A yellow flour milled from glutinous broomcorn millet (da huang mi). Cooked, it turns sticky and chewy with a mild grain-sweetness, and its dough is soft and pliable.
Where it comes from
A staple grain of Dongbei, China's northeast, where glutinous millet has long been grown.
In the kitchen
Made into the sticky wrappers for nian dou bao (glutinous bean buns) and other steamed sweets.
Nutrition (per 100g)
~350kcalCal
~7.5gProtein
~1.5gFat
~76.0gCarbs
~1.5gFiber
AI-estimated; model and run unavailable.
