Glutinous rice flour is milled flour made by grinding cooked and dehydrated kernels of long or short-grain glutinous rice (Oryza sativa glutinosa). Glutinous rice, also known as sticky rice or sweet rice, refers to any type of rice high in amylopectin starch and low in amylose starch. Mochiko and shiratamako are common glutinous rice flours made from cooked mochigome that you can typically find in most Asian grocery stores. You can find many examples of glutinous rice cultivars across Asian cuisines, like Japanese mochigome, Filipino malagkit, and Korean chapssal.

Glutinous rice flour, despite its name, is gluten-free: The sticky, chewy texture it brings to confections like mochi, boba pearls, dango dumplings, and Filipino palitaw (sweet rice cakes) is characteristic of Oryza sativa var. glutinosa, which replicates the snappy stretch of gluten.

公鸡牌粘米粉