Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.
Recipe details are AI-generated from the video and may contain errors — for reference only.
Cut slowly when slicing the sticky rice cake to prevent the knife from slipping and cutting your fingers.
Lightly grease the knife blade with oil, then cut 600g of sweet glutinous rice cake into rectangular slices to prevent sticking.
Watch out
The knife must be oiled
otherwise, the sticky rice cake will stick badly
In a clean bowl, sift in 200g cake flour, then add 50g rice flour, 20g cornstarch, 3 eggs, and 200ml water. Whisk evenly until a smooth, thick, and chewy batter forms.
Watch out
Cake flour has high moisture and forms lumps easily, so it must be sifted.
Add 1/2 tsp white vinegar and 1/3 tsp salt into the batter. Stir clockwise until fully dissolved.
Watch out
The sourness of the white vinegar evaporates during high-heat frying, leaving only a subtle aroma
otherwise, it would taste sour
Pour 2 tbsp of 60-degree warm oil into the batter, mix well, and let the batter rest for 1 hour at room temperature. Otherwise, it will not achieve the desired crispiness.
Watch out
Be sure to use 60-degree warm oil instead of cold oil
otherwise, the crispiness will be greatly reduced
Hot oil splatters easily during frying. Use chopsticks to gently place items into the oil and avoid dropping them by hand to prevent burns.
Heat the wok and check the oil temperature to 175-180°C. Coat the sliced rice cakes evenly with the batter, drop them into the oil, and fry over medium-low heat for 3 minutes until golden and crispy.
local_fire_departmentMedium-low heat, about 175-180°C, 3 minutesWatch out
The oil temperature must reach 175-180°C before frying
otherwise, the temperature will drop and the cake will absorb oil. Also, coat evenly to prevent bursting
Traditional Ginger Sweet Glutinous Rice Balls
Traditional Golden Crispy Peanut Cookies
Traditional Shunde Double-Layer Milk Custard
Classic Hong Kong Style Custard Buns
Crispy Smiling Sesame Cookie Balls
Traditional Crispy Macau Almond Cookies