glutinous-rice flour
Glutinous rice flour is primarily carbohydrate-based with minimal protein or fat content. It is naturally gluten-free, making it suitable for those with celiac disease, though its high glycemic index should be noted for blood sugar considerations.
About
Glutinous rice flour, also known as sweet rice flour or mochiko, is a fine powder derived from glutinous rice (Oryza sativa glutinosa), a short-grain variety cultivated primarily in East and Southeast Asia. The rice grains contain higher amounts of amylopectin starch relative to amylose, creating their characteristic sticky texture when cooked. The flour is produced by grinding dried glutinous rice into a smooth, fine powder. It differs from regular rice flour in its binding capacity and starchiness; when mixed with liquid, it produces a thick, sticky paste rather than a free-flowing suspension. The flour itself is white, odorless, and neutral in flavor.
Culinary Uses
Glutinous rice flour is essential in East and Southeast Asian cuisines for creating chewy, sticky textures in both sweet and savory applications. It is the primary ingredient in mochi (Japanese rice cakes), dango (Japanese dumplings), and various Thai sticky rice desserts and street foods. In Chinese cuisine, it is used for glutinous rice balls (tangyuan), rice cakes, and dim sum preparations. The flour serves as a binder and thickener in puddings, custards, and sauces, and is valued for creating elastic, cohesive doughs. It is commonly used in sweets, pastries, and dumpling fillings across Vietnamese, Korean, and Malaysian cuisines.