Description
These sweet rice cakes offer a delightful contrast in textures. Initially steamed to achieve a soft, chewy, and subtly sticky interior, they are then pan-fried until the exterior develops a beautiful golden-brown hue and a slightly caramelized crispness. The deep, comforting sweetness from brown sugar perfectly complements the mild flavor of glutinous rice, creating a satisfying treat suitable for any time of day.
Ingredients
- * 2 cups (240g) glutinous rice flour
- * 1 cup (200g) dark brown sugar, packed
- * 1.5 cups (360ml) hot water
- * 1/2 teaspoon salt
- * 2 tablespoons vegetable oil, plus more for frying
Instructions
- Lightly grease an 8-inch round cake pan or heatproof dish and line the bottom with parchment paper.
- In a large mixing bowl, combine the glutinous rice flour and salt.
- In a separate bowl, dissolve the dark brown sugar completely in the hot water, stirring until no granules remain. Allow the sugar solution to cool slightly.
- Gradually pour the cooled sugar solution into the flour mixture, stirring continuously with a whisk or spatula until a smooth, thick batter forms without any lumps.
- Stir in the 2 tablespoons of vegetable oil until it is fully incorporated into the batter.
- Pour the prepared batter into the greased and lined cake pan.
- Prepare a steamer by bringing water to a rolling boil. Carefully place the cake pan into the steamer, cover, and steam for 45-60 minutes, or until the cake is firm to the touch and appears translucent. A skewer inserted into the center should come out clean.
- Carefully remove the steamed rice cake from the steamer and let it cool completely at room temperature. For optimal slicing, chill the cake in the refrigerator for at least 4 hours or preferably overnight.
- Once thoroughly chilled, unmold the rice cake and slice it into desired shapes, such as triangles or rectangles, approximately 1/2 inch thick.
- Heat a non-stick pan over medium heat with a tablespoon of vegetable oil.
- Place the sliced rice cakes in the hot pan, ensuring not to overcrowd. Pan-fry for 2-3 minutes per side, or until they are golden brown and slightly crispy. Add more oil as needed between batches.
- Serve the pan-fried rice cakes warm.
Notes
* Chilling the steamed rice cake thoroughly is crucial for clean and easy slicing.
* Adjust the amount of brown sugar to suit your personal preference for sweetness.
* For an added layer of flavor, a pandan leaf can be placed in the steaming water.
* Leftover steamed rice cake can be stored in an airtight container in the refrigerator for up to 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 60 minutes (steaming) + 15 minutes (frying)
Nutrition
- Calories: 250 kcal
- Fat: 3g
- Carbohydrates: 55g
- Protein: 3g