So, you’ve got a bag of glutinous rice flour sitting in your pantry and you’re wondering what to do with it? You’re in luck! From chewy, irresistible mochi and tender dumplings to festive desserts and savory snacks, this versatile ingredient is your ticket to a world of delightful dishes. Get ready to explore 20 mouthwatering recipes that will make you fall in love with glutinous rice flour all over again.
Sticky Rice Dumplings with Red Bean Paste
Nothing beats that sweet, chewy combo when you need a cozy treat. Nail these sticky rice dumplings with red bean paste for your next dessert craving—they’re surprisingly simple and totally addictive.
Ingredients
- 1 cup glutinous rice flour (plus extra for dusting)
- 1/4 cup hot water (just off the boil)
- 1/2 cup sweetened red bean paste (store-bought or homemade)
- 1 tbsp neutral oil (like vegetable or canola)
- 1/4 cup granulated sugar (adjust for sweetness preference)
- 1/2 cup water for boiling
Instructions
- Combine 1 cup glutinous rice flour and 1/4 cup hot water in a mixing bowl.
- Knead the mixture for 3–4 minutes until it forms a smooth, pliable dough—if it feels dry, add water 1 tsp at a time.
- Divide the dough into 8 equal portions and roll each into a ball.
- Flatten one ball into a 3-inch disc using your palms.
- Place 1 tsp red bean paste in the center of the disc.
- Pinch the edges upward to enclose the filling, sealing tightly to prevent leaks.
- Roll the filled dumpling between your hands to smooth the surface.
- Bring 1/2 cup water to a rolling boil in a small saucepan over high heat.
- Gently drop dumplings into the boiling water, ensuring they don’t stick together.
- Boil for 5–7 minutes until the dumplings float to the surface.
- Remove dumplings with a slotted spoon and drain on a paper towel.
- Heat 1 tbsp neutral oil in a non-stick skillet over medium heat.
- Pan-fry dumplings for 2–3 minutes per side until golden and slightly crisp.
- Sprinkle 1/4 cup granulated sugar over the dumplings while still warm, tossing to coat evenly.
Freshly made, these dumplings boast a chewy, sticky exterior that gives way to a warm, sweet red bean center. For a fun twist, serve them with a drizzle of coconut milk or a sprinkle of toasted sesame seeds—perfect for sharing (or not!).
Sweet Glutinous Rice Balls in Ginger Syrup
Here’s your new favorite winter warmer that’s basically a hug in a bowl. These chewy rice balls swimming in spicy-sweet ginger syrup will transform your comfort food game completely.
Ingredients
- 1 cup glutinous rice flour
- 3/4 cup warm water (adjust as needed for dough consistency)
- 1/2 cup brown sugar (packed, for richer flavor)
- 4 cups water
- 4-inch piece fresh ginger (peeled and sliced, or adjust for spice preference)
- 1/4 cup granulated sugar (for extra sweetness if desired)
Instructions
- Combine 1 cup glutinous rice flour and 3/4 cup warm water in a medium bowl.
- Knead the mixture for 3-4 minutes until it forms a smooth, pliable dough that doesn’t stick to your hands.
- Pinch off tablespoon-sized pieces of dough and roll them into smooth balls between your palms.
- Bring 4 cups water to a rolling boil in a medium saucepan over high heat.
- Carefully drop the rice balls into the boiling water and cook for 5-7 minutes until they float to the surface.
- Remove the floating rice balls with a slotted spoon and transfer them to a bowl of cold water to stop the cooking process.
- In the same saucepan, combine 1/2 cup brown sugar, 1/4 cup granulated sugar, and 4 cups fresh water.
- Add the 4-inch piece of sliced ginger to the saucepan.
- Bring the syrup to a boil over medium-high heat, then reduce to a simmer and cook for 15 minutes until slightly thickened.
- Drain the rice balls and add them to the ginger syrup, simmering for an additional 3 minutes to absorb the flavors.
Ready to serve when the rice balls become delightfully chewy with that signature QQ texture. The spicy ginger syrup creates the perfect balance against the sweet, tender dough—try serving it warm with a scoop of vanilla ice cream for an unexpected dessert twist that’ll have everyone asking for seconds.
Crispy Fried Sesame Glutinous Rice Balls
Zesty, chewy, and impossibly crispy—these sesame balls deliver that perfect street food crunch right in your kitchen. Get ready to fry up golden spheres of sweet glutinous rice dough coated in nutty sesame seeds. They’re the ultimate bite-sized treat that’s surprisingly simple to master.
