Crispy and Delicious Fried Sticky Rice cakes(耳朵眼炸糕） - Chinese Traditional Snack and Breakfast

sticky rice

🥗Healthier: quinoa

💰Cheaper: white rice

Quinoa is healthier but may alter texture.

vegetable oil

🥗Healthier: coconut oil

💰Cheaper: canola oil

Coconut oil adds flavor, canola is more affordable.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, liquid aminos is often cheaper.

scallions

🥗Healthier: chives

💰Cheaper: onions

Chives provide similar flavor, onions are less expensive.

Prepare 300 grams of glutinous rice flour, 2 teaspoons of sugar, and 1/2 teaspoon of yeast.

Add yeast and sugar to the glutinous rice flour.

Slowly add 260 ml of warm water while stirring until fully combined.

Knead the mixture into a dough with your hands.

Brush some oil evenly on top of the dough, cover with cling film, and let it rest for 20 minutes.

Prepare 250 grams of red bean paste and roll it into 8 balls.

Roll out the rested dough into a long strip and divide it into 8 parts.

Take one part of the dough and knead it into a disk to use as a wrapper.

Place one red bean paste ball on the disk and wrap it inside the dough, spinning while closing it.

Repeat for the remaining dough and red bean paste to form 8 cakes.

Heat 2 cups of oil to 150 degrees Celsius over low heat.

Deep fry 2 cakes at a time until golden brown on both sides, about 6 minutes.

Transfer the fried cakes to a plate and drain the oil.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens