” I cooked them then reheated them before heading out hiking and then they cool as I go – I do not know if this second heating helps loosen up the resistant starch or it reforms?? (Norm do you know?) I had no symptoms after consuming them”
Good you had no symptoms. Can’t argue with that. But in general, I think fresh warm sticky rice is best. Cooling and reheating will have more resistant starch all of which is not eliminated by reheating. I also wonder if the chewy consistency of rice balls made from sweet rice flour will have a higher FP than regular rice, particularly if cooled and reheated.
But I don’t want to rain on your parade or hike. Just something to keep in mind.