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Glutinous rice: Quiz


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Question 1: The improved rice varieties that swept through Asia during the ________ were non-glutinous and Lao farmers rejected them in favor of their traditional sticky varieties.
FamineAgricultureFood securityGreen Revolution

Question 2: ________ - cooked pulut wrapped in triangular shaped crafts made from local leaves and left to be boiled for 3 – 4 hours to result nice shaped compression and to bring out the aroma or taste from the wrapped leaves.
Pala EmpireHarshaChola DynastyGupta Empire

Question 3: It is used as the basis for the brewing of satho (Thai: สาโท), an ________ also known as "Thai rice wine".
Alcoholic beverageVodkaBeerEthanol

Question 4: This flour is then made into niangao and sweet filled dumplings tangyuan, both of which are commonly eaten at ________.
Chinese New YearHan ChineseChinatownBeijing

Question 5: Glutinous rice does not contain dietary ________ (i.e.
Triticeae glutensGluten-free dietGlutenCoeliac disease

Question 6: Glutinous rice (________ var.
IndonesiaOryza sativaPhilippinesPaddy field

Question 7: It is used to make mochi, a traditional rice cake prepared for the ________ but also eaten year-round.
Japanese New YearJapanese festivalsKigoJapanese cuisine

Question 8: By ________, more than 70% of the area along the Mekong River Valley were of these newer strains.

Question 9: In the ________, glutinous rice is known as malagkit (literally "sticky" in Tagalog), milled glutinous rice is known as galapong.
PhilippinesPapua New GuineaEast TimorUnited States

Question 10: [4] According to legend, it was used to make the mortar in the construction of the ________, and chemical tests have confirmed that this is true for the city walls of Xian.
PingyaoMount TaiForbidden CityGreat Wall of China


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