Glutinous rice is a common ingredient in many Asian desserts and delicacies. Locally called “malagkit”, this rice variety is especially sticky because of the lack of amylose. The stout, opaque glutinous rice is often served in Filipino homes as “kakanin”, such as biko or suman. It is also be used in special rice dishes, such as champorado and arroz caldo. Malagkit is also milled onto the flour-like powder, and used in making treats, such as sapin-sapin, bibingka, and palitaw. Southeast Asian cuisine often uses glutinous rice to make congee, kiampung or Chinese paella, and sweet sticky rice.
