Thanks Greer- I hope we can find the sticky rice flour here in the US. I love the rice balls that are served at Asian restaurants here – even the “rubbery” texture. Your recipe sounds delicious!
Since a half-cup of rice flour is more “dense” than a half cup of sticky rice, I am assuming you figure the FP based on weight/oz./gram? How does that translate to the cooked product?
My big question with rice, is the starch conversion once the rice cools. Does this happen at room temperature or only when it is refrigerated/frozen? How long do the rice balls keep at room temperature?