Chapssal is Korean for "Sweet rice" or "Glutinous rice". Its scientific name is Oryza sativa var. Glutinosa. Chapssal is much stickier than the usual short rain rice (Ssal ). They are usually used in Asian cooking in making sweets. Chapssal is also called sticky rice, waxy rice, botan rice, biroin chal, mochi rice, or pearl rice.