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It is called glutinous (Latin: gl?tin?sus) in the sense of being glue-like or sticky, and not in the sense of containing gluten (which it does not). While often called "sticky rice", it differs from non-glutinous strains of japonica rice which also become sticky to some degree when cooked. There are numerous cultivars of glutinous rice, which include japonica, indica and tropical japonica strains.
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In China, glutinous rice has been grown for at least 2,000 years.
The improved rice varieties (in terms of yield) adopted throughout Asia during the Green Revolution were non-glutinous, and Lao farmers rejected them in favor of their traditional sticky varieties. Over time, higher-yield strains of glutinous rice have become available from the Lao National Rice Research Programme. By 1999, more than 70% of the area along the Mekong River Valley were of these newer strains.
Glutinous rice is distinguished from other types of rice by having no (or negligible amounts of) amylose, and high amounts of amylopectin (the two components of starch). Amylopectin is responsible for the sticky quality of glutinous rice. The difference has been traced to a single mutation that was selected for by farmers.
Glutinous rice can be used either milled or unmilled (that is, with the bran removed or not removed). Milled glutinous rice is white and fully opaque (unlike non-glutinous rice varieties, which are somewhat translucent when raw), whereas the bran can give unmilled glutinous rice a purple or black color. Black and purple glutinous rice are distinct strains from white glutinous rice. In developing Asia, there is little regulation, and some governments have issued advisories about toxic dyes being added to colour adulterated rice. Both black and white glutinous rice can be cooked as discrete grains, or ground into flour and cooked as a paste or gel.
Sticky rice called bora saul is the core component of indigenous Assamese sweets, snacks, and breakfast. This rice is widely used in the traditional sweets of Assam, which are very different from the traditional sweets of India whose basic component is milk.
Such traditional sweets in Assam are Pitha (Narikolor pitha, Til pitha, Ghila pitha, Tel pitha, Keteli pitha, Sunga pitha, Sunga saul etc.). Also, its powder form is used as breakfast or other light meal directly with milk. They are called Pitha guri (if powder was done without frying the rice, by just crushing it after soaking) or Handoh guri (if rice is dry fried first, and then crushed).
The soaked rice is also cooked with no added water inside a special kind of bamboo (called sunga saul bnaah). This meal is called sunga saul.
During religious ceremonies, indigenous Assamese communities make Mithoi (Kesa mithoi and Poka mithoi) using Gnud with it. Sometimes Bhog, Payokh are also made from it using milk and sugar with it.
Different indigenous Assamese communities make rice beer from sticky rice, preferring it over other varieties of rice for the sweeter and more alcoholic result. This rice beer is also offered to their gods and ancestors (demi-gods). Rice cooked with it is also taken directly as lunch or dinner on rare occasions.
Similarly other indigenous communities from NE India use sticky rice in various forms similar to native Assamese style in their cuisine.[further explanation needed]
In Bangladesh and especially in the Chittagong (Cox's Bazar and Sylhet areas), sticky rice called bini dhan(unhusked sticky rice) is very popular. Both white and pink varieties are cultivated at many homestead farms. Husked sticky rice is called bini choil (chal) in some dialects. Boiled or steamed bini choil is called Bini Bhat. Served with a curry of fish or meat and grated coconut, Bini Bhat is a popular breakfast. Sometimes it is eaten with a splash of sugar, salt, and coconut alone. Bin dhan is also used to make khoi (popcorn-like puffed rice) and chida (bitten husked rice).
Many other sweet items made of bini choil are also popular:
One of the favorite pitas made of bini choil is atikka pita (pita). It is made with a mixture of cubed or small sliced coconut, white or brown sugar, ripe bananas and bini choil wrapped with banana leaf and steamed.
Another delicacy is Patishapta pita made of ground bini choil. Ground bini choil is sprayed over a hot pan and a mixture of grated coconut, sugar, milk powder; then ghee is sprayed over that and rolled out. Dumplings made of powdered fried bini choil called laru. First bini choil is fried and ground into flour. This flour is mixed with sugar or brown sugar, and ghee or butter and is made into small balls or dumplings.
