Pan-Fried Sweet Rice Cake
Quick answer
- Total time
- 45 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 7
About this dish
Glutinous rice flour is mixed with hot water, wrapped around cinnamon-scented red bean paste, folded into half-moons and fried slowly over low heat until golden.
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A little honey or sugar sprinkled over them straight from the pan is a common finish.
Ingredients
Instructions
- 1
Combine 300g glutinous rice flour with 2g salt, then gradually add 220ml hot water above 80C in small amounts, mixing with a spatula each time until the dough is soft and pliable.
- 2
Divide the dough into 12 equal portions, roll each into a smooth ball, then cover with a damp cloth and rest for 10 minutes so the dough relaxes and becomes easier to shape.
- 3
Mix 180g red bean paste with 20g sugar and 1g cinnamon, divide into 12 equal portions, and roll each into a smooth ball to use as filling.
- 4
Flatten each dough ball by hand, place a filling ball in the center, gather the edges tightly and seal completely, then fold into a half-moon shape and press the rim firm.
- 5
Heat a pan over low heat with a thin coat of 2 tablespoons oil, add the rice cakes, and cook 2 to 3 minutes per side, pressing gently, until both surfaces turn an even golden brown.
- 6
Cool briefly for 1 to 2 minutes until the exterior is chewy and the filling remains warm and sweet, then serve immediately on a plate.
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