Grilled Chewy Rice Cake

This traditional grilled chewy rice cake recipe has become my go-to dessert whenever I want to impress guests with something uniquely satisfying. The perfect balance of chewiness with a crispy exterior makes these rice cakes absolutely irresistible, especially when served warm.

I first discovered this recipe during a cooking class in Thailand, and it immediately transported me back to the street food markets I visited during my travels. After making it for my family, it quickly became a weekend tradition that everyone looks forward to.

Ingredients

• Glutinous rice flour 150g: The star ingredient that creates the signature chewy texture. Look for packages labeled sweet rice flour for best results
• Water 100ml: Use filtered water for the purest flavor in this simple recipe
• Granulated sugar 45g: Provides just the right amount of sweetness without overpowering
• Coconut milk 40g: Adds richness and subtle tropical flavor. Choose full fat for best results
• Vegetable oil 10g plus extra for cooking: Helps create a smooth dough and prevents sticking

Step-by-Step Instructions

Prepare the flour:

Place your glutinous rice flour in a medium bowl. This specific flour is crucial as regular rice flour will not create the characteristic chewy texture we want. The starchiness of glutinous rice flour is what gives these cakes their delightful bounce.

Create the wet mixture:

Combine water, sugar, coconut milk and oil in a small pot. Heat gently until the mixture just begins to simmer, making sure to stir occasionally to help the sugar dissolve completely. The warm liquid will help activate the glutinous rice flour.

Form the dough:

Quickly pour the hot liquid mixture into the flour bowl and immediately stir with chopsticks or a spatula. Keep stirring vigorously even if the mixture looks broken or shaggy at first. It will eventually come together into a cohesive dough. Once roughly formed, oil your hands lightly and knead the dough for about 10 minutes until smooth and elastic. The dough should feel slightly tacky but not sticky.

Shape the cakes:

Divide the dough into 6 to 8 equal portions and roll each into a ball. Then flatten each ball with your palms to form discs about half an inch thick. The evenness of thickness ensures they cook uniformly.

Cook until golden:

Heat a nonstick skillet over medium low heat and lightly coat with vegetable oil. Place 3 to 4 dough discs in the pan, being careful not to overcrowd. Cook each side for 4 to 5 minutes until beautifully golden brown with some darker spots. The slower cooking develops a perfectly crisp exterior while maintaining the chewy center.

Rest briefly:

Allow the rice cakes to cool for just a couple of minutes before serving. This brief rest helps the texture develop fully while still enjoying them warm.

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My absolute favorite part of making these rice cakes is watching guests take their first bite. The look of surprise followed by pure delight never gets old. The simple combination of ingredients transforms into something truly magical during cooking.

Storage and Reheating

These rice cakes will keep at room temperature in an airtight container for up to 2 days. For longer storage, refrigerate for up to 5 days. They will firm up considerably when cold, but dont worry. To restore their delightful texture, simply reheat them in a dry nonstick skillet over medium heat for 2 minutes per side. The heat will reactivate the chewiness and restore the crispy exterior.

Perfect Pairings

While these rice cakes are delicious on their own, they reach new heights when served with complementary flavors. Try drizzling with honey or maple syrup for added sweetness. A dusting of cinnamon sugar creates a wonderful aroma. For a more substantial dessert, serve with fresh berries and a scoop of vanilla ice cream. The contrast of temperatures and textures is absolutely divine.

Cultural Significance

Chewy rice cakes are beloved throughout Asia, with variations found in Korean, Japanese, and Chinese cuisines. This particular version draws inspiration from Thai and Southeast Asian traditions, where coconut milk adds a tropical dimension. Traditionally served during celebrations and festivals, these treats symbolize unity and prosperity. By making them at home, youre participating in a culinary tradition that spans centuries and connects cultures.

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With just a few ingredients and careful steps, you can create a dessert that’s both nostalgic and truly unique!

Frequently Asked Questions

→ Can I use regular rice flour instead of glutinous rice flour?

No, regular rice flour cannot be substituted for glutinous rice flour in this dish. Glutinous (or sweet) rice flour is essential for creating the signature chewy texture. Regular rice flour would result in a completely different consistency.

→ Why is my dough too dry and not coming together?

If your dough seems too dry, add water one tablespoon at a time while continuing to knead. The texture should be smooth and elastic. Make sure your liquid mixture is hot when added to the flour for proper hydration.

→ Can I add different flavors to these rice cakes?

Absolutely! You can customize these rice cakes by adding ingredients like sesame seeds, pandan extract, matcha powder, or vanilla extract to the dough. You can also drizzle them with honey or condensed milk after cooking.

→ How do I store leftover rice cakes?

Store cooled rice cakes in an airtight container at room temperature for up to 2 days. To reheat, briefly warm them in a pan with a touch of oil, or microwave for 15-20 seconds. Note that they are best enjoyed fresh when the texture is optimal.

→ What's the best pan to use for cooking these rice cakes?

A non-stick skillet works best for cooking these rice cakes as it prevents sticking and allows for even browning. Cast iron can also work well if properly seasoned. Maintain medium-low heat to ensure they cook through without burning.

→ Can I make these rice cakes vegan?

Yes! These rice cakes can easily be made vegan. The recipe already uses vegetable oil, and the coconut milk is plant-based. Just ensure your sugar is vegan (some refined sugars are processed with bone char).