This Thai glutinous (also called sticky or sweet) rice flour is milled from the finest Thai sweet rice, offering a smooth, ultra-fine texture and naturally sweet, neutral flavour. It’s free from gluten and perfect for achieving that classic chewy ‘mochi’ consistency in both sweet and savoury recipes.

Key Features

• 100% glutinous rice — no additives, preservatives, or gluten

• Ultra-fine, silky texture thanks to wet-milling from Thai sticky rice, making it ideal for delicate desserts

• Gluten-free & vegan, suitable for a range of dietary needs

Culinary Uses

• Mochi, tangyuan & sticky desserts: creates that signature springy chew in Japanese and Thai sweets

• Thai sweets: essential for khanom tom (boiled rice dumplings), khanom kho, and bua loi

• Savoury dishes: thickens soups, stews, sauces, and makes ultra-crispy batters for fried foods like tempura or Hat Yai fried chicken

Texture & Taste

When cooked, it transforms into a sticky, chewy gel—perfect for rice cakes, dumplings and thickened sauces. Though it’s called “glutinous,” it contains no actual gluten—only sticky starch.

Nutrition Snapshot

• Gluten-free

• High in starch and carbs (approx. 90 g per 100 g), trace protein, zero fat (based on standard glutinous rice flour profile)

Cooking & Storage Tips

• Dough formation: Mix with water and knead to form pliable dumpling or mochi dough

• Thickening: Add directly to hot liquids to thicken sauces or soups

• Frying: Use solo or blend with tapioca/corn starch for crisp batters

• Storage: Keep in a cool, dry pantry. Use within 3 months after opening for best quality