One kind of porridge or khir made of bini choil is called modhu (honey) bhat. This modhu bhat becomes naturally sweet without mixing any sugar. It is one of the delicacies of local people. To make modhu bhat first prepare some normal paddy or rice (dhan) for germination by soaking it in the water for few days. After coming out of little sprout dry the paddy and husk and grind the husked rice called jala choil into flour. It tastes sweet. Mixing this sweet flour with freshly boiled or steamed warm bini bhat and then fermenting the mixture overnight yields modhu bhat. It is eaten either on its own or with milk, jaggery or grated coconut.
Glutinous rice, called kao hnyin (?), is very popular in Myanmar (also known as Burma).
Kao hnyin baung (?) is a breakfast dish with boiled peas (pèbyouk) or with a variety of fritters, such as urad dal (baya gyaw), served on a banana leaf. It may be cooked wrapped in a banana leaf, often with peas, and served with a sprinkle of salted toasted sesame seeds and often grated coconut.
The purple variety, known as kao hynin ngacheik (), is equally popular cooked as ngacheik paung.
They may both be cooked and pounded into cakes with sesame called hkaw bouk, another favourite version in the north among the Shan and the Kachin, and served grilled or fried.
The Htamanè pwè festival (?) takes place on the full moon of Dabodwè() (February), when htamanè (?) is cooked in a huge wok. Two men, each with a wooden spoon the size of an oar, and a third man coordinate the action of folding and stirring the contents, which include kao hnyin, ngacheik, coconut shavings, peanuts, sesame and ginger in peanut oil.
Si htamin (?) is glutinous rice cooked with turmeric and onions in peanut oil, and served with toasted sesame and crisp-fried onions; it is a popular breakfast like kao hnyin baung and ngacheik paung.
Paung din () or "Kao hyin kyi tauk" () is another ready-to-eat portable form cooked in a segment of bamboo. When the bamboo is peeled off, a thin skin remains around the rice and also gives off a distinctive aroma.
Glutinous rice (Paung din type) preparation in Myanmar.
Mont let kauk (?) is made from glutinous rice flour; it is donut-shaped and fried like baya gyaw, but eaten with a dip of jaggery or palm sugar syrup.
Nga pyaw douk () or "Kao hynin htope" (), banana in glutinous rice, wrapped in banana leaf and steamed and served with grated coconut - another favourite snack, like kao hnyin baung and mont let kauk, sold by street hawkers.
Mont lone yay baw () are glutinous rice balls with jaggery inside, thrown into boiling water in a huge wok, and ready to serve as soon as they resurface. Their preparation is a tradition during Thingyan, the Burmese New Year festival.
Htoe mont (), glutinous rice cake with raisins, cashews and coconut shavings, is a traditional dessert for special occasions. It is appreciated as a gift item from Mandalay.
Glutinous rice or glutinous rice flour are both used in many Chinese bakery products and in many varieties of dim sum. They produce a flexible, resilient dough, which can take on the flavors of whatever other ingredients are added to it. Cooking usually consists of steaming or boiling, sometimes followed by pan-frying or deep-frying.
Sweet glutinous rice is eaten with red bean paste.
Nuòm? fàn (), is steamed glutinous rice usually cooked with Chinese sausage, chopped Chinese mushrooms, chopped barbecued pork, and optionally dried shrimp or scallop (the recipe varies depending on the cook's preference).
Zongzi (Traditional Chinese /, Simplified Chinese ) is a dumpling consisting of glutinous rice and sweet or savory fillings wrapped in large flat leaves (usually bamboo), which is then boiled or steamed. It is especially eaten during the Dragon Boat Festival, but may be eaten at any time of the year. It is popular as an easily transported snack, or a meal to consume while traveling. It is a common food among Chinese in Hong Kong, Singapore and Malaysia.
Cifangao (Traditional Chinese , Simplified Chinese ) is a popular breakfast food originating in Eastern China consisting of cooked glutinous rice compressed into squares or rectangles, and then deep-fried. Additional seasoning and ingredients such as beans, zha cai, and sesame seeds may be added to the rice for added flavour. It has a similar appearance and external texture to hash browns.
Cifantuan (Traditional Chinese , Simplified Chinese ) is another breakfast food consisting of a piece of youtiao tightly wrapped in cooked glutinous rice, with or without additional seasoning ingredients. Japanese onigiri resembles this Chinese food.