Ingredients
– 1 cup glutinous rice flour (plus extra for dusting)
– ⅓ cup warm water (about 110°F)
– ¼ cup brown sugar (packed, for sweetness)
– 2 tbsp sesame seeds (white or black)
– 1 cup vegetable oil (or any neutral oil with high smoke point)
– Pinch of salt (to balance sweetness)
Instructions
1. Combine glutinous rice flour, brown sugar, and salt in a medium bowl.
2. Gradually pour in warm water while stirring with a fork.
3. Knead the mixture for 3-4 minutes until a smooth, pliable dough forms. Tip: If dough feels dry, add water 1 tsp at a time.
4. Divide dough into 12 equal portions and roll each into a smooth ball.
5. Spread sesame seeds on a small plate.
6. Roll each dough ball in sesame seeds, pressing gently to coat evenly.
7. Heat vegetable oil in a deep skillet to 350°F using a candy thermometer.
8. Carefully lower 4-5 sesame balls into the hot oil using a slotted spoon.
9. Fry for 3-4 minutes, turning frequently with tongs until golden brown. Tip: Maintain oil temperature between 340-360°F for even cooking.
10. Remove balls from oil and drain on a wire rack set over a baking sheet.
11. Repeat frying process with remaining balls in batches. Tip: Don’t overcrowd the pan to prevent temperature drop.
12. Let cool for 5 minutes before serving. Vibrant with crackling exteriors and chewy centers, these sesame balls offer satisfying textural contrast. Serve them warm with a drizzle of honey or alongside green tea for an authentic finish. The subtle sweetness pairs beautifully with savory appetizers for unexpected party appeal.
Soft and Chewy Mochi with Matcha Filling
Ready to level up your snack game? Roll up your sleeves for these irresistible mochi bites. They’re chewy, matcha-packed, and surprisingly simple to make at home.
Ingredients
– 1 cup sweet rice flour (also called glutinous rice flour)
– 1/4 cup granulated sugar
– 1 cup water
– 1/2 cup cornstarch (for dusting, prevents sticking)
– 2 tbsp matcha powder (use culinary grade for best flavor)
– 1/4 cup sweetened red bean paste (or white bean paste for milder flavor)
Instructions
1. Combine 1 cup sweet rice flour, 1/4 cup granulated sugar, and 1 cup water in a microwave-safe bowl.
2. Whisk the mixture thoroughly until no dry flour remains and the sugar dissolves completely.
3. Cover the bowl loosely with plastic wrap, leaving one corner vented to allow steam to escape.
4. Microwave on high for 2 minutes, then remove and stir vigorously with a wet spatula.
5. Return to microwave and cook for another 1 minute until the dough becomes translucent and elastic.
6. Dust your work surface generously with 1/4 cup cornstarch to prevent sticking.
7. Transfer the hot mochi dough onto the dusted surface using a cornstarch-dusted spatula.
8. Let the dough cool for 5 minutes until it’s safe to handle but still warm and pliable.
9. Dust your hands with cornstarch and knead the dough for 1 minute until smooth and stretchy.
10. Divide the dough into 12 equal pieces, rolling each into a smooth ball.
11. Flatten each ball into a 3-inch circle using your cornstarch-dusted fingers.
12. Mix 2 tbsp matcha powder with 1/4 cup sweetened red bean paste in a small bowl until fully incorporated.
13. Place 1 teaspoon of the matcha filling in the center of each mochi circle.
14. Gather the edges of the dough and pinch them together firmly to seal the filling inside.
15. Roll each filled mochi between your palms to form smooth, round balls.
16. Dust the completed mochi with remaining cornstarch to prevent them from sticking together.
Zesty matcha filling bursts through that signature chewy exterior. Serve these chilled for a refreshing treat, or enjoy them room temperature with green tea for the ultimate pairing.
Steamed Glutinous Rice Cake with Coconut
Heads up, dessert lovers—this steamed glutinous rice cake is about to become your new obsession. Grab your steamer and let’s dive into a fluffy, coconut-infused treat that’s surprisingly simple to whip up.
Ingredients
- 2 cups glutinous rice flour
- 1 cup granulated sugar (adjust for sweetness preference)
- 1 (13.5 oz) can coconut milk
- 1/2 cup water
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tbsp vegetable oil (or any neutral oil)
- Shredded coconut for garnish (optional)
Instructions
- Combine 2 cups glutinous rice flour, 1 cup sugar, 1 tsp baking powder, and 1/4 tsp salt in a large mixing bowl.
- Pour in 1 can coconut milk and 1/2 cup water, then whisk until the batter is smooth and free of lumps.
- Stir in 1 tbsp vegetable oil to give the cake a tender crumb.
- Grease an 8-inch round cake pan lightly with oil to prevent sticking.
- Pour the batter into the prepared pan and tap it gently on the counter to release air bubbles.
