16 Delicious Glutinous Rice Flour Recipes Easy to Make

Unlock the secret to effortlessly delicious treats with our roundup of 16 glutinous rice flour recipes that are as easy to make as they are to love! Whether you’re craving sweet, savory, or something uniquely in between, these dishes promise to bring a world of flavor to your North American kitchen. Dive in and discover how simple ingredients can transform into extraordinary meals that’ll have everyone asking for seconds.

Sweet Glutinous Rice Balls in Ginger Syrup

Delightfully comforting and subtly spiced, these Sweet Glutinous Rice Balls in Ginger Syrup are a harmonious blend of chewy texture and warming flavors, perfect for soothing the soul on a chilly evening or as a refined dessert to cap off a festive meal.

Ingredients

• 1 cup glutinous rice flour (I find that Bob’s Red Mill yields the perfect chewiness)
• 1/2 cup water, lukewarm (just enough to bring the dough together without making it sticky)
• 1/2 cup granulated sugar (for a deeper flavor, you might opt for brown sugar)
• 4 cups water (for the syrup)
• 1/2 cup thinly sliced fresh ginger (the more, the merrier for that spicy kick)
• 1 tbsp brown sugar (optional, for an extra layer of sweetness in the syrup)

Instructions

1. In a large mixing bowl, combine the glutinous rice flour with lukewarm water, stirring until a smooth dough forms. Tip: If the dough feels too dry, add water a teaspoon at a time.
2. Divide the dough into 20 equal pieces, rolling each into a small ball. Ensure they’re smooth and crack-free for the best texture.
3. In a medium saucepan, bring 4 cups of water to a boil over high heat. Add the ginger slices, reducing the heat to medium-low to simmer for 10 minutes, allowing the ginger to infuse the water.
4. Add the granulated sugar (and brown sugar, if using) to the ginger-infused water, stirring until completely dissolved. Simmer for another 5 minutes to slightly thicken the syrup.
5. Gently add the rice balls to the syrup, cooking for about 5 minutes or until they float to the surface, indicating they’re done. Tip: Stir occasionally to prevent sticking.
6. Once the rice balls are cooked, remove the saucepan from the heat and let it sit for 2 minutes to allow the flavors to meld. Tip: For an extra aromatic touch, a cinnamon stick can be added during the last minute of simmering.

Yielded by this simple yet elegant recipe, the rice balls boast a delightful chewiness, perfectly complemented by the spicy-sweet ginger syrup. Serve them warm in small bowls, perhaps garnished with a sprinkle of sesame seeds or a side of fresh fruit for a contrasting texture.

Sticky Rice Dumplings with Red Bean Paste

Yearning for a taste of tradition with a sweet twist? These Sticky Rice Dumplings with Red Bean Paste are a delightful homage to classic Asian desserts, wrapped in a tender, chewy embrace that’s both comforting and indulgent.

Ingredients

• 2 cups glutinous rice flour (I find the brand from the Asian market gives the best texture)
• 1/2 cup red bean paste (homemade or store-bought, but I swear by the homemade version for its depth of flavor)
• 1/4 cup sugar (adjust according to your sweetness preference)
• 1 tbsp vegetable oil (a neutral oil works best here to not overpower the delicate flavors)
• 1 1/2 cups water (room temperature to help the dough come together smoothly)

Instructions

1. In a large mixing bowl, combine the glutinous rice flour and sugar, whisking them together to ensure even distribution.
2. Gradually add water to the dry ingredients, mixing with a wooden spoon until a shaggy dough forms. Tip: The dough should be pliable but not sticky; adjust with a bit more flour or water as needed.
3. Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic. Tip: This step is crucial for achieving the perfect chewy texture.
4. Divide the dough into 12 equal pieces, rolling each into a smooth ball. Cover with a damp cloth to prevent drying.
5. Flatten each ball into a disc, place a teaspoon of red bean paste in the center, and carefully seal the edges, ensuring no filling escapes.
6. Bring a large pot of water to a boil over high heat. Gently drop the dumplings in, stirring occasionally to prevent sticking. Tip: They’re done when they float to the surface, about 5 minutes.
7. Remove the dumplings with a slotted spoon, drizzle with vegetable oil, and toss gently to coat. This adds a lovely sheen and prevents them from sticking together.