Lo mai gai () is a dim sum dish consisting of glutinous rice with chicken in a lotus-leaf wrap, which is then steamed. It is served as a dim sum dish in Hong Kong, Singapore, and Malaysia.
Ba bao fan (), or "eight treasure rice", is a dessert made from glutinous rice, steamed and mixed with lard, sugar, and eight kinds of fruits or nuts. It can also be eaten as the main course.
Chinese glutinous rice dishes
Glutinous zongzi rice dumplings, without and with bamboo leaf wrapping
Glutinous rice ball dessert, filled with sesame paste
Deep fried glutinous rice ball dumplings
Fried slices of Shanghai Nian cake
Chinese glutinous rice pancake or "Chinese pizza"
Ba bao fan
A distinctive feature of Hakka cuisine is its variety of steamed snack-type buns, dumplings and patties made with a dough of coarsely ground rice, or ban. Collectively known as "rice snacks", some kinds are filled with various salty or sweet ingredients.
Common examples of rice snacks made with ban from glutinous or sticky rice and non-glutinous rice[further explanation needed] include Aiban (mugwort patty), Caibao (turnip bun)[This 'turnip' is not the Western turnip. The proper name is yam bean. [In Mandarin Chinese, it is known as dòush?() or liáng sh? ()] Ziba (sticky rice balls) and Bantiao (Mianpaban or flat rice noodles).
Aiban encompasses several varieties of steamed patties and dumplings of various shapes and sizes, consisting of an outer layer made of glutinous ban dough filled with salty or sweet ingredients. It gets its name from the aromatic ai grass (mugwort), which after being dried, powdered and mixed with the ban, gives the dough a green color and an intriguing tea-like taste. Typical salty fillings include ground pork, mushrooms, and shredded white turnips. The most common sweet filling is made with red beans.
Caibao is a generic term for all types of steamed buns with various sorts of filling. Hakka-style caibao are distinctive in that the enclosing skin is made with glutinous rice dough in the place of wheat flour dough. Besides ground pork, mushrooms and shredded turnips, fillings may include ingredients such as dried shrimp and dry fried-shallot flakes.
Ziba is glutinous rice dough which, after steaming in a big container, is mashed into a sticky, putty-like mass from which small patties are formed and coated with a layer of sugary peanut powder. It has no filling.
In the Philippines, glutinous rice is known as malagkit in Tagalog or pilit in Visayan, among other names. Both meaning "sticky". The most common way glutinous rice is prepared in the Philippines is through soaking uncooked glutinous rice in water or coconut milk (usually overnight) and then grinding it into a thick paste (traditionally with stone mills). This produces a rich and smooth viscous rice dough known as galapóng, which is the basis for numerous rice cakes in the Philippines. However, in modern preparation methods, galapong is sometimes made directly from dry glutinous rice flour (or from commercial Japanese mochiko), with poorer-quality results.
Galapong was traditionally allowed to ferment, which is still required for certain dishes. A small amount of starter culture of microorganisms (tapay or bubod) or palm wine (tubâ) may be traditionally added to rice being soaked to hasten the fermentation. These can be substituted with yeast or baking soda in modern versions. Other versions of galapong may also be treated with wood ash lye.
Aside from the numerous white and red glutinous rice cultivars, the most widely used glutinous rice heirloom cultivars in the Philippines are tapol and pirurutong rice, both of which have colors ranging from purple, reddish brown, to almost black. However both varieties are expensive and becoming increasingly rare, thus some Filipino recipes nowadays substitute it with dyed regular glutinous rice or infuse purple yam (ube) to achieve the same coloration.
Dessert delicacies in the Philippines are known as kakanin (from kanin, "prepared rice"). These were originally made primarily from rice, but in recent centuries, the term has come to encompass dishes made from other types of flour, including corn flour (masa), cassava, wheat, and so on. Glutinous rice figures prominently in two main subtypes of kakanin: the puto (steamed rice cakes), and the bibingka (baked rice cakes). Both largely utilize glutinous rice galapong. A notable variant of puto is puto bumbong, which is made with pirurutong.
