Recipes With Sweet Rice Flour, Glutinous Rice Flour Desserts, Glutinous Rice Balls Recipe—I promise you, glutinous rice flour is a game-changer! This magical ingredient turns into chewy, bouncy, and absolutely delightful treats. If you’ve never played around with it, today’s your lucky day! I’ve gathered 13 must-try recipes that will make you fall in love with its sticky goodness. Let’s get started—because life is just better with a little extra chew!
Mochi
Ah, mochi! The chewy little pillows of happiness. Making mochi is like performing a delicious science experiment—you mix glutinous rice flour with water and sugar, steam or microwave it, then dust it with cornstarch to keep it from sticking to your soul (and fingers). Want to take it up a notch? Stuff it with sweet red bean paste, peanut butter, or even ice cream. The best part? That stretchy, satisfying first bite that makes you close your eyes in bliss!
Butter Mochi
Imagine a cross between a cake and mochi—that’s butter mochi. This Hawaiian treat is a chewy, buttery square of heaven. The glutinous rice flour gives it a springy texture, while coconut milk and butter add richness. It’s crispy on the outside, soft on the inside, and downright addictive. Plus, it’s naturally gluten-free, making it a crowd-pleaser for everyone. Warning: you will go back for seconds (or thirds).
Tangyuan
Glutinous Rice Balls Recipe alert! Tangyuan are chewy rice balls usually served in a sweet ginger syrup. Traditionally eaten during celebrations, they symbolize togetherness. You can fill them with black sesame, peanut paste, or red bean for an extra surprise. Watching them float in the bubbling syrup is oddly satisfying, and popping one into your mouth feels like biting into a chewy, sweet explosion. No special occasion needed—just make a batch and enjoy!
Tikoy
Chinese New Year wouldn’t be the same without Tikoy, a sticky rice cake that brings good luck (and happy taste buds). This sweet, dense cake is made from glutinous rice flour, sugar, and coconut milk, then steamed to perfection. Once cooled, it’s sliced, dipped in egg, and pan-fried until golden brown. The result? A crispy outer layer with a chewy, sweet center that’ll have you reaching for more. Who knew good fortune could be this delicious?
Bilo-Bilo
Filipino comfort food at its finest! Bilo-Bilo is a warm, coconut milk-based dessert loaded with glutinous rice balls, sweet potatoes, plantains, and sago pearls. The little chewy rice balls (bilo-bilo) are the stars of the show, making every spoonful extra fun. It’s sweet, creamy, and oh-so-satisfying—like a warm hug in a bowl. One bite, and you’ll understand why it’s a beloved treat in the Philippines.
Mitarashi Dango
Meet Japan’s version of sweet rice dumplings! These chewy rice flour balls are skewered, grilled, and coated in a glossy soy sauce glaze. The combination of sweet and salty flavors, plus that smoky char, makes Mitarashi Dango downright irresistible. Eating them off a stick somehow makes them taste even better. If you haven’t tried them yet, you’re seriously missing out!
Sticky Rice Pancakes
Who knew pancakes could get even better? These Sticky Rice Pancakes are chewy, slightly crispy, and perfect for breakfast or dessert. Unlike regular pancakes, they have that signature glutinous rice chew, making every bite extra satisfying. You can keep them simple with honey or go all out with red bean paste, sesame seeds, or fresh fruit. Pancakes will never be the same again!
Chapssal Donuts
Korean street food magic! Chapssal Donuts are crispy on the outside, chewy on the inside, and filled with sweet red bean paste. The glutinous rice flour gives them that iconic bouncy texture, while the golden-fried crust adds the perfect crunch. They’re dangerously addictive, so don’t be surprised if you end up eating a whole batch in one sitting. No regrets, though.
Kuih Seri Muka
This Malaysian delight is a two-layered masterpiece. The bottom layer is soft, sticky glutinous rice infused with coconut milk, while the top is a silky, pandan-flavored custard. The contrast of textures and flavors is pure perfection. Plus, that vibrant green color makes it just as pretty as it is tasty. Bonus: it’s naturally gluten-free, so everyone can enjoy this sweet treat!
Bibingka Malagkit
Sticky rice lovers, this one’s for you! Bibingka Malagkit is a Filipino coconut rice cake with a caramelized coconut topping. It’s dense, chewy, and rich with coconut flavor. Baked until the top gets beautifully golden, it’s the kind of dessert that makes you close your eyes and sigh with happiness. Serve it warm, and you’ll understand why it’s such a cherished dish.
Rice Flour Crepes
Who says crepes have to be made with wheat flour? These delicate, lacy crepes are made with glutinous rice flour, giving them a slightly chewy texture. They’re light yet satisfyingly filling, perfect for wrapping around sweet or savory fillings. Want to make them extra special? Try stuffing them with coconut cream, chocolate, or fresh fruit. Breakfast just got an upgrade!
Glutinous Rice Waffles
Gluten-Free Mochi Recipe meets crispy waffle perfection! These Glutinous Rice Waffles have that irresistible mochi-like chew with a crispy, golden-brown exterior. The best part? You can top them with anything—maple syrup, fruits, or even a scoop of ice cream. Once you taste that unique chewy-crispy combo, you’ll never go back to regular waffles.
Black Sesame Tangyuan
We’re ending this list with a classic! Black Sesame Tangyuan features chewy glutinous rice balls filled with rich, nutty black sesame paste. Served in a warm, lightly sweetened broth, these little delights are comforting and absolutely delicious. The contrast between the soft, chewy exterior and the gooey, fragrant filling is simply divine. Trust me—once you try these, you’ll want them all year round.
Wrapping Up the Sticky Goodness
Glutinous rice flour recipes are like a party for your taste buds—chewy, bouncy, and downright addictive. Whether you’re frying, steaming, or baking, this magical ingredient brings desserts to life in the best way possible. So, grab a bag of sweet rice flour and start experimenting. Warning: Once you fall in love with the chewy texture, there’s no turning back!