Honey-Filled Rice Cakes (Steamed Glutinous Rice with Brown Sugar Syrup)
Quick answer
- Total time
- 35 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Bite into one and the brown sugar, melted during steaming, runs out as a sticky syrup with cinnamon and bits of walnut.
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Breaking up any brown sugar lumps by hand beforehand helps it melt evenly. The cakes are done when the surface looks translucent and glossy, and a thin brush of sesame oil before the soybean powder keeps them from sticking together.
Ingredients
Instructions
- 1
Mix 250g glutinous rice flour with 2g salt first so the seasoning spreads evenly.
Add 170ml hot water little by little, rubbing and kneading until the dough feels soft like an earlobe and no dry flour remains.
- 2
Cover the dough briefly so the water spreads evenly through the glutinous rice flour.
Shape when it no longer sticks heavily to the hands and the edges do not crack.
- 3
Combine 80g dark brown sugar, 1 teaspoon ground cinnamon, and 25g chopped walnuts for the filling.
Break up any hard sugar lumps with your fingertips so the filling melts evenly during steaming and does not tear the dough.
- 4
Divide the dough into 20g pieces and flatten each one with the center slightly thicker than the edges.
Add the filling, gather the edges over it, and pinch the seam several times so syrup cannot leak out.
- 5
Bring water in the steamer to a strong boil before adding the rice cakes, so steam is already steady.
Line with a damp cloth and place the shaped pieces 2cm apart to prevent them from sticking together.
- 6
Steam over high heat for 8 to 10 minutes, until the surface looks slightly translucent and glossy.
Remove carefully, brush on a thin layer of 1 tablespoon sesame oil, then coat evenly with 30g roasted soybean powder.
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