- Place the pan in a steamer over boiling water, ensuring the water level stays about 1 inch below the pan.
- Cover the steamer and steam for 40 minutes over medium heat, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the steamer and let it cool completely in the pan for at least 1 hour to set properly.
- Run a knife around the edges of the pan, then invert the cake onto a serving plate.
- Sprinkle with shredded coconut if desired, then slice and serve.
Expect a soft, chewy texture that melts in your mouth, with a subtle coconut sweetness that’s not overpowering. Enjoy it warm for a cozy treat or chilled for a refreshing bite—either way, it’s pure comfort in every slice.
Pan-Fried Glutinous Rice Flour Pancakes
Perfect your snack game with these chewy, crispy pan-fried pancakes. Packed with texture and ready in minutes, they’re the ultimate gluten-free treat. Pair them with sweet or savory toppings for maximum versatility.
Ingredients
- 1 cup glutinous rice flour
- 1/4 cup granulated sugar, adjust to taste
- 3/4 cup warm water, about 110°F
- 2 tbsp vegetable oil, or any neutral oil
- 1/4 tsp salt
Instructions
- Whisk together glutinous rice flour, sugar, and salt in a medium bowl.
- Pour in warm water gradually while stirring with a spatula.
- Mix until a smooth, thick batter forms with no dry flour pockets.
- Heat a non-stick skillet over medium heat and add 1 tablespoon of vegetable oil.
- Scoop 1/4 cup of batter onto the skillet for each pancake, leaving space between them.
- Cook for 3–4 minutes until edges look set and bottoms are golden brown.
- Flip pancakes carefully using a thin spatula.
- Cook another 3–4 minutes until both sides are evenly golden and crispy.
- Transfer to a wire rack to prevent sogginess.
- Repeat with remaining batter, adding more oil as needed.
Melt-in-your-mouth chewy centers contrast with crispy, golden edges. Drizzle with honey or top with scallions for a savory kick. These pancakes stay delightfully soft for hours, making them perfect for meal prep or unexpected guests.
Baked Glutinous Rice Flour Donuts
Whip up these chewy, irresistible baked donuts that ditch the deep fryer without sacrificing texture. Grab your glutinous rice flour for that signature stretchy bite that’ll have everyone asking for your secret. These golden puffs deliver serious satisfaction with minimal effort—perfect for your next brunch spread or sweet craving fix.
Ingredients
– 2 cups glutinous rice flour (don’t substitute regular rice flour)
– 1/2 cup granulated sugar (adjust for sweetness preference)
– 1 tsp baking powder (for lift)
– 1/4 tsp salt (balances sweetness)
– 3/4 cup milk (whole milk preferred for richness)
– 1 large egg (room temperature)
– 2 tbsp melted butter (cooled slightly)
– 1 tsp vanilla extract (or almond extract for variation)
– Non-stick cooking spray (or butter for greasing)
Instructions
1. Preheat your oven to 350°F and generously spray a donut pan with non-stick cooking spray.
2. Whisk together glutinous rice flour, sugar, baking powder, and salt in a large bowl until fully combined.
3. In a separate bowl, vigorously whisk milk, egg, melted butter, and vanilla extract until smooth and emulsified.
4. Pour the wet ingredients into the dry ingredients and stir just until no dry streaks remain—don’t overmix to keep the texture tender.
5. Spoon the thick batter into a piping bag or zip-top bag with a corner snipped off for easy filling.
6. Pipe the batter evenly into the prepared donut pan cavities, filling each about 3/4 full to allow for rising.
7. Bake for 12–14 minutes until the donuts spring back when lightly pressed and the edges are golden.
8. Cool the donuts in the pan for 5 minutes before transferring to a wire rack—this prevents sticking and sets the structure.
9. Serve warm for maximum chewiness, or cool completely if glazing.
Create the ultimate texture experience: chewy, slightly dense centers with a delicate crust. Coat them in cinnamon sugar while warm, or drizzle with a simple powdered sugar glaze for extra sweetness. These donuts stay remarkably soft for days—if they last that long.
Homemade Tangyuan with Black Sesame Filling
Just discovered the coziest winter dessert that’ll blow your mind. Jam-packed with nutty black sesame goodness, these chewy rice balls melt in your mouth. Seriously addictive—you’ll want to make a double batch immediately.
