Rice flour is a ubiquitous ingredient in our local cuisine, and comes in three varieties – rice flour, glutinous rice flour and brown rice flour. Ground from long-grain white rice, rice flour has a delicate fragrance that lends well to dishes like steamed rice cakes (chwee kueh), Chinese yam cakes and Indian fermented rice pancakes (appam). Glutinous rice flour, on the other hand, has a mildly sweet flavour and is used in sticky desserts like coconut poppers (ondeh-ondeh), red tortoise cakes (ang ku kueh), and Japanese rice cakes (mochi). It is relatively easy to make your own rice flour at home – just blend one to four cups of rice, until it reaches the desired fineness. Store rice flour in an airtight container. absorbent, thus it is important to increase the number of eggs in your recipes.