Glutinous millet is a variety of millet that has been selected for its property of becoming sticky and viscous once cooked.
Chemically, the stickiness of glutinous millet is caused by a larger proportion of amylopectin to amylose in the grain. Most millets contain approximately 20% amylose and 80% amylopectin; in sticky millet, the grain is almost 100% amylopectin.