Quick Answer
Glutinous rice flour is the stickiest and softly chewy, used for tangyuan, mochi and nian gao; indica (zai lai) rice flour sets loose and non-sticky when cooled, for turnip cake, wa gui and taro cake; japonica (peng lai) rice flour is in between and is often blended with glutinous flour for rice cakes and rice-based bakes. They are not interchangeable; never make turnip cake with glutinous flour alone.
Three rice flours compared
| Type | Rice | Character | Common uses |
|---|---|---|---|
| Glutinous rice flour | Glutinous (sticky) rice | Stickiest, soft and chewy | Tangyuan, mochi, nian gao, cao zai guo (blended) |
| Indica rice flour (zai lai) | Long-grain indica rice | Firm and non-sticky when cooled, sliceable | Turnip cake, wa gui, taro cake, shallot rice cake |
| Japonica rice flour (peng lai) | Short-grain japonica rice | Medium stickiness | Blended rice cakes, rice sponge cake, rice bread |
Why they cannot be swapped
The share of amylopectin differs: glutinous rice is almost all amylopectin and very sticky, while indica rice has more amylose and sets firm when cool. Turnip cake made only with glutinous flour turns into savory mochi; tangyuan made only with indica flour cracks and turns hard.
Blending tips
- Rice cakes (guo): mostly glutinous flour, with some japonica flour so they are less sticky.
- Turnip cake: mostly indica rice flour; some recipes add a little starch for a finer texture.
- Bubble tea toppings: tangyuan and mochi use glutinous flour; taro and sweet potato balls use mainly tapioca starch. See tapioca pearls vs tangyuan vs taro balls.
How Tang Sugar can help
Tang Sugar supplies glutinous rice flour, indica rice flour and starches, quoted and shipped with bakery ingredients and bubble tea ingredients. For mochi powder, see how to make mochi and white jade balls.
Products in this article
All 7 Starch & Rice Flour →
FAQ
Can I swap glutinous rice flour and rice flour?
No. Glutinous flour is very sticky, while indica rice flour sets loose when cooled; texture and shape differ completely.
Which flour for turnip cake?
Mainly indica (zai lai) rice flour; glutinous flour alone makes it sticky like mochi.
Which flour for tangyuan?
Glutinous rice flour, which stays soft, chewy and crack-free.
What is japonica rice flour used for?
Blended with glutinous flour for rice cakes, and for rice sponge cakes and rice breads.
Related Reading
Tapioca Pearls vs Tangyuan vs Fen Guo vs Taro Balls: Ingredients, Texture and How to Use Them in Bubble Tea
Potato Starch vs Cornstarch vs Sweet Potato Starch: Which to Use for Thickening, Frying and Baking
How to Make Mochi and Shiratama Balls with Mochi Powder for Bubble Tea ToppingsAlso see: Starch & rice flour (products)
