Someone asks me whether it will work to substitute rice flour with glutinous rice flour in one of my recipes. The recipe is making rice cake for a stir-fry, locally known in Penang as "char koay kak". It is a popular Penang street food with the locals, but not so well-known among tourists. So, what I did was "ask google" and learnt that glutinous rice flour is not a good substitute for rice flour when it comes to cooking because it yields a different result. Glutinous rice flour is a bit gluey and sticky and does not retain its structure or shape once cooked. In this recipe of mine, you will need to use rice flour to get the consistency of a firm, soft texture of a cube shape rice cake that is known as "koay kak", a colloquial Penang Hokkien word. "Koay" refers to "cake" and "kak" refers to a "cube" shape.
What is your experience cooking with either glutinous rice flour or rice flour or both?? Please share your cooking experience if you have made something in the past using this flour.