Lusciously chewy with a sweet, earthy heart, these dumplings are a joy to bite into. Serve them warm for a comforting treat or chilled for a refreshing summer dessert, perhaps with a sprinkle of toasted sesame seeds for an extra crunch.

Mochi Ice Cream with Various Flavors

Radiating with the delicate balance of chewy and creamy, mochi ice cream is a delightful fusion that captivates the palate with its myriad of flavors. This Japanese-inspired treat, wrapped in a soft, pillowy dough, offers a refreshing twist to traditional ice cream, making it a perfect dessert for any season.

Ingredients

• 1 cup sweet rice flour (Mochiko) – the key to that signature chewy texture.
• 1/4 cup granulated sugar – for just the right amount of sweetness.
• 1 cup water – I find filtered water works best for a cleaner taste.
• Cornstarch for dusting – essential to prevent sticking; don’t skip this!
• 1 pint ice cream of your choice – go bold with flavors like matcha or strawberry for an authentic touch.

Instructions

1. In a microwave-safe bowl, whisk together 1 cup sweet rice flour, 1/4 cup granulated sugar, and 1 cup water until smooth.
2. Cover the bowl with plastic wrap, leaving a small vent, and microwave on high for 1 minute. Stir the mixture, then microwave for another minute. Tip: The dough should be translucent and sticky when done.
3. Dust a clean surface generously with cornstarch and turn the hot dough onto it. Dust the top of the dough and your hands with more cornstarch to prevent sticking.
4. Roll the dough into a thin, even layer, about 1/8 inch thick. Use a round cookie cutter to cut out circles. Tip: Work quickly while the dough is warm for easier handling.
5. Place a small scoop of ice cream in the center of each dough circle. Gently wrap the dough around the ice cream, pinching the edges to seal. Tip: If the ice cream melts too fast, freeze the scoops for 10 minutes before wrapping.
6. Immediately place the wrapped mochi ice cream on a parchment-lined tray and freeze for at least 2 hours before serving.

These mochi ice cream bites emerge from the freezer with a satisfyingly soft exterior that gives way to a cold, creamy center. For an extra touch of elegance, serve them on a chilled plate with a dusting of matcha powder or a drizzle of chocolate sauce.

Glutinous Rice Flour Pancakes with Coconut Filling

Kneading the delicate balance between tradition and innovation, these Glutinous Rice Flour Pancakes with Coconut Filling offer a sublime texture that’s both chewy and tender, enveloping a sweet, fragrant coconut heart. Perfect for a leisurely weekend brunch or a sophisticated dessert, they’re a testament to the beauty of simple ingredients transformed into something extraordinary.

Ingredients

• 1 cup glutinous rice flour – the key to that signature chewiness.
• 1/2 cup warm water – just enough to bring the dough together without making it sticky.
• 1/4 cup sugar – I like to use organic cane sugar for its subtle molasses notes.
• 1/2 cup shredded coconut – unsweetened, to control the sweetness level.
• 2 tbsp coconut milk – full-fat for richness, it makes all the difference.
• 1 tbsp coconut oil – melted, for greasing the pan and adding a hint of coconut aroma.

Instructions

1. In a mixing bowl, combine the glutinous rice flour and warm water, stirring until a smooth dough forms. Tip: The dough should be pliable but not sticky; adjust with a bit more flour or water if needed.
2. Divide the dough into 8 equal pieces, rolling each into a ball. Cover with a damp cloth to prevent drying.
3. In a separate bowl, mix the shredded coconut, sugar, and coconut milk to create the filling. Tip: Let it sit for 5 minutes to allow the coconut to absorb the milk and sugar.
4. Flatten each dough ball into a disc, place a teaspoon of the coconut filling in the center, and seal by pinching the edges together. Tip: Ensure the filling is completely enclosed to prevent leaks during cooking.
5. Heat a non-stick pan over medium heat (350°F) and brush with coconut oil. Cook the pancakes for 2-3 minutes on each side, until golden brown and slightly puffed.

