Sticky rice, used to make sushi rolls, is the type of rice from which glutinous rice flour is derived.
Glutinous rice flour is also known as sticky rice flour. This useful baking ingredient is gluten and wheat free for folks with allergies. Because of the sticky characteristic of this type of rice flour, the uses for it are specific. It is primarily used in traditional Asian cooking for making dumplings and desserts. When baked with brown sugar, glutinous rice flour forms a gelatin like pastry that has become a staple for Chinese New Year celebrations. Add this to my Recipe Box.
Dumplings
Glutinous rice flour is an essential ingredient in the festive Chinese dumpling called tang yuan. According to Gourmet Garden, tang yuan can be made sweet or savory. A sticky dough is made from glutinous rice flour, oil, sugar, salt, seasonings and water. The dough is rolled into bite size balls. A thumbprint impression is made in the middle where the filling is inserted and the dough is pinched and rolled back into a ball. Common sweet fillings include sesame paste, red bean paste or chopped peanuts with sugar. A savory filling is usually pork. The dumplings are immersed into boiling water until the balls float, about 15 minutes according to Gourmet Garden. Food coloring is often added to create a rainbow of round sweet dumplings that are then served in a sweet ginger soup during holidays.
Dessert Balls
Filling your homemade wraps is a fun activity to do with the kids.
Similar to tang yuan, another Chinese recipe uses glutinous rice flour to create a doughy treat called dim sum. Instead of boiling these balls of sticky dough, they are usually deep fried according to Recipe Gold Mine. The dough, made of glutinous rice flour, potato flour, sugar and salt is rolled until thin sheets are cut from it. Fillings, either sweet or savory, are placed in the middle and the sheets of dough are pinched around them. The goal when frying, according to Recipe Gold Mine, is to achieve a crispy texture on the outside of the ball while maintaining a chewy middle.
Nian Gao
Nian gao, also known as sticky rice cake, is traditionally eaten on Chinese New Year. Though the name infers a cake, this recipe may end up looking more like a gelatinous fruitcake. Dough is made from glutinous rice flour, brown sugar, milk and water. It is placed into a cake pan and then steamed for 45 minutes. The pan is removed and inverted to remove the sticky cake. Before serving, the cake is cut into squares that are then dipped in egg and pan fried until they become crispy, bite size morsels. These bites can be rolled in peanuts or coconut flakes for added flavor.
Mochi
This snack is made from glutinous brown rice flour called mochiko. A mixture of corn syrup, water and sugar is combined and simmered in a saucepan. It is then added to a dry mixture of mochiko and salt to create workable dough. Bite size pieces are cut from the dough and usually cured or frozen until you are ready to bake them. Baking the mochi makes a crispy and chewy cake like snack. Herbs and sweets are added to the dry ingredients before mixing to add flavor.
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