Glutinous rice flour is milled from short-grained rice, and is used to make sticky or chewy textured Asian sweets and desserts.

The use of ‘glutinous' in its name refers to the gluey consistency the sticky rice flour gives to food – though glutinous rice flour doesn't actually contain any gluten. Which makes it a useful ingredient for gluten-free cooking.

Glutinous rice flour is called mochiko in Japan, and is also known as sweet rice flour or sweet rice powder. However, sweet or glutinous rice flour does not contain sugar.

Use the glutinous rice flour to make mochi rice sweets, or the South Asian bibingka cake. It's also suitable for homemade tteokbokki spicy rice cakes.

Product formulations and details may change. For the latest ingredients and allergen information always check product packaging prior to consumption. Ingredients: 100% glutinous rice.

Allergy Advice: Made in a factory where gluten products are handled.

Store in a cool, dry place, away from direct sunlight.

How to use sticky rice flour

• These adorable glutinous rice flour mochi cats made by Kim-Joy use rice flour to bind the dumplings into shape. See the glutinous rice flour mochi cats recipe here.

• Try Uyen Luu's recipe for glutinous rice flour Pandan mochi balls. Here, glutinous rice flour is combined with kewra water for the signature pandan flavour.

• Celebrate Lunar New Year with Homemade Chinese Mooncakes, made with glutinous rice flour.