Golden Caramel Rice Cakes
Chewy rice cakes are pan-fried in a rich, amber sugar syrup, scrambled with egg for richness, and topped with nutty sesame and fragrant osmanthus. This Chinese street-food classic strikes the perfect balance between sweet and savory.
Story
This dish takes humble rice cakes to the next level. The secret lies in achieving that perfect amber hue on your sugar without scorching it. Once the sticky coating clings to the soft, chewy cakes, a quick toss with scrambled egg adds savory richness. It’s a warming, nostalgic snack often found in bustling night markets, best enjoyed piping hot.
Ingredients
sliced rice cakes (nian gao)
200g
granulated sugar
2 tablespoons
water
1/4 cup
vegetable oil
2 tablespoons
large egg
1
toasted sesame seeds
1 tablespoon
dried osmanthus flowers
1 teaspoon
Instructions
1
Prep the Cakes
Cut the rice cakes into thin strips or bite-sized pieces. If you are using frozen cakes, let them sit out for a few minutes to soften slightly for easier slicing.
2
Create the Caramel Syrup
In a small saucepan, combine the sugar and water. Heat over medium heat, stirring gently until the sugar dissolves completely. Continue cooking until the liquid turns a light golden color.
3
Stir-Fry the Rice Cakes
Heat the oil in a wok or skillet over medium-high heat. Pour in the sugar syrup and let it bubble for a moment. Add the rice cake pieces and stir-fry constantly for 3 to 4 minutes, ensuring they are thoroughly coated in the caramel and heated through.
4
Add Egg and Garnish
Push the caramelized cakes to one side of the pan. Crack the egg into the empty space and scramble quickly until just set. Toss the egg and rice cakes together, then sprinkle with sesame seeds and dried osmanthus. Serve warm.
