TRADITIONALLY, THESE are made from soaked glutinous rice flour in a days-long process. What follows is a handy simplification for the home cook.
- Prep & Cook Time: 35-40 min.
- Yield: 8 servings
Nutrition Info per serving
- Calories 394
- Fat .4 g
- Carbohydrates 95 g
- Sodium 3 mg
Ingredients
- 2 cups of sugar
- 3 thick slices ginger
- Neutral oil, for frying
- 1 pound tube-shaped rice cakes
- Sesame seeds
Preparation
- Make sugar syrup by cooking 2 cups sugar with 1 ½ cups water. Add ginger slices to flavor. Cook over medium heat for about 10 minutes until thickened to a maple syrup consistency. Discard ginger slices.
- Heat enough oil in large pan to fry rice cakes. Typically, these are twice-fried: first at a lower temperature to cook through and then at a higher temperature to brown and crisp. If frying twice, start in 275-degree oil, cooking cakes in batches of about 10 minutes each. Drain and cool slightly, then heat oil to 325 degrees and cook cakes again for a minute or two, turning to brown all sides. Transfer to paper towels or brown paper bag to drain.
- Coat fried rice cakes in sugar syrup, then roll in sesame seeds.