Ingredients
– 1 cup glutinous rice flour (plus extra for dusting)
– 3/4 cup warm water (about 110°F)
– 1/2 cup black sesame seeds, toasted
– 1/4 cup granulated sugar
– 3 tablespoons unsalted butter, softened (or coconut oil for vegan option)
– 1/4 teaspoon salt
– 4 cups water for boiling
Instructions
1. Combine 1 cup glutinous rice flour and 3/4 cup warm water in a medium bowl.
2. Mix with your hands until a smooth dough forms—it should feel like soft playdough.
3. Cover the dough with a damp cloth and let rest for 15 minutes to hydrate fully.
4. While dough rests, grind 1/2 cup toasted black sesame seeds in a spice grinder until finely powdered.
5. Mix ground sesame with 1/4 cup sugar, 3 tablespoons softened butter, and 1/4 teaspoon salt in a small bowl.
6. Roll the sesame mixture into 12 small balls, about 1 teaspoon each, and place on parchment paper.
7. Divide the rested dough into 12 equal portions, keeping unused portions covered.
8. Flatten one dough portion into a 2-inch circle between your palms.
9. Place one sesame ball in the center of the dough circle.
10. Carefully pinch the edges together to seal completely, rolling between palms to form a smooth sphere.
11. Repeat with remaining dough and filling, dusting hands with extra flour if sticky.
12. Bring 4 cups water to a rolling boil in a large pot over high heat.
13. Gently drop 6 tangyuan into the boiling water using a slotted spoon.
14. Cook for 3-4 minutes until they float to the surface, then cook 1 additional minute.
15. Remove cooked tangyuan with a slotted spoon and transfer to serving bowls.
16. Repeat with remaining tangyuan, working in batches to avoid overcrowding.
17. Serve immediately in the cooking water or with ginger syrup for traditional preparation. Soft, chewy exteriors give way to warm, flowing sesame centers that taste like liquid dessert. Serve them floating in sweet ginger tea or dusted with toasted sesame seeds for extra crunch.
Glutinous Rice Flour Crepes with Banana
Perfect your breakfast game with these chewy, sweet crepes that come together in minutes. Packed with banana flavor and that satisfying glutinous rice flour chew, they’re about to become your new morning obsession.
Ingredients
- 1 cup glutinous rice flour
- 2 ripe bananas, mashed (the spottier the better for sweetness)
- 3/4 cup milk (dairy or plant-based both work)
- 1 large egg
- 2 tablespoons granulated sugar (adjust for preferred sweetness)
- 1/2 teaspoon vanilla extract
- 2 tablespoons unsalted butter, melted (or coconut oil for dairy-free)
- Pinch of salt
- Butter or oil for cooking
Instructions
- Mash bananas thoroughly in a medium bowl until no large chunks remain.
- Add glutinous rice flour, milk, egg, sugar, vanilla, melted butter, and salt to the mashed bananas.
- Whisk vigorously for 1-2 minutes until the batter is completely smooth with no flour lumps.
- Let the batter rest for 10 minutes to allow the rice flour to hydrate properly.
- Heat a non-stick skillet or griddle over medium heat (325-350°F) and lightly grease with butter or oil.
- Pour 1/4 cup of batter onto the hot skillet, immediately tilting to spread into a thin circle.
- Cook for 2-3 minutes until the edges look dry and the bottom develops light golden spots.
- Flip carefully using a thin spatula when the surface appears matte rather than shiny.
- Cook the second side for 1-2 minutes until lightly golden and the crepe feels firm to the touch.
- Transfer to a plate and repeat with remaining batter, greasing the pan between each crepe.
Get ready for that incredible chewy texture that only glutinous rice flour can deliver. The banana flavor shines through with just the right sweetness, making these perfect for rolling with fresh fruit or drizzling with chocolate sauce for an extra treat.
Steamed Purple Sweet Potato Mochi
Satisfy your sweet tooth with steamed purple sweet potato mochi—these chewy, vibrant bites are naturally sweet and gluten-free. Grab your steamer and transform simple ingredients into this stunning dessert. Perfect for meal prep or impressing guests with minimal effort.
Ingredients
– 1 cup mashed purple sweet potato (cooled completely)
– 1 cup glutinous rice flour (plus extra for dusting)
– ⅓ cup granulated sugar (adjust for sweetness preference)
– ½ cup water (room temperature)
– 1 tbsp neutral oil (like avocado or vegetable)
– Cooking spray or parchment paper (for steaming)
