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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Crispy, juicy, and slightly sweet fried chicken from Hawaii. Bite-sized pieces of chicken are marinated in a savory soy-ginger sauce, coated in sweet rice flour, and fried to golden perfection. A true island classic!
Soft, spongy, and sweet rice flour balls made with fermented idli batter, jaggery, and banana. This traditional South Indian snack is a delight for all ages, perfect for festivals or a quick evening treat.
No. Sweet rice flour is made from short-grain glutinous rice and becomes very sticky and chewy when cooked, whereas regular rice flour is made from long or medium-grain rice and does not have that elasticity.
Despite the name 'glutinous rice,' it is 100% gluten-free. The name refers to the glue-like, sticky consistency it develops, not the gluten protein found in wheat.
Tapioca starch or potato starch are the best substitutes if you need the chewy texture. Regular rice flour is not a good substitute if the recipe relies on the flour's stickiness.
When stored in an airtight container in a cool, dry pantry, it lasts for about 6 to 12 months.
Yes, it creates a very crisp, light coating for fried foods, often used in tempura or fried chicken batters.
It is the primary ingredient for mochi, tangyuan (sweet rice balls), and various Southeast Asian desserts like bibingka.
Mix the flour with a small amount of room-temperature liquid to create a slurry before adding it to hot liquids.
Yes, it is a grain-based flour and does not contain root vegetables, onion, or garlic.
sweet rice flour is a versatile ingredient found in cuisines around the world. With 366 calories per 100g and 6 grams of protein, it's a nutritious addition to many dishes.
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