Out of the pan, these pancakes boast a golden exterior that gives way to a soft, stretchy interior, with the coconut filling offering a sweet, creamy contrast. Serve them warm, dusted with a little extra coconut or a drizzle of honey for an extra touch of indulgence.

Steamed Glutinous Rice Cakes with Dates

Venturing into the realm of traditional desserts, steamed glutinous rice cakes with dates offer a delightful interplay of textures and flavors, embodying the essence of comfort and sophistication in every bite.

Ingredients

• 2 cups glutinous rice flour – the cornerstone of this recipe, ensuring the perfect chewy texture.
• 1/2 cup pitted dates, finely chopped – for a natural sweetness that’s irreplaceable.
• 1 cup water – ideally at room temperature to blend seamlessly with the flour.
• 1/4 cup brown sugar – my personal choice for its deep, molasses-like flavor.
• 1 tbsp coconut oil – extra virgin, to add a subtle, fragrant richness.

Instructions

1. In a large mixing bowl, combine the glutinous rice flour and brown sugar, whisking them together to ensure no lumps remain.
2. Gradually add water to the dry ingredients, stirring continuously until a smooth, thick batter forms. Tip: The consistency should resemble pancake batter; adjust water as needed.
3. Fold in the finely chopped dates and coconut oil, mixing until evenly distributed throughout the batter.
4. Prepare a steamer by bringing water to a boil over high heat. Lightly grease a cake pan that fits inside your steamer with coconut oil.
5. Pour the batter into the greased pan, smoothing the top with a spatula. Tip: Cover the pan with aluminum foil to prevent water droplets from falling onto the cake.
6. Steam the cake over high heat for 30 minutes. Tip: Check the water level halfway through to ensure it hasn’t evaporated completely.
7. After steaming, remove the pan from the steamer and let the cake cool for 10 minutes before slicing.

Exquisitely tender with a slight chew, these rice cakes are a testament to the beauty of simple ingredients. Serve them warm with a drizzle of honey or alongside a cup of jasmine tea for an afternoon treat that feels both indulgent and wholesome.

Fried Glutinous Rice Balls with Sesame Seeds

Nothing heralds the arrival of autumn quite like the comforting aroma of Fried Glutinous Rice Balls with Sesame Seeds wafting through the kitchen. These golden, crispy delights, with their chewy interior and nutty sesame coating, are a testament to the simple pleasures of homemade treats.

Ingredients

• 1 cup glutinous rice flour (for that perfect chewiness)
• 1/2 cup warm water (just enough to bring the dough together)
• 1/4 cup sesame seeds (toasted for an extra layer of flavor)
• 1/4 cup granulated sugar (I find this amount strikes the right balance of sweetness)
• 2 cups vegetable oil (for frying; choose one with a high smoke point)

Instructions

1. In a mixing bowl, combine the glutinous rice flour and warm water, stirring until a smooth dough forms. Tip: The dough should be pliable but not sticky; adjust with a bit more flour or water if needed.
2. Divide the dough into 12 equal pieces, rolling each into a smooth ball between your palms. This ensures even cooking.
3. Heat the vegetable oil in a deep fryer or heavy-bottomed pot to 350°F. A candy thermometer is your best friend here for accuracy.
4. Carefully add the rice balls to the hot oil in batches, frying until they puff up and turn a light golden brown, about 3-4 minutes. Tip: Don’t overcrowd the pot to maintain the oil temperature.
5. Using a slotted spoon, transfer the fried rice balls to a paper towel-lined plate to drain. Immediately roll them in the toasted sesame seeds while still warm, ensuring an even coating.
6. Sprinkle with granulated sugar for a sweet finish. Tip: For an extra crunch, you can mix the sugar with the sesame seeds before coating.

Each bite of these Fried Glutinous Rice Balls offers a delightful contrast between the crispy sesame exterior and the soft, chewy center. Serve them warm with a cup of jasmine tea for an afternoon treat that’s both elegant and comforting.

