indulgent

Brown Sugar Fried Mochi (cí bā) [紅糖糍粑]

Brown sugar fried mochi is essentially fried rice cakes covered in aromatic toasted soybean powder and brown sugar syrup.

Ingredients

Quantities are shown as originally provided.

1
Wash and drain your rice once before soaking them in water for at least 3 hours, or preferably overnight.
2
Steam the rice over medium-high heat for 20-30 mins until it becomes sticky rice. Splash a little bit of water on the rice 2-3 times throughout the steaming process to prevent the rice from drying out.
3
Transfer the hot sticky rice to a large bowl, pound and knead it until it becomes a dough.
4
Once it becomes a dough shape, wrap it in cling film and shape it into a rectangle about half an inch thick. Then refrigerate for 2 hours so that it holds its shape.
5
While we wait for the rice cake to refrigerate, wash the soybeans with clean water, then pat dry.
6
In a pan on medium-low heat, toast the soybeans for 10-15 mins whilst constantly stirring. You can tell they’re ready when the soybeans start to crack and change colour. Remove from heat.
7
Once the soybeans have cooled down, grind it into a fine powder.
8
In a pot, add brown sugar and water. Bring it to a boil and keep stirring for 30 sec to a minute until it thickens, then set aside to cool down.
9
Take the rice cake out from the fridge and chop it into rectangular sticks.
10
Heat a good amount of oil on a frying pan on medium heat, pan-fry all four sides of the rice cake for 10-15 mins or until it reaches desired golden brown colour.
11
Transfer to a plate, sprinkle some soybean powder with a sieve, drizzle the brown sugar syrup and enjoy!