Other kakanin that use glutinous rice include suman, biko, and sapin-sapin among others. There is also a special class of boiled galapong dishes like palitaw, moche, mache, and masi. Fried galapong is also used to make various types of buchi, which are the local Chinese-Filipino versions of jian dui. They are also used to make puso, which are boiled rice cakes in woven leaf pouches.
Glutinous rice is known as beras ketan or simply ketan in Java and most of Indonesia, and pulut in Sumatra. It is widely used as an ingredient for a wide variety of sweet, savoury or fermented snacks. Glutinous rice is used as either hulled grains or milled into flour. It is usually mixed with santan, meaning coconut milk in Indonesian, along with a bit of salt to add some taste. Glutinous rice is rarely eaten as a staple. One example is lemang, which is glutinous rice and coconut milk cooked in bamboo stem lined by banana leaves. Glutinous rice is also sometimes used in a mix with normal rice in rice dishes such as nasi tumpeng or nasi tim. It is widely used during the Lebaran seasons as traditional food. It is also used in the production of alcoholic beverages such as tuak and brem bali.
Ketan - traditionally refers to the glutinous rice itself as well as sticky rice delicacy in its simplest form. The handful mounds of glutinous rice are rounded and sprinkled with grated coconut, either fresh or sauteed as serundeng.
Ketupat - square shaped crafts made from the same local leaves as palas, but it is usually filled with regular rice grains instead of pulut, though it depends on the maker.
Gandos - a snack made from ground glutinous rice mixed with grated coconut, and the fried.
Lemang - wrapped in banana leaves and inside a bamboo, and left to be barbecued/grilled on an open fire, to make the taste and texture tender and unique
Lemper - cooked glutinous rice with shredded meat inside and wrapped in banana leaves, popular in Java
Nasi kuning - either common rice or glutinous rice can be made into ketan kuning, yellow rice colored with turmeric
Tumpeng - glutinous rice can be made into tumpeng nasi kuning, yellow rice colored by turmeric, and shaped into a cone.
Variety of kue - glutinous rice flour is also used in certain traditional local desserts, known as kue, such as kue lapis.
Bubur ketan hitam - black glutinous rice porridge with coconut milk and palm sugar syrup
Candil - glutinous rice flour cake with sugar and grated coconut
Dodol - traditional sweets made of glutinous rice flour and coconut sugar. Similar variants are wajik (or wajit).
Klepon - glutinous rice flour balls filled with palm sugar and coated with grated coconut
Lupis - glutinous rice wrapped in individual triangles using banana leaves and left to boil for a few hours. The rice pieces are then tossed with grated coconut all over and served with palm sugar syrup.
Onde-onde - glutinous rice flour balls filled with sweetened mung bean paste and coated with sesame similar to Jin deui
Cendil a Javanese cake made of glutinous rice flour, sugar, and grated coconut
Kuemochi derived from Chinese-Japanese mochi, made from glutinous rice flour
Kue lapis - Indonesian cake made mainly of glutinous rice
Kue lupis - Glutinous rice cake with grated coconut and liquid palm sugar
Tapai ketan (right) served with uli (glutinous rice cooked with grated coconut, and mashed; left)
Japanese glutinous rice dishes
Preparation of mochi in Japan
Okowa (), sticky glutinous rice mixed with all kinds of vegetables or meat and steamed
In Japan, glutinous rice is known as mochigome [m?-chee-g?may] (Japanese: ). It is used in traditional dishes such as sekihan is known as the red rice, okowa, and ohagi. It may also be ground into mochiko () a rice flour, used to make mochi () which are known as sweet rice cakes to the non-Japanese, mochi a traditional rice cake prepared for the Japanese New Year but also eaten year-round. See also Japanese rice.
In Korea, glutinous rice is called chapssal (Hangul?), and its characteristic stickiness is called chalgi (Hangul?). Cooked rice made of glutinous rice is called chalbap (Hangul?) and rice cakes (Hangul, ddeok) are called chalddeok or chapssalddeok (Hangul?, ). Chalbap is used as stuffing in samgyetang (Hangul: ).