Glutinous Rice Flour Bread with Sweet Potato Filling

This season, the allure of homemade bread takes a delightful turn with a recipe that marries the chewy texture of glutinous rice flour with the sweet, earthy notes of sweet potato filling. Perfect for those who appreciate the art of baking with a twist, this bread promises a unique culinary experience.

Ingredients

• 2 cups glutinous rice flour (I find that this gives the bread its signature chewiness)
• 1 cup mashed sweet potato (For the best flavor, use orange-fleshed sweet potatoes)
• 1/2 cup sugar (Adjust slightly if your sweet potato is very sweet)
• 1/4 cup water (Room temperature works best for even mixing)
• 1 tbsp vegetable oil (A neutral oil ensures the sweet potato flavor shines)

Instructions

1. In a large mixing bowl, combine the glutinous rice flour and sugar, whisking them together to ensure even distribution.
2. Gradually add water to the dry ingredients, mixing continuously until a dough begins to form. Tip: The dough should be pliable but not sticky; adjust water or flour as needed.
3. Knead the dough on a lightly floured surface for about 5 minutes, or until it becomes smooth and elastic.
4. Divide the dough into equal portions, then flatten each piece into a disc. Spoon a tablespoon of mashed sweet potato onto the center of each disc.
5. Carefully fold the edges of the dough over the filling, pinching to seal. Roll gently between your palms to form a smooth ball. Tip: Ensure the filling is completely enclosed to prevent leakage during cooking.
6. Heat a non-stick pan over medium heat and add the vegetable oil. Once hot, place the bread balls in the pan, leaving space between them.
7. Cook for about 3-4 minutes on each side, or until golden brown and slightly puffed. Tip: Lower the heat if the bread is browning too quickly to allow the inside to cook thoroughly.

Now, this Glutinous Rice Flour Bread with Sweet Potato Filling offers a delightful contrast of textures—crisp on the outside, tender and chewy within, with a sweet, velvety center. Serve it warm for a comforting treat, or pair with a dollop of whipped cream for an elegant dessert.

Baked Glutinous Rice Flour Cookies with Chocolate Chips

Delightfully chewy with a subtle sweetness, these Baked Glutinous Rice Flour Cookies with Chocolate Chips are a modern twist on traditional treats, offering a gluten-free option that doesn’t compromise on texture or flavor.

Ingredients

• 1 1/2 cups glutinous rice flour (I find that this flour gives the cookies their signature chewiness)
• 1/2 cup unsalted butter, softened (room temperature is key for easy mixing)
• 3/4 cup granulated sugar (for that perfect sweetness)
• 1 large egg (bring it to room temperature for a smoother batter)
• 1 tsp vanilla extract (pure extract makes all the difference)
• 1/2 cup chocolate chips (I love using dark chocolate for a rich contrast)
• 1/4 tsp salt (just a pinch to balance the flavors)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl to ensure even mixing.
3. Beat in the egg and vanilla extract until fully incorporated, ensuring the mixture is smooth.
4. Gradually add the glutinous rice flour and salt to the wet ingredients, mixing until just combined to avoid overworking the dough.
5. Fold in the chocolate chips evenly throughout the dough for a bit of chocolate in every bite.
6. Using a tablespoon, scoop the dough and roll into balls, placing them 2 inches apart on the prepared baking sheet. Tip: Flatten slightly with the back of a spoon for even baking.
7. Bake for 12-15 minutes, or until the edges are just starting to turn golden. Tip: They’ll firm up as they cool, so don’t overbake.
8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

With their chewy center and crisp edges, these cookies are a delightful contrast of textures. Serve them alongside a cup of espresso for an afternoon treat that’s sure to impress.

Glutinous Rice Flour Waffles with Maple Syrup

Heralding a delightful twist on breakfast classics, these Glutinous Rice Flour Waffles with Maple Syrup marry the chewy texture of mochi with the crisp exterior of a traditional waffle, drizzled with the golden sweetness of maple syrup for a truly indulgent start to your day.

