Glutinous rice flour

A fine snow-white powder of ground glutinous rice, gluten-free, giving a stretchy elastic dough when heated, for mochi, dango, tteok and tangyuan.

Glutinous rice flour is a fine snow-white powder of ground glutinous (sweet) rice, gluten-free; when moistened and heated it gives a very stretchy, elastic, 'chewy' dough. It is used for mochi, dango, tteok, tangyuan, mochi sponge, coconut onde-onde balls, butuat and as a thickener for sauces and fillings; it differs from regular rice flour by a higher stickiness.

Calories, proteins, fats and carbohydrates per 100 g of product

By cooking method

Values below are per 100 g of the product in the selected preparation

Glutinous rice flour, Raw: Calories 358.0 kcal, Proteins 6.7 grams, Fats 1.2 grams, Carbohydrates 80.1 grams per 100 g of product.

Calories358.0 kcal

Proteins6.7 grams

Fats1.2 grams

Carbohydrates80.1 grams

Glutinous rice flour, Boiled: Calories 97.0 kcal, Proteins 2.0 grams, Fats 0.2 grams, Carbohydrates 21.1 grams per 100 g of product.

Calories97.0 kcal

Proteins2.0 grams

Fats0.2 grams

Carbohydrates21.1 grams

Yield: 100 g raw → 380 g cooked

Data: USDA FoodData Central

Recipes with this ingredient

Kikufuku for GojoJapanese cuisine | Bakery and desserts

Recipe from Thibault Villanova's book "Cooking Like in Anime. Recipes for Real Otaku!".

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