glutinous rice powder
Glutinous rice powder is primarily a source of carbohydrates with minimal protein and fat content. It is naturally gluten-free and provides easily digestible starches, though it is not notably high in fiber, vitamins, or minerals compared to whole grain flours.
About
Glutinous rice powder, also known as sticky rice flour or sweet rice flour, is a finely ground flour produced from glutinous rice (Oryza sativa var. glutinosa), a short-grain variety native to Southeast Asia. Despite its name, glutinous rice contains no gluten; the term refers to its high amylopectin content, which creates its characteristic sticky, viscous texture when cooked. The powder is typically white, though brown and black varieties exist, and has a subtle, slightly sweet flavor with a fine, talc-like texture that readily absorbs liquids.
The production process involves milling fully dried glutinous rice grains into a fine powder. This powder differs from regular rice flour in its starch composition: its higher amylopectin content (vs. amylose in regular rice) causes it to gelatinize at lower temperatures and produce a softer, more cohesive final product.
Culinary Uses
Glutinous rice powder is essential in Asian desserts and savory dishes requiring a sticky, chewy texture. It is widely used in Chinese dim sum for chewy rice cakes, Vietnamese bánh cam (sesame balls), and Thai mung bean desserts. In Japanese cuisine, it forms the base of mochi and dango. The powder also appears in both sweet and savory Chinese nian gao (new year cake) and in various Southeast Asian glutinous rice balls and dumplings. Its high water-absorption capacity and binding properties make it valuable for creating dough, batters, and fillings that require elasticity and chewiness rather than crispness.