Glutinous Rice Flour
Glutinous rice flour is made from ground short-grain glutinous (sticky) rice, the same rice used to make mochi and sticky rice dishes. Despite the name, it contains no gluten; "glutinous" refers to the sticky, glue-like texture the rice takes on when cooked, caused by its high amylopectin starch content and near-absence of amylose. It's sold under several names, including sweet rice flour and mochiko, and behaves very differently from regular rice flour, which is made from non-sticky long or medium-grain rice and produces a drier, more crumbly result.
Varieties
Shiratamako, a Japanese glutinous rice flour, is milled from rice that has been soaked and processed wet, giving it a finer, smoother texture ideal for delicate mochi and dango compared to the coarser, dry-milled mochiko.
Buying tips
Check the package for "glutinous," "sweet," or "sticky" rice flour, and confirm it is not labeled simply "rice flour," which is a different product with a different texture. Mochiko (Blue Star brand) and Erawan glutinous rice flour are both reliable, widely available options in Asian grocery stores.
Substitutes
Regular rice flour plus tapioca starch — 3:1 (3 parts rice flour to 1 part tapioca starch)
Gets closer to the chewy texture, but still won't fully replicate mochi's stretch; best for thickening sauces or light coatings rather than mochi or tang yuan.
Tapioca starch (tapioca flour) — 1:1
Chewy and stretchy like glutinous rice flour, but denser and slightly translucent when cooked; works well in bubble tea pearls and some dumpling skins.
Sweet rice flour (mochiko, Shiratamako) — 1:1
These are just different brand names or grinds of the same glutinous rice, not a true substitute so much as an equivalent; Shiratamako is more finely milled and traditional for mochi.
Cornstarch — 1:1 for thickening only
Works as an emergency thickener in sauces but produces none of the chew needed for mochi, dumpling wrappers, or rice balls.
Storage
Store in an airtight container in a cool, dry pantry for up to a year, or in the freezer for longer shelf life, since the fine starch can pick up moisture and clump. Keep it away from humidity, which causes it to cake.
How to use
Used to make mochi, Japanese dango, Chinese tang yuan, Filipino bibingka and biko, and as a thickener for sauces and fillings that need a glossy, stretchy set rather than a firm one. Also used in batters for a chewier fried coating, as in some Korean fried chicken and Filipino turon.
What it pairs with
Pairs well with coconut milk, red bean paste, black sesame, brown sugar, and pandan in traditional sweets, and with soy-based glazes in savory dumplings.
Nutrition
Similar in calories and carbohydrate content to other rice flours, with little protein or fiber. It is naturally gluten-free, making it a common base for gluten-free baking, though it is starchy rather than nutrient-dense.
FAQ
Is glutinous rice flour the same as regular rice flour?
No. Regular rice flour comes from non-sticky rice and bakes up dry and crumbly, while glutinous rice flour comes from sticky rice and produces a chewy, elastic texture when cooked. They are not interchangeable in most recipes.
Does glutinous rice flour contain gluten?
No, it is naturally gluten-free. The name refers only to the glue-like, sticky texture of the cooked rice, not to gluten protein.
Why did my mochi turn out tough instead of chewy?
This usually means too much flour was used relative to liquid, or the mochi was overcooked. Glutinous rice flour dough should look slightly wet and glossy before steaming or microwaving.
Can glutinous rice flour be used to thicken soups and sauces?
Yes, it thickens well and gives sauces a glossy sheen, but it sets to a stretchier, more gelatinous consistency than cornstarch, which is better suited to fillings like Chinese soup dumplings than to thin gravies.
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