Glutinous Rice Flour

Glutinous Rice Flour

A finely milled white flour made from glutinous (sweet) rice, prized for its exceptionally sticky, elastic texture when cooked. Despite the name, it contains no gluten; its high amylopectin content gives a chewy, glossy mouthfeel that binds ingredients and provides the soft, springy texture central to many Korean and other East Asian sweets and dumplings.

Flavour profile

Mild, neutral rice aroma with a subtle natural sweetness

Clean, slightly starchy taste that carries other flavors well

No yeasty or bitter aftertaste

Culinary uses

Tteok (rice cakes) such as garaetteok and songpyeon for a chewy, cohesive texture

Mochi-style sweets, filled rice cakes, and glutinous dumplings like chapssaltteok

Breading and batter for a crisp-yet-chewy fried coating on tempura-style items and fritters

Thickeners for sauces and soups when a glossy, smooth finish is desired; also used in steamed and pan-fried snacks

Storage

Store in an airtight container in a cool, dry place away from direct light

Use within 6–12 months for best texture; refrigerate or freeze after opening to prevent moisture uptake and extend shelf life.