Chewy Rice Dessert (Print View)
Golden-brown glutinous rice cakes paired with sweet coconut flavors. Grilled to perfection with soft and chewy insides.
# What You'll Need:
→ For Rice Cake
01 -
150g sweet glutinous rice flour
02 -
100ml of water
03 -
45g white sugar
04 -
40ml of creamy coconut milk
05 -
10g cooking oil, plus extra for frying
# Directions:
01 -
Put 150g of sweet glutinous rice flour in a medium bowl. Make sure to use glutinous (sweet) rice flour instead of the plain kind to get that chewy texture.
02 -
Mix the water, sugar, coconut milk, and oil inside a small pan. Heat everything on medium until it just starts bubbling.
03 -
Right after the liquid gets hot, pour it straight into the bowl of glutinous rice flour. Quickly stir it with a spatula or chopsticks. Keep at it until you’ve got one smooth lump.
04 -
Rub a bit of oil on your hands, then work the dough for 10 minutes. It should feel smooth and stretchy by the end. If it’s dry at all, sprinkle in a little water—just a tablespoon at a time.
05 -
Cut the dough into 6 to 8 small pieces. Roll them into balls, then press them flat to make little round discs.
06 -
Warm a non-stick pan over medium-low heat with a light coat of oil. Place 3-4 of the discs in the pan and cook for about 4-5 minutes per side, until they look nice and golden.
07 -
Take them off the pan and let them sit for a few minutes. Dig in while they’re still warm—they’ll be at their best!
# Notes:
01 -
Avoid swapping regular rice flour for glutinous flour. Only the glutinous kind can give that chewy texture.
02 -
Kneading the dough until it’s both smooth and stretchy is the secret to perfectly chewy rice cakes.