glutinous rice flour

Glutinous rice flour, also known as sweet rice flour or mochiko, is a finely milled powder derived from glutinous rice (Oryza sativa var. glutinosa), a short-grain variety native to East and Southeast Asia. Despite its name, glutinous rice flour contains no gluten; the term "glutinous" refers to its sticky, adhesive quality when cooked, resulting from its high amylopectin content and minimal amylose. The flour is characteristically white, fine-textured, and slightly sweet in flavor. It differs from regular rice flour in its higher starch composition and binding properties, making it essential in many Asian culinary traditions.

The flour is produced by soaking, drying, and grinding whole glutinous rice grains into a powder. Quality varies depending on the rice variety used and milling technique; premium versions are finely ground to a silken consistency.

Glutinous rice flour is indispensable in East and Southeast Asian cuisines, particularly in Japanese, Thai, Vietnamese, Chinese, and Korean cooking. It serves as the primary ingredient in mochi, Asian desserts, and sticky rice cakes. The flour is used to thicken gravies and sauces, bind dumpling fillings, and create chewy textures in noodles and pastries. In Japanese cuisine, it forms the base of mochi, wagashi (traditional confections), and daifuku. Thai and Vietnamese cooks employ it in coconut-based desserts and sticky rice dishes. The flour can be mixed with water to form a slurry for thickening, or combined with other flours to create dough for dim sum wrappers and springroll skins. Its unique binding and thickening properties make it valuable for both sweet and savory applications.