Glutinous Rice Flour (Malagkit)

Net weight: 16 oz (1 lb)

Has three elephants on green-themed packaging.

French on label: Farine De Riz Gluant
Vietnamese on label: Bot Nep Tinh Khiet
Chinese: 三象牌 水磨白糯米粉

Yes, you can use this product for Japanese mochi as well.

What is glutinous rice?

It’s a variety of rice from the plant with the scientific name Oryza sativa var. glutinosa.

You may know it better as sticky rice, sweet rice or waxy rice. Filipinos call it malagkit, the Tagalog word for “sticky.”

Glutinous rice is grown mainly in Southeast and East Asia. It has opaque grains, very low amylose content, and is especially sticky when cooked.

What is glutinous rice flour used for?

In Philippine cuisine, malagkit rice is milled to produce galapong, which is the glutinous rice FLOUR.

Galapong is used in making native treats like rice delicacies called kakanin. There are so many kinds! Puto, suman, palitaw, bibingka… You will hear the word galapong often in reference to the bilo-bilo (small balls of glutinous-rice flour) used in sweet ginataan.

For the porridge champorado, you would definitely use glutinous rice grains, instead of regular rice. And many dishes like lugaw, you would use a mix of regular rice and glutinous rice.