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Soft and Stretchy Glutinous Rice Cakes
These glutinous rice cakes have a springy, soft, and stretchy exterior. Stir-frying the mixture before kneading increases its elasticity and chewiness. They can be filled with a molten nut filling or any other filling you like, and remain soft after freezing and thawing.
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Ingredients
- 200 g Water-milled glutinous rice flour
- 200 g Water
- 60 g Wheat starch
- 350 g Whole milk
- 30 g Corn oil or butter (Use one of the two. The nutritional estimate is calculated using corn oil; using butter will result in different nutritional values.)
- Molten nut filling (For filling; the source does not provide an amount, and it can be replaced with any other filling you like.)
- Cooked glutinous rice flour or desiccated coconut (For coating the finished cakes to prevent sticking; the source does not provide an amount.)
Steps
- 1
Combine the water-milled glutinous rice flour, wheat starch, and whole milk. Stir until no dry flour remains and the batter reaches a yogurt-like consistency.
- 2
Add the corn oil or butter and continue stirring until evenly combined.
- 3
Pour the batter into a nonstick pan and slowly cook over medium heat to evaporate the water from the batter.
- 4
When the batter begins to come together into a dough, reduce the heat to low and continue stir-frying until completely cooked through; the video took about 15 minutes. If you do not have a nonstick pan, you can steam the batter until cooked, but the source does not provide a steaming time.
- 5
Let the cooked glutinous rice cake mixture cool until it is no longer too hot to handle. Wearing gloves, knead and stretch it for several minutes to increase its elasticity and chewiness. This step is key to keeping the finished cakes soft and preventing them from becoming hard.
- 6
Take an appropriate amount of the glutinous rice cake mixture and flatten it thinly. Place the molten nut filling or another filling of your choice in the center, then seal tightly.
- 7
Coat each filled glutinous rice cake with cooked glutinous rice flour or desiccated coconut to prevent sticking.
- 8
If you cannot eat them all at once, wrap them individually in plastic wrap and freeze. Thaw before serving; the source states that they remain soft after thawing.
Notes
The recipe makes approximately 15 pieces. The source does not specify the exact steaming time for the alternative method, nor does it provide quantities for the filling or anti-sticking coating.
Nutrition per serving
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