Syrup Rice Cakes, from scratch (红糖糍粑)

From the creator

Deep fried rice cakes with syrup! These are a classic deep fried rice cake from the Sichuan province - a popular sweet snack for really whenever, but especially common along side something quite spicy like Chongqing hotpot. We decided to do a description box recipe for this this week (mostly because I - Chris - am feeling a bit lazy). I think we'll do the Reddit posts for about half of the recipes moving forward :) INGREDIENTS, RICE CAKES: - 200g long grain glutinous rice (e.g. Thai or Laotian sticky rice) PROCESS, RICE CAKES: - Thorough rinse the rice, ~3-4 times, then fill ~1 inch over the rice and soak for 4-10 hours - Transfer the rice over to a steamer lined with food safe cloth. Poke some 'holes' with your fingers - Steam for 15 minutes - Open it up, sprinkle some water over it: we used ~1/2 cup - Steam another 15 minutes - Transfer over to a heavy chopping board or large mortar. The rice should still be steaming hot when pounding. If using a chopping board, oil the board first. If using a wood mortar, wet the sides of it. - Pound for ~5 minutes until it reaches a smooth, sticky consistency that can 'pull' when you pound with the pestle. - Transfer over to a board lined with seran wrap. Fold the wrap over the rice, shape it a bit by smacking it, fold it like a box. Freeze for 4-10 hours - Take the rice cake out of the freezer, let it thaw for 30 minutes - Cut into 2cm strips. For this recipe we will also turn them on their side and cut them in half We used half. T

Published 2020-06-27 · Watch on YouTube ↗
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