The differences are as follows:

1. Production method: Raw glutinous rice flour is ground directly from glutinous rice without heat treatment. Cooked glutinous rice flour is made by steaming or steam heating.

2. Color and texture: Cooked glutinous rice flour is generally white in color and has a finer texture. Raw glutinous rice flour appears slightly yellow and has a relatively rough texture.

3. Stickiness: Cooked glutinous rice flour is more sticky and can be kneaded into dough with only cold water. Raw glutinous rice flour requires hot water to be kneaded into dough.

4. Taste and use: Cooked glutinous rice flour is more resistant to cooking, is easier to cook during cooking, and has a softer texture. It is often used to make pastries such as glutinous rice cakes and glutinous rice balls. Raw glutinous rice flour is not resistant to cooking and needs to be heated and cooked to achieve the desired taste. It is often used to make pastries such as glutinous rice cakes.