Cake made with glutinous rice
Common food
Photo: Wikipedia
This is a dense, chewy cake made primarily from glutinous rice flour, offering a satisfyingly sticky and elastic texture that's distinct from wheat-based cakes. Its flavor is subtly sweet and often enhanced with ingredients like coconut milk, pandan, or red bean. Nutritionally, it's a carbohydrate-dense energy source with a high glycemic load, providing quick fuel but little protein or fiber.
Calorie split: 4% protein · 76% carbs · 21% fat
↓ Full nutrition💚 Why it's loved
People love it for its unique, satisfyingly chewy and sticky texture that's unlike any wheat-based cake. It's a beloved comfort food and celebratory treat, deeply tied to cultural traditions and festivals across Asia.
⚠️ Watch-outs & how to enjoy it better
Its high carbohydrate and sugar content can lead to rapid blood-sugar spikes, making it unsuitable for those managing diabetes or insulin resistance. To counteract this, pair a small portion with a source of protein or fat (like nuts or a savory side) and avoid eating it on an empty stomach.
Key benefits
- Provides quick, dense energy from complex carbohydrates.
- Naturally gluten-free when made with pure glutinous rice flour.
- Often incorporates traditional, minimally processed ingredients like coconut or beans.
- A staple celebratory food in many cultures, offering cultural and social connection.
- Its chewy texture can be satisfying and help with portion awareness for some.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'glutinous' in glutinous rice refers to its sticky, glue-like texture when cooked, not to the presence of gluten—it is completely gluten-free.
Full nutrition (USDA data · scales with serving)
| Water | 36.9 g |
| Energy | 279 kcal |
| Protein | 2.5 g |
| Total lipid (fat) | 6.5 g |
| Carbohydrate, by difference | 53.6 g |
| Fiber, total dietary | 0.70 g |
| Total Sugars | 31.1 g |
| Calcium, Ca | 23.0 mg |
| Iron, Fe | 0.52 mg |
| Magnesium, Mg | 16.0 mg |
| Phosphorus, P | 55.0 mg |
| Potassium, K | 85.0 mg |
| Sodium, Na | 36.0 mg |
| Zinc, Zn | 0.49 mg |
| Copper, Cu | 0.12 mg |
| Selenium, Se | 3.2 ug |
| Vitamin C, total ascorbic acid | 0.30 mg |
| Thiamin | 0.02 mg |
| Riboflavin | 0.01 mg |
| Niacin | 0.52 mg |
| Vitamin B-6 | 0.02 mg |
| Folate, total | 5.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 5.0 ug |
| Folate, DFE | 5.0 ug |
| Choline, total | 2.9 mg |
| Vitamin B-12 | 0.00 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.07 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 0.00 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 5.5 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.04 g |
| SFA 8:0 | 0.42 g |
| SFA 10:0 | 0.34 g |
| SFA 12:0 | 2.7 g |
| SFA 14:0 | 1.1 g |
| SFA 16:0 | 0.61 g |
| SFA 18:0 | 0.32 g |
| Fatty acids, total monounsaturated | 0.38 g |
| MUFA 16:1 | 0.00 g |
| MUFA 18:1 | 0.38 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.17 g |
| PUFA 18:2 | 0.15 g |
| PUFA 18:3 | 0.02 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 0.00 mg |
FAQ
Is glutinous rice cake gluten-free?
Yes, when made with pure glutinous rice flour, it is naturally gluten-free. However, always check labels for cross-contamination or added wheat flour in commercial products.
Why is it so sticky and chewy?
The stickiness comes from the high amylopectin starch content in glutinous rice, which gelatinizes into a cohesive, elastic mass when cooked.
How does it differ from regular rice cake?
Regular rice cakes are often puffed and dry, while glutinous rice cakes are steamed or baked into a dense, moist, and chewy dessert or snack.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 2.79 kcal/g · 4% calories from protein · 0.7 g fiber · 31.1 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 0.42 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.