Knead the sticky dough with warm water.

The reason for using warm water is because glutinous rice flour has poor viscosity. It needs to be cooked with warm water so that it becomes sticky. Therefore, when you eat pastries made from glutinous rice flour, you always feel very sticky. This is also because the glutinous rice flour becomes sticky after being heated.

Most of the failures in making dough with glutinous rice flour are due to the use of cold water. Originally, glutinous rice flour is easily soluble in water and has poor viscosity. If there is too much cold water, the dough will not form no matter how hard it is mixed. . Glutinous rice flour should be kneaded with warm water, stir first with chopsticks, and then knead the dough. If it is still very thin, continue to add glutinous rice flour until it forms a dough.

Uses of sticky flour:

Sticky flour is also called rice flour, which is the lowest waxy flour among rice. Real rice flour is not snow white, but slightly off-white. Sticky flour is a kind of flour with a relatively sticky texture and is suitable for making sweet foods, such as steamed cakes, preserved fruits, carrot cakes, taro cakes and other pastries. It can also be made into mayuan, glutinous rice balls, etc.