Ingredients

• 1 1/2 cups glutinous rice flour – for that signature chewiness we all love.
• 1/2 cup all-purpose flour – to balance the texture, I find this ratio perfect.
• 2 tbsp sugar – just enough to sweeten the batter subtly.
• 1 tsp baking powder – the secret to a light, airy waffle.
• 1/4 tsp salt – to enhance all the flavors.
• 1 1/4 cups milk – whole milk is my preference for richness, but any will do.
• 1 large egg – room temperature, as it blends more smoothly into the batter.
• 3 tbsp melted butter – unsalted, because I like to control the saltiness.
• 1 tsp vanilla extract – for a hint of warmth and depth.
• Maple syrup – the star of the show, go for the real deal here.

Instructions

1. Preheat your waffle iron to 375°F, ensuring it’s hot enough to crisp the waffles beautifully.
2. In a large bowl, whisk together the glutinous rice flour, all-purpose flour, sugar, baking powder, and salt until well combined.
3. In another bowl, beat the egg lightly before adding the milk, melted butter, and vanilla extract, whisking until smooth.
4. Pour the wet ingredients into the dry ingredients, stirring gently until just combined. A few lumps are okay; overmixing leads to tough waffles.
5. Lightly grease the waffle iron with butter or non-stick spray, then pour enough batter to cover the center grid, closing the lid immediately.
6. Cook for about 5 minutes, or until the waffles are golden and crisp. Resist the urge to peek too early; patience ensures even cooking.
7. Serve immediately, drizzled generously with maple syrup. For an extra touch, a sprinkle of toasted sesame seeds or a dollop of whipped cream elevates the dish.

Brimming with contrasting textures and flavors, these waffles offer a chewy interior with a crisp, buttery crust, all harmonized by the rich, amber sweetness of maple syrup. Perfect for a leisurely weekend brunch, they’re a conversation starter that’ll have everyone asking for seconds.

Stuffed Glutinous Rice Flour Buns with Meat and Vegetables

Lusciously soft and subtly sweet, these stuffed glutinous rice flour buns are a delightful fusion of textures and flavors, encasing a savory filling of meat and vegetables that promises to comfort and satisfy with every bite.

Ingredients

• 2 cups glutinous rice flour (I find that a fine grind works best for a smoother texture)
• 1 cup warm water (around 110°F, just right to activate the dough)
• 1/2 lb ground pork (for a richer flavor, I sometimes mix in a bit of ground beef)
• 1 cup finely chopped shiitake mushrooms (their earthy depth is irreplaceable)
• 1/2 cup diced carrots (for a pop of color and sweetness)
• 2 tbsp soy sauce (I always reach for the low-sodium version to control the saltiness)
• 1 tbsp sesame oil (a drizzle of this elevates the filling beautifully)
• 1 tsp grated ginger (freshly grated makes all the difference)

Instructions

1. In a large mixing bowl, combine the glutinous rice flour with warm water, stirring until a smooth dough forms. Tip: If the dough feels too sticky, a light dusting of rice flour on your hands helps.
2. Cover the dough with a damp cloth and let it rest for 30 minutes to achieve the perfect pliability.
3. While the dough rests, heat a skillet over medium heat and sauté the ground pork until no longer pink, about 5 minutes.
4. Add the shiitake mushrooms, carrots, soy sauce, sesame oil, and grated ginger to the skillet, cooking for another 5 minutes until the vegetables are tender. Tip: Let the filling cool slightly before stuffing to make handling easier.
5. Divide the dough into 12 equal pieces, rolling each into a ball. Flatten each ball into a disc, place a tablespoon of the filling in the center, and carefully seal the edges. Tip: Pinching the edges with a bit of water ensures a tight seal.
6. Steam the buns in a bamboo steamer lined with parchment paper over boiling water for 15 minutes, until translucent and glossy.

Best enjoyed warm, these buns boast a chewy exterior that gives way to a juicy, flavorful center. For an extra touch, serve with a side of chili oil or a light soy-vinegar dip to complement their richness.

