The Difference Between Rice Flour and Glutinous Rice Powder

Rice flour and glutinous rice powder are two common ingredients in Vietnamese cuisine, each with distinct characteristics and culinary uses. Rice flour, made from regular rice, has a smooth, non-sticky texture, ideal for soft and fluffy dishes like steamed rolls or rice noodles. In contrast, glutinous rice powder, made from sticky rice, is elastic and highly cohesive—perfect for chewy traditional cakes like “bánh trôi” or “bánh chay.” Choosing the right type of flour ensures the perfect texture and flavor of your dish.

RICE FLOUR

1. Definition & Origin

Rice flour is made from regular white rice, a staple in daily meals. The rice is washed, dried, and finely ground into a smooth flour.

2. Nutritional Composition

Mainly carbohydrates (80–90%)

Lower protein content compared to glutinous rice

Nearly fat-free

Low in fiber (depending on white or brown rice)

3. Physical Properties

Color: Off-white, slightly translucent

Fine, fluffy texture

When mixed with water: creates a semi-thick, cloudy mixture

When cooked: soft and crumbly, not chewy

4. Culinary Applications

Used in soft cakes like bánh cuốn (steamed rolls), bánh đúc, bánh xèo (crispy pancakes)

Essential for making rice noodles, porridge, or soup

Ideal for light, easy-to-digest dishes

5. How to Identify

Off-white powder, not as clear as tapioca flour

Mixes easily with water to form a light, non-sticky batter

When cooked or steamed, yields a soft, fragile texture with minimal elasticity

>> Related Product: Pure Ginger Powder.

GLUTINOUS RICE POWDER

1. Definition & Origin

Glutinous rice powder is made from sticky rice, which is high in amylopectin—responsible for its sticky and elastic properties. The rice is cleaned, dried, and finely ground.

2. Nutritional Composition

High in amylopectin starch (80–90%) for enhanced chewiness

Slightly higher protein content than regular rice flour

Depending on the milling method, may retain more fiber and vitamins

3. Physical Properties

Color: Opaque white, finer than rice flour

When mixed with water: thick, elastic, heavier consistency

When cooked: very chewy, stretchy, maintains shape without cracking

4. Culinary Applications

Core ingredient in traditional chewy cakes like bánh trôi, bánh chay, bánh ít, bánh dày

Used for sticky-texture desserts and sweet treats

Suitable for baby food when blended with other flours

5. How to Identify

Distinct mild, sweet aroma of sticky rice

Forms a dense, sticky, heavy dough when mixed with water

When cooked, it becomes chewy, stretchable, and holds its shape

IMPACT ON DISHES WHEN USING THE WRONG TYPE

Although rice flour and glutinous rice powder may look similar, their properties differ significantly. Using the wrong one can completely alter the texture and flavor of a dish.

1. Texture Failures

Using rice flour in bánh trôi will cause the balls to fall apart and lack chewiness.

Using glutinous rice powder in bánh cuốn will make the rolls too sticky and hard to wrap.

2. Flavor Loss

Glutinous rice adds a rich, slightly sweet taste. Replacing it with rice flour makes the dish bland.

Rice flour gives a soft, mild texture—using glutinous rice might make it overly sticky and heavy.

3. Poor Rising or Cooking Results

Certain cakes like bánh bò or bánh da lợn require specific flours for proper rising and softness. The wrong flour results in collapsed, uneven, or rubbery textures.

FLOUR BLENDING & USAGE TIPS

1. Common Blending Methods

a) For moderate chewiness:

Blend glutinous rice powder with rice flour to reduce stickiness and soften the dough.

Soft bánh trôi: 90% glutinous + 10% rice flour

Sweet glutinous rice balls: 80% glutinous + 20% rice flour

Crispy outside, chewy inside fried cakes: 70% glutinous + 30% rice flour

b) For smooth, easy-to-roll dough:

Add a small amount of glutinous flour to rice flour.

Steamed rolls: 95% rice flour + 5% glutinous rice powder

Soft bánh xèo: Mainly rice flour, with a touch of glutinous flour for elasticity

2. Pro Tips