Grilled Chewy Rice Cake (Print Version)
# Ingredients:
→ For Rice Cake
01 -
150g glutinous rice flour (sweet rice flour)
02 -
100ml water
03 -
45g granulated sugar
04 -
40ml coconut milk
05 -
10g vegetable oil, plus extra for cooking
# Instructions:
01 -
Measure 150g of glutinous rice flour into a medium-sized bowl. Ensure you're using glutinous rice flour (sweet rice flour) rather than regular rice flour to achieve the characteristic chewy texture.
02 -
In a small pot, combine water, sugar, coconut milk, and oil. Bring the mixture to a simmer over medium heat.
03 -
Once simmering, immediately pour the hot liquid mixture into the bowl with glutinous rice flour. Stir quickly with chopsticks or a spatula until fully combined. Continue mixing until the initially shaggy mixture forms a cohesive ball.
04 -
Lightly oil your hands and knead the dough for about 10 minutes until smooth and elastic. If the dough feels too dry, add water one tablespoon at a time until the proper consistency is achieved.
05 -
Divide the smooth, shiny dough into 6-8 equal portions. Roll each portion into a ball, then flatten with your palm to form discs.
06 -
Heat a non-stick skillet over medium-low heat and coat with a thin layer of vegetable oil. Cook 3-4 dough discs at a time until golden brown, approximately 4-5 minutes per side.
07 -
Remove from skillet and allow to cool for a few minutes before serving. Enjoy while still warm for the best chewy texture.
# Notes:
01 -
Do not substitute regular rice flour as it won't create the signature chewy texture.
02 -
The dough should be kneaded until smooth and elastic for the perfect texture.