How to Make Glutinous Rice Flour at Home

A bowl of rice flour with white rice grains around it.

5 from 6 votes

How to Make Glutinous Rice Flour at Home

Making glutinous rice flour or any rice flour at home using this method is easy and economical. Here's a simple, tried-and-tested method you can follow to get it right every time.

Prep Time10

Soaking & Straining16

Total Time16 10

Course: Rice Flour

Cuisine: Asian

Servings: cups

Calories: 685kcal

Author: Elle John

Equipment

Blender or Food Processor
Strainer
Fine Linen Cloth (such as cheesecloth or a fine muslin cloth)
Airtight container for storage

Ingredients

2 cups Glutinous Rice Sticky Rice or Sweet rice
Water for soaking and blending

Instructions

Begin by washing the glutinous rice under cold water to remove any impurities and rice dust.
Soak the rice overnight in 1.5 cups of water. This step ensures that the rice is sufficiently hydrated, making grinding easier.
After soaking, drain the rice and add it to the blender with ¼ to ½ cup of fresh water or as needed. Blend until you get a smooth paste.
Line a fine mesh strainer with a fine linen cloth and place on top of a large bowl.
Pour the blended rice mixture through it. Gather the edges of the cloth and lightly cover the top of the rice mixture with it.
Let the mixture sit in the strainer for 30 minutes to an hour. The water will naturally drain into the bowl.
Then, place a heavy object, like a bowl or small pan, on top to apply pressure and help release the rest of the water. Leave it for a minimum of 8 hours to overnight.
Once the water is completely drained, open the cloth to find the hydrated rice flour.
Break it into small pieces to help it dry more easily. Spread these on a baking sheet if you’re sun-drying, or prepare for oven/dehydrator use.
For sun drying, ensure it’s a hot, sunny day. For oven drying, set to the lowest setting, ideally around 150°F (65°C), and check periodically until it is completely dry.
Break or rub the dried flour to crush any lumps, then sift through a fine mesh sieve to collect the fine powder.
For best freshness, store the flour in an airtight container at room temperature for up to a month or in the freezer for up to three months.

Notes

A fine muslin cloth or cheesecloth is recommended for its tight weave, ensuring only the finest particles pass through.
Sun drying is the traditional method, but using an oven or a dehydrator gives you control over the drying process, which is crucial for humid climates. The drying process is an important step to prevent mold.
Keeping the flour in a cool, dark place extends its shelf life, preserving its freshness and preventing spoilage.

Nutrition