Hong Kong Style Pan-Fried Coconut Rice Cake

First pour 350ml of water into a pot, add 6 halved slab sugar pieces and 2 ginger slices. Cook over medium-low heat, do not use high heat to prevent water from evaporating too quickly, boil until all slab sugar dissolves, remove ginger slices and set aside.

Sift 600g of glutinous rice flour into a large pot. Add 300ml of coconut milk into the boiled sugar syrup and mix well. Make a well in the center of the flour, pour the coconut syrup gradually into the center, stir with a wooden spoon while adding, scrape the sides of the pot until no dry flour is visible, and stir until it flows in a ribbon state when lifting the spoon.

Grease a round stainless steel cake pan evenly with a thin layer of oil to prevent sticking. Pour the batter into the pan and smooth the edges. Place in a wok with boiling water and steam on high heat for 15 mins, medium heat for 30 mins, and low heat for 15 mins (about 1 hour in total). Insert a toothpick into the center, if it comes out clean without sticky wet batter, it is done. Once cooled, wrap tightly with plastic wrap before storing in the refrigerator.

Invert the chilled rice cake to release from the mold, and slice into even rectangular pieces. Whisk 1 egg into a batter. Add a little oil in a frying pan, arrange the rice cake slices in the pan, fry until they become soft and semi-transparent, drizzle the beaten egg over them, continue frying until the egg is cooked and tightly wraps the rice cake with a golden brown surface, then plate.