Sweet rice flour, also called mochiko or glutinous rice flour, is flour ground from short-grain glutinous (sticky) rice. It differs from regular rice flour, made from ordinary long- or medium-grain rice, in that it turns gummy and elastic rather than gritty when mixed with liquid, due to its high amylopectin starch content. It's used as a thickener and binder, and to make mochi, Korean tteok, and Chinese tangyuan, as well as to coat fried foods for a chewy-crisp texture. Sweet rice flour needs less liquid than regular rice flour or wheat flour and can turn gummy if overworked; store it airtight in a cool, dry place.