In a sauce pan, combine Sweet Glutinous Rice Flour (100 gram) and water. Mix with whisk or spatula until no lumps. Cook over medium-low heat, stirring consistently until the mixture becomes thicker and gooey. Remove from heat and set aside to let it cool.
Line the baking trays with parchment paper.
Put Salt (3/4 teaspoon), High-Gluten Bread Flour (325 gram), Instant Dry Yeast (1 1/2 teaspoon), Brown Sugar (30 gram), Butter (20 gram), white from Large Egg (1) and the cooked sticky rice mixture into the bowl of stand mixer. Using the dough hook attachment, knead on low speed until all ingredients have come together. Turn to medium speed and knead for about 20 minutes or until the dough become very sticky, smooth and elastic. If the dough is too wet, add 1 tablespoon of flour at a time.
Let the dough rise in a warm place for 1 ½ hours to 2 hours or until double in size in a large greased bowl, covered with cling film or kitchen towel. Normally, I just left the dough in the mixing bowl and covered with kitchen towel.
Punch down the dough to release the air. Transfer the dough to a clean floured surface then divide into 3 equal portions. Form each dough into a strand (about 12 inch long) and braid them together. Place the braided dough in the prepared baking pan.
Let it rise for another 50 - 60 minutes or until double in size in a warm and dark place. 15 minutes before baking, preheat the oven to 200 degrees C (400 degrees F).
Brush with egg wash made of egg yolk and 1 tablespoon Water (210 gram) or milk and bake for 30 minutes, or until golden brown.
Remove bread to cool on rack before slicing.