A Lao rice basket
Glutinous rice is the main rice eaten in Laos (see Lao cuisine), the Lao eat more sticky rice than any other people in the world. Sticky rice is considered the essence of what it means to be Lao. It has been said that no matter where they are in the world, sticky rice will always be the glue that holds the Lao communities together, connecting them to their culture and to Laos. Often the Lao will refer to themselves as "luk khao niao", which can be translated as "children or descendants of sticky rice". Sticky rice is known as khao niao (Lao:): "khao" means rice, and "niao" means sticky. It is cooked by soaking for several hours and then steaming in a bamboo basket or houat (Lao: ). After that, it should be turned out on a clean surface and kneaded with a wooden paddle to release the steam; this results in rice balls that will stick to themselves but not to fingers. The large rice ball is kept in a small basket made of bamboo or thip khao (Lao:). The rice is sticky but dry, rather than wet and gummy like non-glutinous varieties. Laotians consume glutinous rice as part of their main diet; they also use toasted glutinous rice khao khoua (Lao:) to add a nut-like flavor to many dishes. A popular Lao meal is a combination of Larb (Lao:), Lao grilled chicken ping gai (Lao:?), spicy green papaya salad dish known as tam mak hoong (Lao:), and sticky rice (khao niao).
Khao lam (Lao:): sticky rice is mixed with coconut milk, red or black bean, or taro, and is filled in a bamboo tube. The tube is roasted until all the ingredients are cooked and blended together to give a sweet aromatic treat. Khao Lam is such a popular food for Laotians and is sold on the streets.
Nam Khao (Lao:): sticky rice has also been used for preparing a popular dish from Laos called Nam Khao (or Laotian crispy rice salad). It is made with deep-fried mixture of sticky rice and jasmine rice balls, chunks of Lao-style fermented pork sausage called som moo, chopped peanuts, grated coconut, sliced scallions or shallots, mint, cilantro, lime juice, fish sauce, and other ingredients.
Khao Khua (Lao:): sticky rice are toasted and crushed. Khao Khua is a necessary ingredient for preparing a national Laotian dish called Larb (Lao:) and Nam Tok (Lao:) that are popular for ethnic Lao people living in both Laos and in the Northeastern region of Thailand called Isan.
Khao tôm (Lao:): a steamed mixture of khao niao with sliced fruits and coconut milk wrapped in banana leaf.
Khao jee: Lao sticky rice pancakes with egg coating, an ancient Laotian cooking method of grilling glutinous rice or sticky rice over an open fire.
Sai Krok (Lao:): Lao sausage made from coarsely chopped fatty pork seasoned with lemongrass, galangal, kaffir lime leaves, shallots, cilantro, chillies, garlic, salt and sticky rice.
In Malaysia, glutinous rice is known as pulut. It is usually mixed with santan, coconut milk in English, along with a bit of salt to add some taste. It is widely used during the Raya festive seasons as traditional food, such as:
Dodol - traditional sweets made of glutinous rice flour and coconut sugar. Similar variants are wajik (or wajit).
Inang-inang - glutinous rice cracker. Popular in Melaka.
Kelupis - a type of glutinous rice kuih in East Malaysia.
Ketupat - square shaped crafts made from the same local leaves as palas, but it is usually filled with regular rice grains instead of pulut, though it depends on the maker.
Lamban - another type of glutinous rice dessert in East Malaysia.
Lemang - wrapped in banana leaves and inside a bamboo, and left to be barbecued/grilled on an open fire, to make the taste and texture tender and unique.
Pulut inti - wrapped in banana leaf in the shape of a pyramid, this kuih consists of glutinous rice with a covering of grated coconut candied with palm sugar.
Pulut panggang - glutinous rice parcels stuffed with a spiced filling, then wrapped in banana leaves and char-grilled. Depending on the regional tradition, the spiced filling may include pulverised dried prawns, caramelised coconut paste or beef floss. In the state of Sarawak, the local pulut panggang contains no fillings and are wrapped in pandan leaves instead.
Steamed glutinous rice is one of the main ingredients in making the sour-fermented pork skinless sausage called naem, or its northern Thai equivalent chin som, which can be made from pork, beef, or water buffalo meat. It is also essential for the fermentation process in the northeastern Thai sausage called sai krok Isan. This latter sausage is made, in contrast to the first two, with a sausage casing.
