Glutinous rice flour

Glutinous rice flour is a type of fine, white flour made from glutinous rice, also known as sticky rice or sweet rice. Unlike common rice, this type of rice has a high starch content that gives it a particularly sticky and elastic texture when cooked, which results in a flour with unique properties for preparing various recipes.

Origin: Glutinous rice flour has its roots in Asian cuisine, especially in countries like Japan, China, Thailand, and Korea, where it is a fundamental ingredient for making traditional sweets, cakes, and typical snacks like mochi, tteok, or dango. Its use has spread to other regions due to the popularity of Asian cuisine and its versatility in gluten-free preparations.

Properties: This flour is known for its sticky and elastic texture, which prevents preparations from falling apart, making it ideal for doughs that require cohesion and elasticity without gluten. Furthermore, it is gluten-free, making it suitable for people with celiac disease or gluten intolerance. It also provides complex carbohydrates that supply energy and has a neutral flavor that allows its use in both sweet and savory recipes.

Synonyms in Hispanic America: in some Latin American countries, glutinous rice flour may be found under names such as sticky rice flour, sweet rice flour, or simply mochi rice flour. Although less common than traditional rice flour, these terms usually refer to the same specific ingredient used to achieve more elastic textures in cooking.