Glutinous Millet: The Sticky, Sweet, & Nutritious Ancient Grain

Let's clear up the confusing name first: "Glutinous" does NOT mean it contains gluten. The term refers to its sticky, glue-like, or cohesive texture when cooked, similar to "glutinous rice" (also called sticky rice). It is 100% gluten-free and safe for those with celiac disease or gluten sensitivity.

This unique type of millet is a culinary treasure, prized for its chewy, cohesive texture and subtly sweet, nutty flavor. It's a staple in many traditional cuisines, especially across Asia.

What Exactly Is Glutinous Millet?

It is a specific variety of millet (often a type of proso or broomcorn millet) that has a much higher proportion of amylopectin starch compared to the more common "non-glutinous" millets, which have more amylose starch. This amylopectin is what gives it its signature sticky, chewy quality.

• Scientific Name: Often Panicum miliaceum var. glutinosum.

• Common Names: Also known as "Sticky Millet," "Waxy Millet," or by specific regional names.

• Color: It can range from pale yellow to a deeper, almost reddish hue.

How It Differs From Regular Millets

Culinary Uses: From Sweet Treats to Savory Delights

This is where glutinous millet shines with its unique texture.

1. Traditional Sweet Treats:

   • Millet Sticky Cake: Steamed into a dense, sweet cake, often layered with red bean paste or studded with dates and nuts—a common festive food.

   • Porridge & Congee: Cooked slowly with water or coconut milk into a thick, sticky, and comforting sweet porridge, sweetened with rock sugar or dates.

   • Mochi & Dumplings: Ground into a flour, it becomes millet mochi flour, used to make chewy desserts.

2. Savory Applications:

   • Stuffing: Its sticky nature makes it perfect for stuffing vegetables or poultry, as it holds together well.

   • "Sticky Rice-Style" Dishes: Can be steamed with mushrooms, meats, and soy sauce for a savory one-pot meal.

   • Binder: Acts as a great natural binder for veggie burgers or meatballs.

Nutritional & TCM Perspective

Nutritionally, it shares the core benefits of all millets: high in fiber, magnesium, B vitamins, and iron. Its complex carbs provide sustained energy.

From a Traditional Chinese Medicine (TCM) viewpoint, glutinous millet is considered to have sweet and warm properties. It is particularly associated with:

• Tonifying the Spleen and Stomach (supporting digestion and energy production).

• Nourishing the Kidneys.

• Providing warming energy, making it a favored food in colder climates or seasons.

• A note of caution in TCM: Because of its "sticky" nature, it is sometimes advised for those with very weak digestion or excessive "dampness" (a TCM pattern of sluggishness, bloating) to consume it in moderation.

How to Cook It

1. Rinse: Always rinse thoroughly.

2. Soak (Optional but Recommended): Soaking for 2-4 hours reduces cooking time and improves texture.

3. Cook: Use a 1 : 2 to 1 : 2.5 ratio (millet to water). Steaming is the best method to achieve the perfect sticky texture. Bring to a boil, then simmer covered on very low heat for 20-25 minutes. Let it rest, covered, for 10 minutes off the heat.

4. Key Tip: Do not stir it during cooking! This helps the starches develop their signature stickiness.

In short, glutinous millet is your go-to for creating comforting, chewy, and naturally sweet dishes that are deeply rooted in tradition. It’s a wonderful gluten-free ingredient to explore if you love the texture of sticky rice and want to expand your ancient grain repertoire.

Net Weight: 400g

Country of Origin: China