Glutinous Rice Flour, 450g

Glutinous rice flour is milled from short-grained, sticky rice, and is used to make sticky or chewy textured Asian sweets and desserts.

The use of ‘glutinous' in its name refers to the gluey consistency the sticky rice flour gives to food – though glutinous rice flour doesn't actually contain any gluten. Which makes it a useful ingredient for gluten-free cooking.

Glutinous rice flour is called mochiko in Japan, and is also known as sweet rice flour or sweet rice powder. However, sweet or glutinous rice flour does not contain sugar.

Use the glutinous rice flour to make mochi rice sweets, or the South Asian bibingka cake. It's also suitable for homemade tteokbokki spicy rice cakes.

How to use sticky rice flour

When mixed with water, the rice flour forms a sticky consistency that is perfect for creating doughs with the right elasticity.

To maintain its good quality, it’s essential to store glutinous rice flour in a cool dry place.

As well as mochi dumplings, our customers have used sticky rice flour for baking gluten-free bread, coating ingredients before frying, and for thickening sauces as an alternative to cornflour.

Ingredients: 100% glutinous rice.

Allergy Advice: Made in a factory where gluten products are handled. 

Store in a cool, dry place, away from direct sunlight.

How to use sticky rice flour

• These adorable glutinous rice flour mochi cats made by Kim-Joy use rice flour to bind the dumplings into shape. See the glutinous rice flour mochi cats recipe here.

• Try Uyen Luu's recipe for glutinous rice flour Pandan mochi balls. Here, rice flour is combined with kewra water for the signature pandan flavour.

• Celebrate Lunar New Year with homemade glutinous rice flour Chinese Mooncakes, made with sticky rice flour. Find the recipe here.

What makes glutinous rice flour different to other flours?

Glutinous rice flour is essential in creating a variety of traditional dishes such as mochi, a popular Japanese sweet, and various types of dumplings and rice cakes across Asian cuisines. Glutinous rice flour is also used to thicken sauces and fillings, adding a glossy sheen and a dense texture.

When cooked, glutinous rice flour becomes translucent and maintains a stickiness that is key to the structural integrity and consistency of dishes like steamed buns and noodle recipes. Glutinous rice flour is extremely versatile and this versatility makes it a great ingredient for both sweet and savoury creations.

What is the texture of glutinous rice flour?

Unlike regular wheat flour, glutinous rice flour yields a slightly grainy yet smooth paste that is translucent rather than opaque.

This quality is especially apparent in desserts, where glutinous rice flour lends a glossy, gelatinous appearance to the final product. Glutinous rice flour has a light, unique texture, which makes it ideal for recipes that require a dense yet yielding bite.

• Milled from short-grained, sticky rice
• Gluey consistency - gluten-free
• Popular in Asian sweets and desserts
• Also known as sweet rice flour
• Use to make mochi & bibingka cake

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