Butter-Fried Rice Cakes with Sweet Corn
Soft and chewy rice cakes pan-fried in rich butter, mixed with sweet corn kernels for a simple and delightful snack or side dish.
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This dish transforms plain niangao (glutinous rice cakes) into a golden, aromatic treat. The key is to keep the heat low so the butter infuses the rice cakes without burning, ensuring they become tender and slightly crisp on the outside.
Ingredients
Sliced glutinous rice cakes (niangao)
300g
Unsalted butter
30g
Sweet corn kernels
50g
Sugar
1 tsp (optional)
Instructions
1
Pan-fry the Rice Cakes
Heat a skillet over medium heat and then add the butter. Once the butter has melted and is bubbling slightly, reduce the heat to low. Place the rice cake slices in the pan and cook gently until they soften and turn slightly golden.
2
Add Corn and Seasoning
Toss the sweet corn kernels (and sugar if using) into the pan with the softened rice cakes. Stir everything together gently for a minute to warm the corn and let the flavors meld.
3
Serve Warm
Transfer the mixture to a serving plate immediately. Enjoy while hot for the best texture and flavor.
