Sticky rice flour has become an essential ingredient in Asian cooking and modern gluten-free baking. Known for its naturally sticky, elastic texture, this flour is made from finely milled glutinous rice and is widely used to create chewy desserts, mochi, dumplings, and thick, glossy sauces. As the global demand for gluten-free, clean-label ingredients rises, sticky rice flour is gaining attention for both culinary versatility and manufacturing applications.
-
Whole-Wheat Flour: Benefits, Uses, Nutrition & Baking Guide
-
Teff Flour: Benefits, Nutrition, Uses & Complete Guide for Baking and Cooking
- Rye Flour: Types, Nutrition, Uses & Complete Guide
What Is Sticky Rice Flour?
Sticky rice flour (glutinous rice flour) is a finely milled powder made from short-grain glutinous rice. Despite the name, it contains no gluten. Its sticky, elastic texture comes from a high amylopectin content, making it ideal for chewy desserts and binding applications.
How Sticky Rice Flour Is Made
1. Selection of Glutinous Rice
Short-grain, high-amylopectin rice is cleaned and soaked.
2. Wet-Milling or Dry-Milling
-
Wet-milling produces smoother, finer flour (commonly used in desserts).
-
Dry-milling offers a coarser texture used for thicker doughs.
3. Drying & Grinding
The rice is dehydrated and ground into a fine powder.
4. Quality Testing
Moisture levels, whiteness, and granulation size are tested before packaging.
Sticky Rice Flour vs. Rice Flour
| Feature | Sticky Rice Flour | Rice Flour |
|---|---|---|
| Source | Glutinous rice | Long-grain or medium rice |
| Texture | Sticky, elastic | Light, non-sticky |
| Best For | Mochi, chewy desserts | Batters, breading, light cakes |
| Thickening | Glossy, stretchy | Smooth, non-elastic |
| Gluten-Free | Yes | Yes |
Nutritional Profile of Sticky Rice Flour
(Per 100g)
-
Calories: 360
-
Carbohydrates: 80g
-
Protein: 6g
-
Fat: 1g
-
Fiber: 2g
-
Gluten: 0%
Key Benefits
-
Naturally gluten-free
-
High in easily digestible carbohydrates
-
Clean-label and allergen-friendly
-
Ideal for soft, stretchy textures
Top Culinary Uses of Sticky Rice Flour
1. Mochi & Japanese Desserts
Its elasticity creates the signature chewy texture.
2. Asian Dumplings
Such as tang yuan and Filipino palitaw.
3. Gluten-Free Baking
Adds chewiness to muffins, cookies, and brownies.
4. Thickening Agent
Used for glossy sauces and soups.
5. Frying & Coating
Helps create crisp yet tender crusts.
How to Use Sticky Rice Flour in Baking
General Usage Guidelines
-
Mix with tapioca flour for softer texture
-
Combine with rice flour to reduce stickiness
-
Hydrate gradually to avoid clumping
Pro Baking Ratios
-
1 cup sticky rice flour + ½ cup tapioca flour → perfect mochi texture
-
20% sticky rice flour + 80% all-purpose GF mix → chewy desserts
Best Substitutes for Sticky Rice Flour
1. Sweet Rice Flour (Mochiko)
The closest substitute; ideal for mochi.
2. Tapioca Flour
Elastic and chewy, though slightly more stretchy.
3. Potato Starch
Works for thickening but not for mochi.
4. Rice Flour (Regular)
Not sticky or elastic only for texture reduction.
How to Store Sticky Rice Flour
-
Keep in an airtight container
-
Store in a cool, dry space
-
Refrigeration extends freshness up to 1 year
-
Protect from humidity to prevent lumping
Common Mistakes When Using Sticky Rice Flour
-
Using too much water, causing overly sticky dough
-
Mixing it with high-fat ingredients (reduces elasticity)
-
Replacing all flour with sticky rice flour in regular baking
Sticky Rice Flour Recipes You Can Try
1. Classic Japanese Mochi
-
Sticky rice flour
-
Sugar
-
Water
-
Cornstarch for dusting
2. Vietnamese Banh Gio
Used to create smooth, elastic dough.
3. Filipino Palitaw
Simple chewy rice cakes coated with coconut.
Sticky Rice Flour in Manufacturing
Growing in demand for:
-
Clean-label gluten-free products
-
Asian snack production
-
Vegan dessert manufacturing
-
Natural binding in frozen foods
FAQs
Does sticky rice flour contain gluten?
No, it is 100% gluten-free.
Can I use sticky rice flour for baking bread?
Not as the main flour—it’s too sticky. Combine with GF flour blends.
Is sweet rice flour the same as sticky rice flour?
Yes. “Sweet rice flour,” “glutinous rice flour,” and “sticky rice flour” refer to the same product.
Can sticky rice flour thicken sauces?
Yes, it creates glossy, stretchy sauces.
Is sticky rice flour healthy?
It is a good source of carbohydrates and naturally gluten-free, but low in fiber.