Sweets and desserts: Famous among tourists in Thailand is khao niao mamuang (Thai: ?): sweet coconut sticky rice with mango, while khao niao tat, sweet sticky rice with coconut cream and black beans,Khao niao na krachik (Thai: ), sweet sticky rice topped with caramelized roasted grated coconut,khao niao kaeo, sticky rice cooked in coconut milk and sugar and khao tom hua ngok, sticky rice steamed with banana with grated coconut and sugar, are traditional popular desserts.
Khao lam (Thai: ) is sticky rice with sugar and coconut cream cooked in specially prepared bamboo sections of different diameters and lengths. It can be prepared with white or dark purple (khao niao dam) varieties of glutinous rice. Sometimes a few beans or nuts are added and mixed in. Thick khao lam containers may have a custard-like filling in the center made with coconut cream, egg and sugar.
Khao chi (Thai: ?) are cakes of sticky rice having the size and shape of a patty and a crunchy crust. In order to prepare them, the glutinous rice is laced with salt, often also slightly coated with beaten egg, and grilled over a charcoal fire. They were traditionally made with leftover rice and given in the early morning to the children, or to passing monks as offering.
Khao pong (Thai: ) is a crunchy preparation made of leftover steamed glutinous rice that is pounded and pressed into thin sheets before being grilled.
Khao tom mat (Thai: ?), cooked sticky rice mixed with banana and wrapped in banana leaf,khao ho, sticky rice molded and wrapped in conical shape, khao pradap din, kraya sat and khao thip are preparations based on glutinous rice used as offerings in religious festivals and ceremonies for merit-making or warding off evil spirits.
Khao niao ping (Thai: ), sticky rice mixed with coconut milk and taro (khao niao ping pheuak), banana (khao niao ping kluai) or black beans (khao niao ping tua), wrapped in banana leaf and grilled slowly over charcoal fire. Glutinous rice is traditionally eaten using the right hand
Khao khua (Thai: ), roasted ground glutinous rice, is indispensable for making the northeastern Thai dishes larb, nam tok, and nam chim chaeo. Some recipes also ask for khao khua in certain northern Thai curries. It imparts a nutty flavor to the dishes in which it is used.
Naem khluk (Thai: ) or yam naem khao thot is a salad made from crumbled deep-fried, curried-rice croquettes, and naem sausage
Chin som mok is a northern Thai specialty made with grilled, banana leaf-wrapped pork skin that has been fermented with glutinous rice
Sai krok Isan: grilled, fermented pork sausages, specialty of northeastern Thailand
A packet of glutinous rice in a traditional Isan banana-leaf wrapper
Kin khao niao
Naem khluk or yam naem khao thot
Khao tom mat, sticky rice and banana steamed inside a banana leaf
Som tam (papaya salad), khao niao (sticky rice) and kai yang (grilled chicken)
Khao lam in a section of bamboo
Yam naem, a salad with naem sausage made from raw pork fermented with glutinous rice
Kratip (Thai: ) are used by northern and northeastern Thais as containers for sticky rice
Chin som mok, northern Thai specialty, grilled pork skin fermented with glutinous rice
Sai krok Isan specialty of northeastern Thailand
Xôi lá c?m made from glutinous rice with magenta plant
Glutinous rice is called "g?o n?p" in Vietnamese. Dishes made from glutinous rice in Vietnam are typically served as desserts or side dishes, but some can be served as main dishes. There is a wide array of glutinous rice dishes in Vietnamese cuisine, the majority of them can be categorized as follows:
Bánh, the most diverse category, refers to a wide variety of sweet or savoury, distinct cakes, buns, pastries, sandwiches, and food items from Vietnamese cuisine, which may be cooked by steaming, baking, frying, deep-frying, or boiling. It is important to note that not all bánh are made from glutinous rice; they can also be made from ordinary rice flour, cassava flour, taro flour, or tapioca starch. The word "bánh" is also used to refer to certain varieties of noodles in Vietnam, and absolutely not to be confused with glutinous rice dishes. Some bánh dishes that are made from glutinous rice include:
Bánh ch?ng: a square-shaped, boiled glutinous rice dumpling filled with pork and mung bean paste, wrapped in a dong leaf, usually eaten in Vietnamese New Year.
