Grains, rice & flours · Gluten-free flours
Glutinous rice flour
Flour from sticky rice that cooks to a smooth, stretchy, chewy dough; essential for mochi and tang yuan.
Also called: sweet rice flour, mochiko, shiratamako, sticky rice flour, chapssal-garu, nuomi fen
Around the world: 白玉粉, もち粉, mochiko (ja) · 찹쌀가루, chapssal-garu (ko) · 糯米粉, nuomi fen (zh)
A kind of rice flour
Photo: FotoosVanRobin, via Wikimedia Commons (CC-BY-SA-2.0)
What it is
Glutinous (sweet) rice flour is milled from glutinous rice, whose starch is almost all amylopectin. Mixed with water and cooked it turns translucent, elastic and bouncy, unlike ordinary rice flour, which stays short and crumbly. Japanese mochiko is a fine powder; shiratamako is coarser, made from wet-milled rice. It contains no gluten.
How it’s used
- Mochi and daifuku
- Tang yuan and other filled dumplings
- Korean chapssal tteok and hotteok
- Butter mochi and other chewy cakes
- Thickening sauces that will be frozen
Characteristics
Storage
Cool, dry and dark. Airtight in a cool, dry place; keep away from moisture and strong smells.
Diet, allergens and safety
No major allergens in typical versions.
- Vegetarian
- Vegan
- Dairy-free
- Egg-free
- Gluten-free
- Nut-free
- Soy-free
- Caffeine-free
- Naturally gluten-free despite the name.
- Small chewy rice cakes such as mochi can be a choking hazard; cut small for children and older people.
Nutrition per 100 g
- Energy
- 366 kcal
- Protein
- 5.95 g
- Carbohydrate
- 80.13 g
- Fat
- 1.42 g
- Fibre
- 2.4 g
- Sugars
- 0.12 g
USDA FoodData Central: Rice flour, white, unenriched (a close stand-in).
Related ingredients
Recipes with glutinous rice flour
Baechu kimchi (napa cabbage kimchi)
Korean · 7 h 5 min · 44 kcal
Ichigo daifuku (strawberry mochi)
Japanese · 29 min · 171 kcal · Vegan
Jian dui (sesame balls)
Cantonese · 1 h 5 min · 150 kcal · Vegan
Mitarashi dango
Japanese · 30 min · 249 kcal · VeganMont lone yay paw
Burmese · 40 min · 250 kcal · VeganTangyuan (black sesame rice balls in ginger syrup)
Chinese · 1 h 30 min · 429 kcal
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