glutinous rice flour

Glutinous rice flour, also known as sweet rice flour, is made from short-grain rice that becomes sticky when cooked. It has a high starch content, specifically amylopectin, which gives it a chewy, tender texture when prepared. This flour is commonly used in Asian desserts like mochi, dumplings, and rice cakes, where a soft, elastic consistency is desired. Unlike regular rice flour, it is almost gluten-free, making it suitable for those with gluten sensitivities. Its fine, powdery texture allows for smooth doughs and sticky coatings, contributing to the unique mouthfeel of many traditional sweet and savory dishes.