Bánh gi?y: white, flat, round glutinous rice cake with tough, chewy texture filled with mung bean or served with Vietnamese sausage (ch?), usually eaten in Vietnamese New Year with bánh ch?ng.
Bánh d?a: glutinous rice mixed with black bean paste cooked in coconut juice, wrapped in coconut leaf. The filling can be mung bean stir-fried in coconut juice or banana.
Bánh rán: a northern Vietnamese dish of deep-fried glutinous rice balls covered with sesame, scented with jasmine flower essence, filled with either sweetened mung bean paste (the sweet version) or chopped meat and mushrooms (the savory version).
Bánh cam: a southern Vietnamese version of bánh rán. Unlike bánh rán, bánh cam is coated with a layer of sugary liquid and has no jasmine essence.
Bánh trôi: made from glutinous rice mixed with a small portion of ordinary rice flour (the ratio of glutinous rice flour to ordinary rice flour is typically 9:1 or 8:2) filled with sugarcane rock candy.
Bánh gai: made from the leaves of the "gai" tree (Boehmeria nivea) dried, boiled, ground into small pieces, then mixed with glutinous rice, wrapped in banana leaf. The filling is made from a mixture of coconut, mung bean, peanuts, winter melon, sesame, and lotus seeds.
Bánh c?m: the cake is made from young glutinous rice seeds. The seeds are put into a water pot, stirred on fire, juice extracted from pomelo flower is added. The filling is made from steamed mung bean, scraped coconut, sweetened pumpkin, and sweetened lotus seeds.
Other bánh made from glutinous rice are bánh tro, bánh tét, bánh ú, bánh m?ng, bánh ít, bánh khúc, bánh t?, bánh in, bánh d?o, bánh su sê, bánh n?...
Xôi are sweet or savory dishes made from steamed glutinous rice and other ingredients. Sweet xôi are typically eaten as breakfast. Savory xôi can be eaten as lunch. Xôi dishes made from glutinous rice include:
Xôi lá c?m: made with the magenta plant.
Xôi lá d?a: made with pandan leaf extract for the green color and a distinctive pandan flavor.
Xôi chiên ph?ng: deep-fried glutinous rice patty
Xôi gà: made with coconut juice and pandan leaf served with fried or roasted chicken and sausage.
Xôi th?p c?m: made with dried shrimp, chicken, Chinese sausage, Vietnamese sausage (ch?), peanuts, coconut, onion, fried garlic ...
Other xôi dishes made from glutinous rice include: xôi l?c, xôi lúa, xôi u xanh, xôi n?p than, xôi g?c, xôi vò, xôi s?n, xôi s?u riêng, xôi khúc, xôi xéo, xôi cá, xôi v?...
Chè refers to any traditional Vietnamese sweetened soup or porridge. Though chè can be made using a wide variety of ingredients, some chè dishes made from glutinous rice include:
Chè u tr?ng: made from glutinous rice and black-eyed peas.
Chè con ong: made from glutinous rice, ginger root, honey, and molasses.
Chè c?m: made from young glutinous rice seeds, kudzu flour, and juice from pomelo flower.
Chè xôi nc: balls made from mung bean paste in a shell made of glutinous rice flour; served in a thick clear or brown liquid made of water, sugar, and grated ginger root.
C?m n?p: glutinous rice that is cooked in the same way as ordinary rice, except that the water used is flavored by adding salts or by using coconut juice, or soups from chicken broth or pork broth.
C?m ru: Glutinous rice balls cooked and mixed with yeast, served in a small amount of rice wine.
C?m lam: Glutinous rice cooked in a tube of bamboo of the genus Neohouzeaua and often served with grilled pork or chicken.
Glutinous rice can also be fermented to make Vietnamese alcoholic beverages, such as ru n?p, ru c?n and ru .
According to legend, glutinous rice was used to make the mortar in the construction of the Great Wall of China. Chemical tests have confirmed that this is true for the city walls of Xi'an. In Assam also, this rice was used for building palaces during Ahom rule.
Glutinous rice starch is often used as a vegetarian glue or adhesive.