I absolutely love indulging in sweet treats, especially during the fall and winter when hot pot is a must. One of my favorite indulgences is crispy, chewy red sugar glutinous rice cakes—perfect for cutting through the richness of hot pot. I was thrilled to discover that I could recreate this delicious dessert at home, and today, I’m excited to share this simple and comforting recipe with you!
Why You’ll Love This Recipe
This red sugar glutinous rice cake is the perfect balance of crispy on the outside, chewy on the inside, with the deep, rich sweetness of red sugar syrup. The glutinous rice cake is complemented by a layer of roasted soybean flour, adding a wonderful texture and flavor contrast.
The whole recipe is surprisingly easy to make and comes together in just a few simple steps. It’s a perfect treat to enjoy with friends or family during chilly autumn and winter evenings. Plus, it’s a great way to indulge without complicated steps or hard-to-find ingredients.
Successful Tips
- Perfect Dough Consistency: The dough should be soft but not too sticky. The hot water must be added all at once to make the dough easier to handle. If the dough is too dry, add a little warm water, but if it’s too sticky, dust it with some glutinous rice flour.
- Slow Frying for Crispy Perfection: Keep the heat on medium-low to prevent burning the outside while ensuring the inside cooks through. If you’re making thicker pieces, cover the pan with a lid for a minute or two to ensure they cook evenly.
- Syrup Consistency: When making the red sugar syrup, be sure to cook it until it’s thick enough to coat the back of a spoon. The syrup will continue to thicken as it cools, so if it becomes too thick, just reheat it briefly.
Ingredients
- 230g glutinous rice flour
- 25g fine granulated sugar
- 160ml hot water (ideally just off the boil)
- 30g roasted soybean flour (can substitute with peanut powder if unavailable)
- 80ml red sugar syrup (you can make this yourself: 50g red sugar + 30ml water + 1 tsp malt syrup, simmer until thickened)
- Vegetable oil (preferably canola or corn oil, for frying)
Instructions
Make the dough: In a large bowl, combine 230g glutinous rice flour and 25g sugar. Stir with chopsticks to mix. Slowly add 160ml of boiling water, stirring continuously to form a shaggy dough. Once the dough is cool enough to handle, knead it until smooth. If the dough is too dry, add a bit of warm water. If it’s too sticky, sprinkle with glutinous rice flour. Cover the dough with plastic wrap and let it rest for 10 minutes.
Shape the dough: On a clean surface, dust with some glutinous rice flour to prevent sticking. Roll out the dough into a rectangle about 1cm thick. Cut into strips 2-3cm wide, and gently shape each piece into a round form for even frying.
Fry the rice cakes: Heat enough oil in a pan to cover half of the rice cakes. Once the oil reaches about 60% heat (small bubbles will form around chopsticks), lower the heat to medium-low. Add the rice cakes and cook, turning occasionally, for about 8-10 minutes, or until the outside is golden and crispy. Don’t rush the frying process to ensure a perfect texture.
Coat with toppings: Remove the rice cakes from the pan and place them on paper towels to absorb excess oil. While still hot, evenly sprinkle the roasted soybean flour on top. Drizzle with homemade red sugar syrup (heat the syrup if it thickens too much). Optionally, you can garnish with sesame seeds for added flavor and texture.
Frequently Asked Questions
Can I use regular sugar instead of red sugar for the syrup? While red sugar gives the syrup its signature flavor, you can use brown sugar as a substitute. It won’t be quite the same but will still work well.
What if I don’t have roasted soybean flour? You can substitute it with peanut powder or any nut powder of your choice. It will give a different taste but still provide a lovely texture.
Can I store the rice cakes? Yes, you can store them in an airtight container for up to 2 days. Reheat them in a pan with a little oil to bring back some crispiness.
Brown Sugar Glutinous Rice Cake
Ingredients
- 230 g glutinous rice flour
- 25 g fine granulated sugar
- 160 ml hot water ideally just off the boil
- 30 g roasted soybean flour can substitute with peanut powder if unavailable
- 80 ml red sugar syrup you can make this yourself: 50g red sugar + 30ml water + 1 tsp malt syrup, simmer until thickened
- Vegetable oil preferably canola or corn oil, for frying
Instructions
- Make the dough: In a large bowl, combine 230g glutinous rice flour and 25g sugar. Stir with chopsticks to mix. Slowly add 160ml of boiling water, stirring continuously to form a shaggy dough. Once the dough is cool enough to handle, knead it until smooth. If the dough is too dry, add a bit of warm water. If it’s too sticky, sprinkle with glutinous rice flour. Cover the dough with plastic wrap and let it rest for 10 minutes.
- Shape the dough: On a clean surface, dust with some glutinous rice flour to prevent sticking. Roll out the dough into a rectangle about 1cm thick. Cut into strips 2-3cm wide, and gently shape each piece into a round form for even frying.
- Fry the rice cakes: Heat enough oil in a pan to cover half of the rice cakes. Once the oil reaches about 60% heat (small bubbles will form around chopsticks), lower the heat to medium-low. Add the rice cakes and cook, turning occasionally, for about 8-10 minutes, or until the outside is golden and crispy. Don’t rush the frying process to ensure a perfect texture.
- Coat with toppings: Remove the rice cakes from the pan and place them on paper towels to absorb excess oil. While still hot, evenly sprinkle the roasted soybean flour on top. Drizzle with homemade red sugar syrup (heat the syrup if it thickens too much). Optionally, you can garnish with sesame seeds for added flavor and texture.
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