Instructions
1. Peel and cube 1 large purple sweet potato (about 1½ cups raw).
2. Steam the cubed sweet potato over boiling water for 15–18 minutes until fork-tender.
3. Transfer the steamed sweet potato to a bowl and mash until completely smooth.
4. Let the mashed sweet potato cool to room temperature (about 20 minutes).
5. In a separate bowl, whisk together 1 cup glutinous rice flour and ⅓ cup granulated sugar.
6. Add the cooled mashed sweet potato to the dry ingredients.
7. Pour in ½ cup water and 1 tbsp neutral oil.
8. Mix with a spatula until a shaggy dough forms.
9. Knead the dough on a lightly floured surface for 3–5 minutes until smooth and pliable.
10. Divide the dough into 12 equal portions and roll each into a ball.
11. Lightly coat a steaming tray with cooking spray or line with parchment paper.
12. Arrange the dough balls 1 inch apart on the prepared tray.
13. Steam over medium-high heat for 12–15 minutes until the mochi appears glossy and slightly translucent.
14. Remove the steamer from heat and let the mochi rest for 5 minutes before handling.
15. Dust the steamed mochi with extra glutinous rice flour to prevent sticking.
A soft, chewy texture pairs with earthy sweetness in every bite. Serve warm with a drizzle of honey or roll in toasted sesame seeds for extra crunch. These mochi stay fresh for 3 days in an airtight container—if they last that long!
Fried Glutinous Rice Flour Fritters with Scallions
Whip up these crispy, chewy fritters that’ll have everyone asking for seconds. They’re the perfect savory snack that comes together in minutes with simple pantry staples. Get ready to impress with minimal effort and maximum flavor payoff.
Ingredients
– 1 cup glutinous rice flour
– 3/4 cup warm water (about 110°F)
– 1/2 cup chopped scallions
– 1 tsp salt
– 1/2 tsp baking powder
– Vegetable oil for frying (enough for 1-inch depth)
– 1 tbsp sesame oil (optional, for extra flavor)
Instructions
1. Combine 1 cup glutinous rice flour, 1 tsp salt, and 1/2 tsp baking powder in a medium bowl.
2. Gradually pour in 3/4 cup warm water while stirring continuously with a whisk.
3. Mix until a smooth, thick batter forms with no dry flour visible.
4. Fold in 1/2 cup chopped scallions until evenly distributed throughout the batter.
5. Let the batter rest for 10 minutes to allow the rice flour to fully hydrate.
6. Pour vegetable oil into a heavy-bottomed skillet to reach 1-inch depth.
7. Heat the oil over medium heat until it reaches 350°F on a thermometer.
8. Drop tablespoon-sized portions of batter into the hot oil, working in batches to avoid crowding.
9. Fry for 2-3 minutes until the bottoms turn golden brown.
10. Flip each fritter carefully using tongs or a slotted spoon.
11. Continue frying for another 2-3 minutes until both sides are evenly golden and crispy.
12. Remove fritters from oil and drain on a paper towel-lined plate.
13. Drizzle with 1 tbsp sesame oil if using for enhanced aroma.
14. Serve immediately while hot and crispy. Seriously addictive, these fritters deliver that perfect contrast of crunchy exterior and soft, chewy interior. The scallions add fresh pungency that cuts through the richness—try dipping them in spicy mayo or pairing with cold beer for the ultimate snack experience.
Sweet Coconut Sticky Rice Wrapped in Banana Leaves
Zap your taste buds with this tropical dessert that’s pure magic. Steam sweet coconut rice parcels for a sticky, fragrant treat that transports you straight to paradise. Unwrap these banana leaf bundles to reveal glossy, coconut-kissed rice ready to devour.
Ingredients
– 1 cup glutinous rice, rinsed until water runs clear
– 1 cup coconut milk, full-fat for creaminess
– 1/2 cup granulated sugar, adjust sweetness to preference
– 1/4 tsp salt, enhances all flavors
– 4 banana leaves, cut into 8×8 inch squares
– Kitchen twine, for securing parcels
Instructions
1. Soak glutinous rice in cold water for 4 hours, then drain completely using a fine-mesh strainer.
2. Combine coconut milk, sugar, and salt in a saucepan over medium heat, stirring until sugar dissolves completely—do not boil.
3. Pour warm coconut mixture over drained rice, stirring to coat every grain evenly.
4. Soften banana leaves by passing them over a gas flame for 10 seconds per side until pliable, or microwave between damp paper towels for 30 seconds.
5. Place 1/3 cup rice mixture in the center of each banana leaf square.
6. Fold leaf sides over filling, then roll tightly into a rectangular parcel.
7. Tie each parcel securely with kitchen twine, ensuring no gaps for steam to escape.
8. Arrange parcels in a steamer basket, leaving space between for steam circulation.
9. Steam over boiling water for 30 minutes until rice is fully translucent and tender.
10. Remove parcels from steamer and let cool for 10 minutes before handling.
11. Carefully unwrap banana leaves to serve warm.
Glossy and aromatic, these sticky rice bundles offer a chewy texture with rich coconut sweetness. Serve them warm with fresh mango slices for a vibrant contrast, or drizzle with extra coconut milk for ultimate indulgence. The banana leaves impart a subtle earthy fragrance that makes each bite an exotic escape.