Glutinous Rice Flour Donuts with Cinnamon Sugar

Amidst the bustling rhythm of modern life, there’s something profoundly comforting about the simple pleasure of a warm, sugary donut. These Glutinous Rice Flour Donuts, dusted with a fragrant cinnamon sugar, offer a delightful twist on the classic, blending chewy texture with a sweet, spicy finish.

Ingredients

• 1 cup glutinous rice flour (I find that this gives the perfect chewiness)
• 1/4 cup granulated sugar (for that just-right sweetness)
• 1/2 cup warm water (around 110°F, to activate the flour)
• 1 tsp baking powder (the secret to a light, airy texture)
• 1/2 tsp salt (to balance the sweetness)
• 1/2 cup vegetable oil (for frying; I prefer a neutral oil here)
• 1/4 cup cinnamon sugar (homemade is best, with a 4:1 sugar to cinnamon ratio)

Instructions

1. In a large mixing bowl, combine the glutinous rice flour, granulated sugar, baking powder, and salt. Whisk these dry ingredients together to ensure an even distribution.
2. Gradually add the warm water to the dry ingredients, stirring continuously until a sticky dough forms. Tip: The dough should be pliable but not too wet; adjust with a bit more flour or water if needed.
3. Heat the vegetable oil in a deep fryer or a heavy-bottomed pot to 350°F. Use a candy thermometer to monitor the temperature for consistent results.
4. With lightly oiled hands, pinch off small pieces of dough and roll them into balls, about 1 inch in diameter. Carefully drop them into the hot oil, frying in batches to avoid overcrowding.
5. Fry the donuts for 2-3 minutes, or until they puff up and turn a golden brown, flipping once halfway through for even cooking. Tip: Listen for a gentle sizzle; it’s a good indicator that the oil is at the right temperature.
6. Remove the donuts with a slotted spoon and drain on paper towels for a minute, then toss them in the cinnamon sugar while still warm. Tip: For an extra layer of flavor, try adding a pinch of nutmeg to the cinnamon sugar.

Delightfully chewy with a crisp sugar coating, these donuts are a testament to the beauty of simple ingredients transformed. Serve them alongside a cup of strong coffee for a morning treat, or stack them high on a platter for a whimsical dessert at your next gathering.

Steamed Glutinous Rice Rolls with Pork and Mushrooms

Zesty and comforting, these Steamed Glutinous Rice Rolls with Pork and Mushrooms are a delightful blend of savory flavors and tender textures, perfect for a cozy breakfast or a light lunch. The dish, with its silky rice rolls enveloping a rich filling, is a testament to the elegance of simplicity in cooking.

Ingredients

• 1 cup glutinous rice flour – for that perfect chewy texture we all love.
• 1/2 cup water – lukewarm, to help the dough come together smoothly.
• 1/2 lb ground pork – I find that a slightly fatty cut adds wonderful moisture.
• 1/2 cup shiitake mushrooms, finely chopped – their earthy flavor is irreplaceable.
• 1 tbsp soy sauce – for that deep, umami kick.
• 1 tsp sesame oil – my secret to adding a nutty aroma.
• 1/2 tsp sugar – just a pinch to balance the flavors.
• 1/4 tsp white pepper – for a subtle heat that lingers.

Instructions

1. In a large bowl, mix the glutinous rice flour with lukewarm water until a smooth dough forms. Tip: The dough should be pliable but not sticky; adjust water or flour as needed.
2. Cover the dough with a damp cloth and let it rest for 30 minutes. This step ensures the rice rolls will be tender.
3. While the dough rests, combine ground pork, chopped shiitake mushrooms, soy sauce, sesame oil, sugar, and white pepper in a bowl. Mix until well incorporated. Tip: For the best flavor, let the filling marinate for at least 15 minutes.
4. Divide the dough into small balls, about the size of a golf ball. Flatten each ball into a thin circle on a lightly floured surface.
5. Place a spoonful of the pork and mushroom filling in the center of each dough circle. Fold the edges over the filling, sealing tightly to form a roll.
6. Steam the rolls in a bamboo steamer lined with parchment paper over boiling water for 15 minutes. Tip: Ensure the water is at a rolling boil before adding the steamer for even cooking.
7. Remove the rolls from the steamer and let them cool slightly before serving.

