Crispy Fried Glutinous Rice Cakes
A comforting street-style snack featuring soft glutinous rice cakes coated in a golden egg and flour batter, then deep-fried until puffed and crispy on the outside.
Story
These crispy rice cakes are a popular Chinese breakfast treat or afternoon snack. The key is getting the oil temperature right—so hot enough to crisp the exterior while allowing the inside to heat through gently.
Ingredients
glutinous rice cakes
300g, cut into 1-inch pieces
large eggs
2
all-purpose flour
4 tablespoons
salt
1/2 teaspoon
vegetable oil
for deep frying
Instructions
1
Prep the rice cakes
Cut the glutinous rice cakes into bite-sized cubes, about 1 inch each. Set aside.
2
Make the batter
Crack the eggs into a mixing bowl and beat until combined. Add the flour and salt, then whisk until you have a smooth, slightly thick batter. It should coat a spoon nicely.
3
Coat the rice cakes
Drop the rice cake pieces into the batter and toss until each piece is evenly coated. If you have extra flour, you can lightly dust them for an extra crispy crust.
4
Heat the oil
Pour enough oil into a deep pan or wok to cover the rice cakes. Heat over medium heat until small bubbles form around a wooden spoon—about 350°F (175°C).
5
Fry until golden
Carefully add the coated rice cakes in a single layer. Fry on medium-low heat, turning occasionally, for about 5-7 minutes until they puff up and turn a beautiful golden brown. Remove and drain on paper towels.
