What makes food chewy? 🍡 Chewy. Bouncy. QQ. Sticky. The texture is controversial. Some people love it, others can’t stand it. I grew up eating chewy textures: mochi, sticky rice, cakes, and noodles. But outside of Asian cultures, “chewy” isn’t always understood — or appreciated. So what actually makes food chewy? There are many ways, but one of them is starch. High-amylopectin starches like glutinous rice or tapioca give food that signature stretch, bounce, and satisfying bite. My favourite che