Sweet (glutinous) rice flour

Made from short-grain “sticky” or “sweet” rice (a type of glutinous rice), which is very high in amylopectin starch. The name “glutinous” refers to the gluey, sticky texture it produces when cooked, not the presence of gluten.

Has a higher starch content that gives cooked dishes a distinctively sticky and chewy texture. It is not sweet, but has a milky, subtle flavor.

• Asian desserts: The unique sticky texture makes it essential for making sweets like Japanese mochi and Filipino palitaw.
• Binder: Its binding properties are valuable in gluten-free baking and for making things like dumplings and noodles.