Glutinous Rice Dough

Glutinous Rice Dough

Smooth, pliable rice dough forms the base for mochi, tangyuan, and countless Asian sweets.

Total 20 min Makes 16 oz Calories 120/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

This basic dough combines glutinous rice flour with hot water to create a soft, stretchy base used in dumplings, mochi, and filled rice balls. The technique relies on gradually incorporating boiling water to achieve the right chewy texture without the dough becoming sticky or crumbly. Once mixed and kneaded, it can be shaped, filled, steamed, or boiled according to the recipe it supports.

Ingredients

  • 2 cups glutinous rice flour
  • 3/4 cup boiling water
  • 2 tablespoons sugar
  • 1 tablespoon vegetable oil
  • 1/4 teaspoon salt

Method

  1. In a large mixing bowl, whisk together the glutinous rice flour, sugar, and salt.

  2. Pour the boiling water into the flour mixture in a steady stream, stirring continuously with a spoon or chopsticks until a shaggy dough forms.

  3. Add the vegetable oil and knead the dough with your hands directly in the bowl for 3 to 4 minutes, until smooth, soft, and no longer sticky to the touch.

  4. Cover the dough with a damp towel or plastic wrap and let it rest for 10 minutes to fully hydrate before shaping.

  5. Divide the dough into equal portions and shape as needed for your recipe, keeping unused portions covered to prevent drying out.

Rate this recipe

★ 4.3 (1)

Glutinous Rice Dough

This basic dough combines glutinous rice flour with hot water to create a soft, stretchy base used in dumplings, mochi, and filled rice balls. The technique relies on gradually incorporating boiling water to achieve the right chewy texture without the dough becoming sticky or crumbly. Once mixed and kneaded, it can be shaped, filled, steamed, or boiled according to the recipe it supports.

20 min 16 oz 120 cal

Ingredients

  • 2 cups glutinous rice flour
  • 3/4 cup boiling water
  • 2 tablespoons sugar
  • 1 tablespoon vegetable oil
  • 1/4 teaspoon salt

Method

  1. 1

    In a large mixing bowl, whisk together the glutinous rice flour, sugar, and salt.

  2. 2

    Pour the boiling water into the flour mixture in a steady stream, stirring continuously with a spoon or chopsticks until a shaggy dough forms.

  3. 3

    Add the vegetable oil and knead the dough with your hands directly in the bowl for 3 to 4 minutes, until smooth, soft, and no longer sticky to the touch.

  4. 4

    Cover the dough with a damp towel or plastic wrap and let it rest for 10 minutes to fully hydrate before shaping.

  5. 5

    Divide the dough into equal portions and shape as needed for your recipe, keeping unused portions covered to prevent drying out.