Sticky Rice Cakes

A dense, elastic texture with a satisfying bite. The surface turns crispy after pan-frying, while the center remains soft and sticky. A toasted rice aroma develops as the crust browns.

• Prep time: 20 min
• Cook time: 50 min
• Difficulty: Medium
• Calories: 678
• Protein: 15 g
• Carbs: 122 g
• Fat: 14 g

Ingredients

• 500 g sticky rice ( soaked for 12 hours )
• 500 ml Mineral water ( for soaking )
• 2 tbsp Peanut oil ( for the pan )
• 1 tbsp soy sauce optional ( for deglazing )
• 1 pinch Gray sea salt ( for seasoning )
• 100 g Glutinous rice flour ( sifted )

Instructions

1. Rice preparation

   Rinse the glutinous rice in clear water until the water runs clear. Soak in mineral water for 12 hours. The grain should crush easily under finger pressure.

2. Steam cooking

   Drain the rice. Place it in a steam basket lined with a cloth. Cook for 40 minutes over high heat. The rice becomes translucent, shiny, and very sticky.

3. Working the dough

   Transfer the hot rice to a mortar or sturdy bowl. Pound or work vigorously with an oiled spatula, gradually incorporating the glutinous rice flour until the grains disappear to form a smooth and elastic dough. Press into an oiled mold 2 cm thick.

4. Pan-searing

   Once the block is cold and firm, cut into slices. Heat the peanut oil. Pan-fry the cakes until a golden and crispy crust forms. Deglaze with a dash of soy sauce at the end of cooking.

Chef's tips

• Oil your hands and tools well; this dough is unforgiving and sticks to everything it touches.
• For a clean cut, wait until the rice block is completely cold, ideally after a night in the fridge.

Storage

Keeps for 3 days in the refrigerator in an airtight container. Slice just before pan-frying.