?
Though all rice cakes taste like pounded rice (even the ones made with brown rice vary little in their taste), the specific shape dramatically affects the texture. Thin slices are significantly less chewy than large, cylindrical rice cakes that are genuinely toothsome in the degree of their chewiness.
Tteokbokki/Ddeokbokki. Tteokbokki (or ddeokbokki, or ddukbokki, or various other nonstandard romanizations). However you want to spell it, tteokbokki is a popular street snack in Korea. With a spicy, sweet flavor and a chewy texture it is an instant favorite.AED 10.50AED 10.50
Antinutrients can reduce the absorption of minerals like zinc, magnesium and calcium (4). Summary Mung beans are high in important vitamins, minerals, protein and fiber. Sprouted mung beans contain fewer calories but have more antioxidants and amino acidsAED 6.30