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Crispy Air-Fried Sticky Rice Cake

Name: Crispy Air-Fried Sticky Rice Cake
Prep time: 5 min
Cook time: 14 min 18 s
Total time: 19 min 18 s
Yield: 4 servings
Cuisine: cantonese
Ingredients: traditional sticky rice cake; Low-gluten flour; Cooking oil; sugar; water

groups4 servingsspeedEasycountertopsPrep: 5 minsskilletCook: 14 minsscheduleTotal: 19 minsoutdoor_grillAir-fried

Allergens:warningGluten

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.

skilletInstruction

8 Steps Total

Preparation

00:00:07

warningStay safe

Hold the ingredient firmly when slicing with a sharp knife to prevent slipping and cutting your fingers.

Apply a little oil to the knife and wipe it evenly. Cut the traditional sticky rice cake into thick slices. You must oil the knife first, otherwise the sticky rice cake will stick badly. Do not cut them too thin, or they will dry out and harden during air frying.

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Watch out

Do not cut the rice cake too thin, or it will dry out or melt during air frying.

Ingredients:traditional sticky rice cake (2 piece)Cooking oil

Tools:knifecutting board

Preparation

00:01:07

In a bowl, add 3-4 tbsp cake flour, a little oil, 2 tsp sugar, and gradually add 180 ml water while stirring with chopsticks until the batter is thick and smooth. The batter must be thick, otherwise it will run off during air frying.

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Watch out

The batter must be thick enough, otherwise it will slide off and the coating will disappear during air frying.

Ingredients:Low-gluten flour (4 tbsp)Cooking oilsugar (2 tsp)water (180 ml)

Tools:bowlchopsticks

Preparation

00:02:10

Line the air fryer basket with parchment paper and grease with a little oil. Coat each rice cake slice evenly in the batter and arrange them neatly on the wire rack. Ensure complete coverage, otherwise sugar will leak and burn.

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Watch out

You must grease the parchment paper with a thin layer of oil, otherwise the batter will stick firmly to the paper and tear.

Ingredients:traditional sticky rice cakeLow-gluten flourCooking oil

Tools:Air fryerbaking paper

Active Cooking

00:03:22

warningStay safe

The air fryer gets extremely hot during operation. Always use oven mitts when opening or removing the rack to avoid burns.

Push the rack into the air fryer, set temperature to 180°C and time to 5 minutes, until the batter on the surface sets and turns pale white.

local_fire_department180°C, 5 minutes

Tools:Air fryer

Active Cooking

00:04:12

warningStay safe

Be extra careful when touching the internal wire rack to avoid contact with heating elements or hot walls.

Open the air fryer and gently flip each piece of rice cake using tongs. Be gentle as the coating is not yet fully crispy; too much force will break the crust.

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Watch out

Flip gently as the crust is not yet crispy

excessive force with tongs will break the coating

Tools:tongs

Active Cooking

00:04:31

Set the air fryer to 180°C for 5 minutes and restart, until the surface turns golden and syrup begins to show at the edges.

local_fire_department180°C, 5 minutes

Tools:Air fryer

Active Cooking

00:05:12

Open the air fryer, flip the rice cakes one last time, increase the temperature to 200°C for 3 minutes until golden and crispy. Watch closely at high heat to prevent burning.

local_fire_department200°C, 3 minutes

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Watch out

Keep an eye on it when increasing temperature to 200°C to prevent burning the crust.

Tools:Air fryertongs

Active Cooking

00:06:11

warningStay safe

Freshly cooked sticky rice cake is extremely hot inside and sticky; eating it immediately can burn your palate.

Use tongs to transfer the finished sticky rice cakes onto a plate and serve. Crispy on the outside, soft and chewy on the inside.

Tools:platetongs