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Grilled Chewy Rice Cake

Grilled Chewy Rice Cakes: A Crispy, Mochi-Like Treat!

Grilled Chewy Rice Cakes offer a delightful mochi-like texture, perfect for a satisfying snack or dessert.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 cakes
Course: SNACKS
Cuisine: Chinese
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 150 g glutinous rice flour Essential for achieving that chewy, mochi-like texture; avoid using regular rice flour.
  • 100 ml water Hydrates the ingredients; add gradually if the mixture feels dry for perfect consistency.
  • 3 tbsp granulated sugar Adds a touch of sweetness; feel free to swap with brown sugar for a richer flavor.
  • 40 ml coconut milk Provides richness to the dough; can substitute with almond milk or regular milk.
  • 2 1/4 tsp vegetable oil Prevents sticking during cooking and keeps the dough moist; coconut oil is a great alternative.
Optional Fillings
  • sweet red bean paste A traditional filling that complements the rice cakes perfectly.
  • shredded vegetables or meats Create a savory twist by incorporating these options for a satisfying meal.

Equipment

  • Medium bowl
  • Small Pot
  • Spatula
  • non-stick skillet
  • chopsticks

Method
 

Making the Rice Cakes
  1. Prepare the Dough: Measure 150g of glutinous rice flour into a medium bowl, ensuring it's level for accuracy.
  2. Combine Wet Ingredients: In a small pot, gently simmer 100ml water, 3 tbsp sugar, 40ml coconut milk, and 2 1/4 tsp vegetable oil until warm but not boiling.
  3. Mix Dough: Pour the warm mixture into the bowl with rice flour. Stir with chopsticks or a spatula until a shaggy ball forms.
  4. Knead: Knead for about 10 minutes until smooth and elastic, adding water gradually if needed.
  5. Shape the Cakes: Divide the kneaded dough into 6-8 equal pieces and flatten them into discs about 1/2 inch thick.
  6. Cook: Heat a non-stick skillet over medium-low heat and coat with oil. Cook 3-4 discs for 4-5 minutes on each side until golden brown.
  7. Serve: Allow the rice cakes to cool slightly, then enjoy them warm or at room temperature.

Nutrition

Serving: 1cakeCalories: 120kcalCarbohydrates: 25gProtein: 2gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 5mgPotassium: 50mgFiber: 1gSugar: 4gCalcium: 10mgIron: 0.5mg

Notes

Enjoy them plain or with a sweet soy dipping sauce. Optional: top with sesame seeds for added flavor and texture.

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