How can something so simple be so delicious?!
This deep-fried rice cake recipe is extra close to my heart as it is a reminder of my nostalgic childhood memories of living in Shanghai. It is part of my childhood, a beloved street food that was just for a few cents at a time in Shanghai. It was such a warm treat on the freezing cold winter afternoon.
This salted glutinous rice cake doesn’t have fancy stuffing or pretty garnish. it is made with only a trio of ingredients, rice, salt, and water, which are cooked, shaped into blocks, and deep fried. It is crispy outside and savory and soft inside. Simple yet tasty.
Note:
- Use both short-grain sticky rice and normal short-grain rice with a 1:1 ratio. Add a bit extra more water to make the rice more glutinous.
- Wait till the oil is heated up then add the rice blocks so the crust forms quickly while keeping the inside moist. (Dip a chopstick into the oil. If the oil starts steadily bubbling, then the oil is hot enough for frying.)
Deep Fried Rice Cake
it is made with only a trio of ingredients, rice, salt and water ,which are steamed, shaped into blocks and deep fried. It is crispy outside and savory and soft inside. Simple yet tasty.
Print
Pin
Rate
Servings 2
Ingredients
- 1 cup short grain sticky rice
- 1 cup short grain rice
- 2 teaspoon salt (adjust to your liking)
- 2.5 cup water
- 1 L oil
Instructions
- Mixed two types of rice, water and salt to a rice cooker. Cook until it is ready.
- Transfer the rice to a container. Press the rice so they are firmly sticking together. Leave it in fridge over night.
- Cut the rice to rectangles. Heat the oil and deep fry the rice cake until it is golden
Recipe Notes:
- Use both short-grain sticky rice and normal short-grain rice with a 1:1 ratio. Add a bit extra more water to make the rice more glutinous.
- Wait till the oil is heated up then add the rice blocks so the crust forms quickly while keeping the inside moist. (Dip a chopstick into the oil. If the oil starts steadily bubbling, then the oil is hot enough for frying.)
Nutrition Information:
Calories: 4627kcalCarbohydrates: 98gProtein: 8gFat: 474gSaturated Fat: 35gPolyunsaturated Fat: 133gMonounsaturated Fat: 300gTrans Fat: 2gSodium: 2346mgPotassium: 85mgFiber: 4gSugar: 0.04gCalcium: 15mgIron: 4mg
You might also like:
is there a way to prepare this in an air fryer or will the rice fall apart?
I tried air fryer, it didn’t work. It supposes to be deep fried in oil so you get the crispy texture.
Hi Lei! Is there a Chinese name for this particular type of rice cake? I want to search for it in my area to see if any restaurants serve anything similar. The closest I’ve been able to find is chao nian gao, but those seem to be stir fried in sauce rather than plain deep fried ones. Hopefully you can help! Thank you!
Hi Melanie: It is called Chinese brown sugar rice cake. It usually is available in Chinese grocery stores around Chinese New Year time. I don’t think any Chinese restaurants have this dish. That is why I make it myself. They can be stored in the freezer, so worth the effort.
Thank you so much for such a quick reply! There is a sushi restaurant near me that uses these as a base for one of their rolls, and it is SO delicious. I just wanted to see if anywhere else served them by themselves.
If I have to start making it at home myself, I will! Thank you so much for the recipe!
!
.