Glutinous Rice Flour

• Used to make mochi, a Japanese rice cake, by steaming or microwaving the flour with water and sugar. The resulting dough is incredibly soft and chewy, ideal for fillings and toppings.
• As a thickener in sauces, gravies, and soups, adding a slight sweetness and viscosity, offering a gluten-free alternative to wheat flour.
• To create chewy dumplings and desserts popular in various Asian cuisines, like tangyuan (sweet rice balls) in Chinese cuisine, which are often served in a sweet broth.
• In baking, it can be combined with other flours to create a softer, chewier texture in breads, cakes, and pastries especially in gluten-free baking applications to improve elasticity and bind.
• As a coating for fried foods, creating a slightly chewy and crispy crust when fried. Often mixed with other starches and spices to enhance flavor.
• To make Korean rice cakes, like tteokbokki. These chewy cylinders of rice cake are simmered in a spicy sauce, creating a popular and satisfying street food dish.

• May improve bone health due to manganese content.
• Source of energy from complex carbohydrates.
• Gluten-free alternative for those with sensitivities.
• Can contribute to satiety, potentially aiding in weight management.
• Provides essential minerals like phosphorus and selenium.

Glutinous rice flour should be stored in an airtight container in a cool, dry place, away from direct sunlight. Properly stored, it can last for up to a year. To extend its shelf life, consider refrigerating or freezing the flour, especially in humid climates. Bring it to room temperature before using to prevent clumping.