Chewy Glutinous Rice Flour Cookies with Peanuts
Every cookie craving just met its match. These chewy, peanut-packed bites deliver serious texture and nutty flavor in minutes. Get ready to impress your snack game.
Ingredients
– 1 cup glutinous rice flour (don’t substitute regular flour)
– 1/2 cup roasted peanuts, finely chopped (or use pre-chopped)
– 1/3 cup granulated sugar
– 1/4 cup water
– 1 tbsp vegetable oil (or any neutral oil)
– 1/4 tsp salt
Instructions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. Combine glutinous rice flour, chopped peanuts, sugar, and salt in a medium bowl.
3. Add water and vegetable oil to the dry ingredients.
4. Mix with a spatula until a shaggy dough forms.
5. Knead the dough by hand for 2 minutes until smooth and pliable.
6. Divide dough into 12 equal portions and roll each into a ball.
7. Flatten each ball into 1/2-inch thick discs on the prepared baking sheet.
8. Bake for 18-20 minutes until edges are lightly golden.
9. Cool cookies on the baking sheet for 5 minutes before transferring.
10. Transfer cookies to a wire rack to cool completely.
Glutinous rice flour creates that irresistible chew, while roasted peanuts add crunch and savory depth. Serve them warm with ice cream for contrast, or pack them for an on-the-go energy boost. These cookies stay perfectly textured for days in an airtight container.
Soft Glutinous Rice Flour Bread with Red Bean
Satisfy your mochi bread cravings with this chewy, sweet creation that’s about to blow up your feed. Grab your rice flour and get ready to bake the perfect fusion of Japanese mochi texture and classic bread comfort—your kitchen will smell incredible.
Ingredients
– 2 cups glutinous rice flour
– 1 cup whole milk, warmed to 110°F
– 1/4 cup granulated sugar
– 2 tbsp unsalted butter, melted
– 1 large egg, room temperature
– 1 tsp active dry yeast
– 1/2 tsp salt
– 1 cup sweet red bean paste
– 1 tbsp water for egg wash
Instructions
1. Combine warmed milk, sugar, and yeast in a large bowl and let sit for 5 minutes until foamy.
2. Whisk in the melted butter, egg, and salt until fully incorporated.
3. Gradually add glutinous rice flour, mixing with a wooden spoon until a sticky dough forms.
4. Knead the dough on a lightly floured surface for 8 minutes until smooth and elastic.
5. Place dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1 hour until doubled in size.
6. Punch down the risen dough and divide into 8 equal portions.
7. Flatten each portion into a 4-inch circle using your palms.
8. Place 2 tablespoons of red bean paste in the center of each circle.
9. Pinch edges together firmly to seal the filling completely.
10. Arrange sealed buns seam-side down on a parchment-lined baking sheet.
11. Cover with a clean kitchen towel and let rise for 30 minutes until puffy.
12. Preheat your oven to 350°F during the final 10 minutes of rising.
13. Brush each bun with egg wash mixed with 1 tablespoon water.
14. Bake for 18-20 minutes until golden brown and sounding hollow when tapped.
15. Transfer to a wire rack and let cool for 15 minutes before serving.
Just baked, these buns deliver an irresistible chewy pull with every bite. The sweet red bean center contrasts beautifully with the subtle savory notes of the bread. Serve them warm with matcha latte or slice and toast them the next day for a completely different texture experience.
Steamed Pumpkin Glutinous Rice Balls
Let’s make these gorgeous steamed pumpkin glutinous rice balls that’ll have your feed looking like a professional food studio. Load up your steamer and get ready for that perfect chewy-sweet bite everyone’s craving right now.
Ingredients
– 2 cups glutinous rice flour (plus extra for dusting)
– 1 cup pumpkin puree (canned works perfectly)
– 1/4 cup brown sugar (packed, adjust sweetness to preference)
– 1/4 cup warm water (about 110°F, adjust as needed for dough consistency)
– Parchment paper (cut into small squares for steaming)
Instructions
1. Combine 2 cups glutinous rice flour and 1/4 cup brown sugar in a large mixing bowl.
2. Add 1 cup pumpkin puree to the dry ingredients and mix with a spatula.
3. Gradually pour in 1/4 cup warm water while stirring until a shaggy dough forms.
4. Knead the dough on a lightly floured surface for 3-4 minutes until smooth and pliable.
5. Divide the dough into 16 equal portions, rolling each into smooth balls between your palms.
6. Place parchment paper squares in your steamer basket to prevent sticking.
7. Arrange the rice balls on the parchment paper, leaving 1-inch space between each.
8. Steam over boiling water for 15 minutes at medium-high heat until translucent and puffed.
9. Remove from steamer and let cool for 5 minutes before serving.
So satisfyingly chewy with that warm pumpkin sweetness shining through. Serve them warm drizzled with honey or roll in toasted sesame seeds for extra crunch—perfect for your autumn dessert table or as a sweet snack any time.
