Glutinous rice is also often ground to make glutinous rice flour. Traditional cake delicacies are prepared from glutinous rice flour mixed with sugar. Cambodians prefer either jasmine rice or sticky (glutinous) rice. The tapioca powder makes the rice paper glutinous and smooth. Glutinous rice dumplings are traditionally eaten during the Duanwu Festival. Another type of Chinese dumpling is made with glutinous rice. Varieties of glutinous and waxy rice are produced as major raw material for mochi. This type of glutinous rice flour dumpling is eaten in both northern and southern China. Jian dui () is a type of fried Chinese pastry made from glutinous rice flour. Glutinous or waxy type of starches occur in maize, sorghum, wheat, and rice. Black and purple glutinous rice are distinct strains from white glutinous rice. Glutinous rice is rarely eaten as a staple. The main ingredient is either Shiratamako or Mochiko, Japanese sweet glutinous rice flours. Lao desserts are generally made with the combination of tropical fruits and glutinous rice products. As in northeastern Thailand, glutinous rice, not jasmine rice, is eaten as the staple food.