Velvety and rich, these rice rolls offer a satisfying chew with every bite, the savory filling perfectly complementing the mild sweetness of the glutinous rice. Serve them with a drizzle of chili oil for an extra kick or alongside a simple cucumber salad to balance the richness.

Glutinous Rice Flour Crepes with Banana and Nutella

Nothing quite compares to the delicate texture and sweet harmony of glutinous rice flour crepes, especially when they’re lovingly filled with ripe bananas and a generous swirl of Nutella. This recipe is a testament to the beauty of simple ingredients coming together to create something truly magical.

Ingredients

• 1 cup glutinous rice flour (I find that this gives the crepes their signature chewiness)
• 1 1/2 cups whole milk (for a richer texture, I sometimes opt for half-and-half)
• 2 large eggs (room temperature eggs blend more smoothly into the batter)
• 1 tbsp granulated sugar (just enough to subtly sweeten the crepes)
• 1/4 tsp salt (to balance the sweetness)
• 2 ripe bananas, thinly sliced (the riper, the sweeter)
• 1/2 cup Nutella (or more, depending on how indulgent you’re feeling)
• 2 tbsp unsalted butter, melted (for cooking the crepes to golden perfection)

Instructions

1. In a large mixing bowl, whisk together the glutinous rice flour, milk, eggs, sugar, and salt until the batter is smooth and free of lumps. Let it rest for 15 minutes to allow the flour to fully hydrate.
2. Heat a non-stick skillet over medium heat (350°F) and lightly brush with melted butter. Pour 1/4 cup of batter into the skillet, swirling to form a thin, even layer.
3. Cook the crepe for about 2 minutes, or until the edges begin to lift and the bottom is lightly golden. Flip carefully and cook for another minute on the other side.
4. Transfer the cooked crepe to a plate. Spread a thin layer of Nutella over one half, arrange banana slices on top, then fold the crepe in half and then into quarters.
5. Repeat with the remaining batter, adding more butter to the skillet as needed to prevent sticking.

Delightfully tender with a slight chew, these crepes offer a comforting embrace of warm bananas and molten Nutella. For an extra touch of elegance, dust with powdered sugar or drizzle with melted chocolate before serving.

Deep Fried Glutinous Rice Flour Sticks with Cheese

Revered for its crispy exterior and gooey, cheese-filled center, this dish is a delightful twist on traditional glutinous rice flour sticks, offering a perfect balance of textures and flavors that will captivate your palate.

Ingredients

• 1 cup glutinous rice flour – for that essential chewiness.
• 1/2 cup water – just enough to bring the dough together.
• 1/2 cup shredded mozzarella cheese – my pick for its perfect melt.
• 1/4 cup grated Parmesan cheese – adds a salty, nutty depth.
• 1 tsp salt – to enhance all the flavors.
• 2 cups vegetable oil – for frying; I find peanut oil gives a nicer color.

Instructions

1. In a mixing bowl, combine the glutinous rice flour and salt. Gradually add water, stirring until a smooth dough forms. Tip: The dough should be pliable but not sticky; adjust water or flour as needed.
2. Divide the dough into 8 equal pieces. Flatten each piece into a small disc, place a teaspoon of mozzarella and a pinch of Parmesan in the center, then seal tightly to form a stick shape. Tip: Ensure no cheese is exposed to prevent leakage during frying.
3. Heat the vegetable oil in a deep fryer or large pot to 350°F. Carefully add the sticks in batches, frying until golden brown, about 3-4 minutes. Tip: Maintain the oil temperature to ensure even cooking and crispiness.
4. Remove the sticks with a slotted spoon and drain on paper towels. Serve immediately while the cheese is molten and irresistible.

Zesty and satisfying, these fried sticks boast a crispy shell that gives way to a stretchy, cheesy heart. For an extra kick, serve with a side of spicy mayo or sweet chili sauce.