Crispy Glutinous Rice Flour Waffles
A viral food trend just landed in your kitchen. Crispy Glutinous Rice Flour Waffles deliver that addictive chew with a golden crunch—ready to transform your breakfast game in minutes.
Ingredients
– 1 cup glutinous rice flour (don’t substitute regular flour)
– 1/4 cup granulated sugar, or adjust to taste
– 1 cup whole milk, or any plant-based alternative
– 1 large egg
– 2 tbsp melted unsalted butter, or coconut oil for dairy-free
– 1 tsp baking powder
– 1/2 tsp vanilla extract
– Cooking spray or extra butter for greasing
Instructions
1. Preheat your waffle iron to 375°F for even cooking.
2. Whisk glutinous rice flour, sugar, and baking powder in a large bowl until no lumps remain.
3. Pour in milk, egg, melted butter, and vanilla extract all at once.
4. Stir the batter vigorously for 1 minute until smooth and slightly thickened.
5. Lightly coat the preheated waffle iron with cooking spray using a brush or paper towel.
6. Ladle 1/2 cup batter onto the center of the iron, spreading gently with the back of a spoon.
7. Close the lid and cook for 4–5 minutes until steam stops escaping and the exterior is deep golden brown.
8. Carefully lift the waffle with a fork—it should release easily without sticking.
9. Transfer to a wire rack immediately to keep the bottom crisp.
10. Repeat with remaining batter, respraying the iron between each waffle. Perfectly chewy centers with shatter-crisp edges make these irresistible straight from the iron. Pile them high with fresh berries and drizzle with maple syrup for a sweet-savory twist, or go bold with a scoop of vanilla ice cream for dessert-for-breakfast vibes.
Sweet Rice Flour Pudding with Mango
Zesty tropical vibes meet creamy comfort in this irresistible dessert. Whip up this sweet rice flour pudding with mango for a treat that’s both nostalgic and refreshing. It’s the perfect make-ahead dessert for any occasion.
Ingredients
– 1 cup sweet rice flour (also called glutinous rice flour)
– 4 cups whole milk (for creamier texture)
– 1/2 cup granulated sugar (adjust to taste)
– 1/4 tsp salt (enhances sweetness)
– 2 ripe mangoes, peeled and diced (about 2 cups)
– 1 tsp vanilla extract (or almond extract for variation)
– 1 tbsp unsalted butter (for richness)
Instructions
1. Combine sweet rice flour, milk, sugar, and salt in a medium saucepan.
2. Whisk continuously over medium heat for 8-10 minutes until mixture thickens and coats the back of a spoon.
3. Reduce heat to low and stir in vanilla extract and butter until fully incorporated.
4. Remove from heat and let cool for 5 minutes, stirring occasionally to prevent skin formation.
5. Fold in diced mangoes gently to maintain their texture.
6. Transfer pudding to serving bowls or a large container.
7. Press plastic wrap directly onto the pudding surface to prevent a skin from forming.
8. Refrigerate for at least 4 hours or until completely chilled and set.
Sweet, creamy pudding gets a tropical twist from juicy mango chunks. Serve chilled with extra mango slices or a sprinkle of toasted coconut for added crunch. The contrast between smooth pudding and fresh fruit makes every spoonful exciting.
Pan-Seared Glutinous Rice Cakes with Soy Glaze
Unlock your new obsession with these chewy, savory bites that crisp up perfectly in minutes. Sear them golden, glaze them glossy, and watch them disappear faster than you can say “more please.” This is the weeknight wonder you’ll make on repeat.
Ingredients
– 1 package (16 oz) frozen glutinous rice cakes, thawed (separate any stuck together)
– 2 tbsp vegetable oil (or any neutral high-heat oil)
– 3 tbsp soy sauce (use reduced-sodium if preferred)
– 1 tbsp honey (or maple syrup for vegan option)
– 1 tsp rice vinegar
– 2 cloves garlic, minced (about 2 tsp)
– 1 tsp sesame oil
– 2 tbsp water
– 2 scallions, thinly sliced (green parts only for garnish)
– 1 tsp sesame seeds (for topping)
