Brown Sugar Glutinous Rice Cake
Whenever I eat at a hot pot or Sichuan restaurant, I always order brown sugar mochi (红糖糍粑)—it tops the must-order snack list, and one plate per person is never enough. Rather than dining out every time I crave it, I worked out a simple homemade version. Many recipes deep-fry the mochi after shaping, but I skip that step to save oil and keep things healthier without losing any flavor. One tip: glutinous rice is very sticky, so dip both sides of the knife in water when slicing. Top with a homemade brown sugar syrup, and the result is soft, chewy, sweet mochi that's every bit as good as the restaurant original.
Ingredients
Glutinous rice
200g
Brown sugar
10g
Water
As needed
Roasted soybean flour
80g
Instructions
1
Step 1
Wash the glutinous rice and soak it in water the night before.
2
Step 2
Place the soaked glutinous rice into a rice cooker, select the regular "Cook" program, and cook until done.
3
Step 3
Once the program ends, let the glutinous rice cool slightly, then pound it with a rolling pin until there are no visible whole grains and it reaches a fine, smooth consistency.
4
Step 4
Take a square container, line it with plastic wrap, pour the glutinous rice in, shape it neatly, and let it cool naturally.
5
Step 5
Remove the cooled glutinous rice from the mold, trim off the uneven edges, and cut into evenly sized pieces.
6
Step 6
Roll the glutinous rice pieces in the roasted soybean flour until coated.
7
Step 7
Place in a bowl and set aside.
8
Step 8
Add the brown sugar and water to a pot.
9
Step 9
Heat over low heat until the mixture thickens, then turn off the heat. Pour the brown sugar syrup over the glutinous rice pieces.
10
Step 10
I sprinkled some white sesame seeds on top as decoration.
11
Step 11
Haha, looks great! ^_^
12
Step 12
Time to eat!
