Sweet Rice Flour is very common throughout Asia and the Pacific, because it is used in making rice noodles.
It is far stickier when wet than regular rice flour, because it’s made from dry sticky, short grain rice with a high proportion of starch that is milled into a powder.
It is a good thickener, and goods made with it and frozen survive freezing and thawing well.
It is also used to make buns, dumplings and desserts in Asia.
Note there are two versions: a dry milled version, which the Japanese call Mochiko, and another more expensive version, which is wet milled, which the Japanese call Shiratamako.
Don’t substitute regular rice flour.
Does not contain any gluten.
Store at room temperature
Sticky rice flour was one of the components in the mortar used on the Great Wall of China.
Moore, Malcolm. Great Wall of China’s strength ‘comes from sticky rice’. London: Daily Telegraph. 30 May 2010.