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The first time I ate one of these brown sugar rice cakes was in Chengdu, China. Now, Chengdu isn’t an official UNESCO City of Gastronomy for nothing: from hotpot, to wontons, to tangyuan and more, Chengdu truly is a culinary experience.
Brown sugar rice cakes are a classic: crunchy on the outside, chewy on the outside, they look almost like potato fries. But instead of ketchup, they’re covered in an osmanthus flower-infused honey syrup, that you (double) dip each bite into.
It’s a lot like mochi, with the added soybean flour. And because it’s fried, the texture on the outside is a lot different from mochi, too. For a dessert, it’s not particularly sweet, but because it is made of glutinous rice flour, don’t underestimate how much room it’ll take up in your stomach!
☐ Glutinous rice flour (250 grams)
☐ Boiling water (180 mL)
☐ Cooked soybean flour (2 tbs) [by cooking, just add the soy bean powder to a pan, and cook on low heat for about 2 minutes.]
☐ Brown sugar (30 grams)
☐ Honey (1 tbs)
☐ Dried Osmanthus flower (1 tsp)
☐ Cooking oil (1 tbs)
- Add the boiling water to the glutinous rice flour to create a dough-like structure.
- Roll the dough into a rectangle about 1/2 inch thick.
- Then, cut into pieces that are approximately 3 inch long and 1 inch wide.
- Cover each piece on all sides with the cooked soybean powder.
- Leave in refrigerator for 30 minutes, so they become solid.
- Then, take a non-stick frying pan, and add oil.
- Pan fry the pieces of glutinous rice cakes on medium heat.
- Once both sides are golden, place onto a plate.
- Using a small pot, add 3 tbs water, brown sugar, and honey. Heat over low-heat for about three minutes.
- Remove from heat, and add Osmanthus flowers.
- Pour the honey-syrup over the hot rice cakes.
- Enjoy with some tea!
I’ve never heard of these or seen them anywhere???? They sound insane
i’ve only ever had them in China, but they’re soo good, so tried to recreate them here myself! 🙂
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