Glutinous Rice Flour Pudding with Mango Slices

This season, let’s embrace the delicate balance of textures and flavors with a dessert that’s as visually stunning as it is delicious. Glutinous Rice Flour Pudding with Mango Slices offers a creamy, comforting base topped with the bright, tropical sweetness of fresh mango, creating a dessert that’s both indulgent and refreshing.

Ingredients

• 1 cup glutinous rice flour – the key to that signature chewy texture.
• 1/2 cup sugar – I find this amount perfectly balances the mango’s natural sweetness.
• 2 cups whole milk – for a richer pudding, though any milk will do.
• 1 ripe mango, thinly sliced – look for one that’s fragrant and gives slightly under pressure.
• 1 tbsp unsalted butter – adds a lovely richness to the pudding.
• 1 tsp vanilla extract – my secret to deepening the flavors.

Instructions

1. In a medium saucepan, whisk together the glutinous rice flour and sugar to prevent any lumps.
2. Gradually add the milk, whisking continuously until the mixture is smooth.
3. Place the saucepan over medium heat and cook, stirring constantly with a wooden spoon, until the mixture thickens to a pudding-like consistency, about 10 minutes. Tip: Keep the heat medium to avoid scorching the bottom.
4. Remove from heat and stir in the butter and vanilla extract until fully incorporated.
5. Pour the pudding into serving bowls and let it cool to room temperature. Tip: Covering the surface with plastic wrap prevents a skin from forming.
6. Once cooled, top each pudding with slices of fresh mango. Tip: For an extra touch of elegance, fan the mango slices on top.

Now, the Glutinous Rice Flour Pudding with Mango Slices is ready to delight. The pudding’s creamy, slightly chewy texture pairs beautifully with the juicy, sweet mango, making each spoonful a perfect harmony of flavors. Serve it chilled for a refreshing summer dessert or at room temperature to fully appreciate its comforting qualities.

Glutinous Rice Flour Tart with Lemon Curd

Amidst the hustle of modern life, there’s something profoundly comforting about the delicate balance of textures and flavors in a Glutinous Rice Flour Tart with Lemon Curd. This dessert, with its chewy base and zesty, creamy topping, is a testament to the beauty of simple ingredients transformed into something extraordinary.

Ingredients

• 1 1/2 cups glutinous rice flour (for that irresistibly chewy texture)
• 1/2 cup unsalted butter, chilled and diced (I find European-style butter elevates the flavor)
• 1/4 cup granulated sugar (just enough to sweeten the tart base)
• 1 large egg yolk (room temperature eggs blend more smoothly)
• 1 cup lemon curd (homemade or a high-quality store-bought version works wonders)
• 1 tbsp powdered sugar, for dusting (a light sprinkle adds a touch of elegance)

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9-inch tart pan with removable bottom.
2. In a large bowl, combine the glutinous rice flour and granulated sugar. Add the chilled butter pieces and use your fingertips to rub them into the flour until the mixture resembles coarse crumbs.
3. Mix in the egg yolk until the dough comes together. If it’s too crumbly, a teaspoon of cold water can help bind it.
4. Press the dough evenly into the prepared tart pan, ensuring the sides are well covered. Prick the base with a fork to prevent bubbling.
5. Bake for 15-20 minutes, or until the edges are lightly golden. Allow to cool completely on a wire rack.
6. Once cooled, spread the lemon curd evenly over the tart base. Chill in the refrigerator for at least 2 hours to set.
7. Before serving, dust with powdered sugar for a beautiful finish.

Kneading the dough gently ensures a tender crust, while chilling the tart before serving allows the flavors to meld beautifully. The result is a dessert that’s both visually stunning and delightfully satisfying, with the tart’s chewy base perfectly complementing the smooth, tangy lemon curd. Serve it as a refreshing end to a summer dinner or as a bright treat alongside afternoon tea.

Conclusion

Whether you’re a seasoned baker or just starting out, these 16 glutinous rice flour recipes offer something for everyone to enjoy. From sweet treats to savory delights, each recipe is a testament to the versatility and deliciousness of glutinous rice flour. We’d love to hear which recipes you try and love—drop us a comment below and don’t forget to share your favorites on Pinterest!

Bella Bacinos