Instructions
1. Pat thawed rice cakes completely dry with paper towels to ensure proper searing.
2. Heat vegetable oil in a large non-stick skillet over medium-high heat until shimmering (about 350°F).
3. Arrange rice cakes in a single layer without crowding—work in batches if needed.
4. Sear for 2-3 minutes until bottoms develop deep golden-brown crusts.
5. Flip each rice cake using tongs and cook another 2-3 minutes until both sides are crispy.
6. Reduce heat to medium-low and push rice cakes to one side of the skillet.
7. Add minced garlic to the empty space and sauté for 30 seconds until fragrant but not browned.
8. Pour in soy sauce, honey, rice vinegar, sesame oil, and water directly over the garlic.
9. Stir sauce constantly for 1-2 minutes until it thickens slightly and coats the back of a spoon.
10. Toss rice cakes in the glaze until evenly coated—work quickly as glaze thickens fast.
11. Transfer to serving plate and immediately garnish with scallions and sesame seeds while hot. Never underestimate the magic of chewy centers meeting crispy edges under that salty-sweet glaze. Nudge them toward breakfast with a fried egg, or pack them cold for next-level lunchbox excitement—they’re dangerously snackable at any temperature.
Baked Glutinous Rice Flour Cupcakes with Custard
Jazz up your dessert game with these irresistible baked glutinous rice flour cupcakes. They deliver that perfect chewy texture you crave, topped with silky custard that caramelizes beautifully. Get ready to impress with minimal effort and maximum flavor payoff.
Ingredients
– 1 cup glutinous rice flour (don’t substitute regular flour)
– 1/2 cup granulated sugar (adjust sweetness to preference)
– 1/4 cup unsalted butter, melted (or coconut oil for dairy-free)
– 2 large eggs, room temperature
– 1/2 cup whole milk (any milk works)
– 1 tsp baking powder
– 1/4 tsp salt
– 1 cup prepared custard (store-bought or homemade)
Instructions
1. Preheat your oven to 350°F and line a muffin tin with 8 paper liners.
2. Whisk together glutinous rice flour, sugar, baking powder, and salt in a large bowl until fully combined.
3. In a separate bowl, beat the eggs until frothy, about 1 minute.
4. Pour melted butter into the eggs while continuously whisking.
5. Add milk to the wet ingredients and mix until smooth.
6. Gradually fold the dry ingredients into the wet mixture until no flour streaks remain.
7. Divide the batter evenly among the 8 muffin cups, filling each 2/3 full.
8. Spoon 2 tablespoons of custard onto the center of each cupcake batter portion.
9. Bake for 22-25 minutes until the edges are golden brown and centers spring back when lightly pressed.
10. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack.
Make these your signature dessert—the chewy rice cake base contrasts perfectly with the creamy custard topping. Try them warm with a drizzle of caramel or chilled for a firmer texture that holds its shape beautifully.
Soft and Fluffy Glutinous Rice Flour Steamed Buns
TikTok’s newest obsession just landed in your kitchen. These cloud-like buns deliver that perfect chew with zero gluten drama. Transform basic ingredients into pillowy perfection that’ll have everyone begging for your recipe.
Ingredients
– 2 cups glutinous rice flour
– 1/4 cup granulated sugar
– 1 teaspoon instant yeast
– 3/4 cup warm water (110°F)
– 1 tablespoon vegetable oil (or any neutral oil)
– Pinch of salt
Instructions
1. Combine glutinous rice flour, sugar, instant yeast, and salt in a large mixing bowl.
2. Pour warm water (110°F exactly) into the dry ingredients—test temperature with a kitchen thermometer for optimal yeast activation.
3. Mix with a spatula until a shaggy dough forms, about 1 minute.
4. Add vegetable oil and knead by hand for 5 minutes until smooth and elastic—the dough should spring back when poked.
5. Cover the bowl with plastic wrap and let rise in a warm place for 1 hour until doubled in size.
6. Punch down the dough to release air bubbles.
7. Divide dough into 8 equal portions using a kitchen scale for consistent bun sizes.
8. Roll each portion into smooth balls between your palms.
9. Place balls on parchment-lined steamer baskets, leaving 2 inches between each for expansion.
10. Let buns rest for 15 minutes for final proofing—they’ll appear slightly puffed.
11. Steam over boiling water for 15 minutes on medium-high heat.
12. Turn off heat and let buns sit in steamer for 5 minutes—this prevents collapse from sudden temperature changes.
13. Remove buns carefully with tongs.
Get ready for that signature sticky-chewy texture that makes these irresistible. The subtle sweetness pairs perfectly with savory fillings or stands alone as the ultimate snack. Serve them warm with condensed milk for dipping or split and stuff with pulled pork for next-level sliders.
Summary
Now you have 20 wonderful ways to enjoy glutinous rice flour! From sweet treats to savory bites, there’s something for every celebration and cozy night in. We’d love to hear which recipes become your favorites—drop a comment below and share your creations on Pinterest so others can discover these delicious ideas too. Happy cooking!
