Sticky Rice Cakes
Ingredients
- 500 gsticky rice (soaked for 12 hours)
- 500 mlMineral water (for soaking)
- 2 tbspPeanut oil (for the pan)
- 1 tbspsoy sauce (for deglazing)
- 1 pinchGray sea salt (for seasoning)
- 100 gGlutinous rice flour (sifted)
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the refrigerator in an airtight container. Slice just before pan-frying.
