Ingredients for Sichuan Sweet Rice Cakes:
Glutinous Rice Wet Flour 450g, Brown Sugar to taste, Vegetable Oil to taste, Water to taste.
Method for Making Sichuan Sweet Rice Cakes:
Step 1: Pan-fry until both sides are golden brown using vegetable oil; do not use too much oil.
Step 2: Add water and sugar, then simmer over high heat until the liquid thickens, but do not make it too dry.
Step 3: After frying, add water and brown sugar to the pan, wait for the sugar to dissolve, then add the fried cakes. You can add more water for a softer texture, and they will not clump together even after cooling slightly.
Cooking Tips for Sichuan Sweet Rice Cakes:
It is best to choose brown sugar made from pure cane sugar; the kind sold in supermarkets in slices does not taste as good. The pure cane brown sugar we have here is only available in winter, so I stock up early and store it in the refrigerator.
If glutinous rice wet flour is not available, mix glutinous rice flour with water bit by bit, kneading it like dough to achieve a consistency that is neither too dry nor too wet. When frying, take a small portion, slightly flatten it, and fry. Start with a high oil temperature, then turn down to the lowest heat and fry in batches, flipping occasionally. When they are almost shaped, turn up the heat slightly to achieve a golden brown color.
There are tricks to making delicious dishes, and each of my recipes has its own little secret. You can search for “Sichuan Snacks” to directly view my recipes!
