Glutinous Rice Flour is made of short-grain rice that becomes moist, firm and sticky when cooked, a result of its higher proportion of waxy starch molecules. Ground in traditional water mill, which yields extra fine flour. Commonly used for desserts or snacks, becomes sticky and chewy when heated. Makes an excellent thickener for sauces and gravies as well.

• Versatile usage – great to make mochi, rice cake etc.

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