If it is one thing I love then it has to be rice cakes. I love mochi as I love pretty much anything with a chewy texture. The fact that this simple pan fried rice cake recipe has chewy, slightly sweet and only needs 4 ingredients means I can make it all the time. I also made a brown sugar syrup that you can drizzle on top for that extra sweetness. The rice cake itself is slightly sweet. You can also add some soybean flour as topping for some nutty flavour.

With less than 20 minutes to make it, it’s a great mid-afternoon snacks for kids when they come back from school. It’s also good for entertaining as the rice cake can be made in bite size pieces.

Ingredients

With traditional rice cake, it’s typically made with cooked rice and pounded. The rice used is usually glutinous rice and short grain rice. Depending on the type of the rice, the texture of the rice cake is different. I’m going to cheat and use rice flour which are usually uncooked rice that is soaked and then grounded. I’m using glutinous rice flour, hot water and sugar.

The hot water is important in this recipe because it helps to cook the flour slightly so it doesn’t have a raw taste when frying. The sugar helps to give the rice cake a slight sweetness so you can eat it as it is if you are someone who doesn’t like really sweet stuff.

For the brown sugar syrup, it’s only brown sugar and water, slightly heated up. This is purely optional but you can also sprinkle a bit of soybean flour onto the rice cake for some nutty flavour.

How to make it

To make the rice cake, just mix glutinous rice flour, sugar and hot water together until it forms a dough. Take a small piece of the dough and form into a 2 inch sausage.

Then heat a pan with some oil and pan fry them until it’s slightly golden brown. For the brown sugar syrup, heat up some brown sugar and water in a small pot until the brown sugar is dissolved and becomes thick.

Sprinkle some soybean flour and drizzle the brown sugar on top and serve!

Pro-tip

• Use hot water, this will slightly cook the glutinous rice flour so it doesn’t have a raw taste after pan frying.
• Eat them right away or else they will stick to each other.