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Asian-Inspired

Grilled Chewy Rice Cake (燒餅)

by: Amy on: Feb 8, 2021

These rice cakes only have two Chinese characters for its description, 燒餅, and the best translation for it would be 'grilled rice cake.' What the simplicity of the name doesn't tell you unfortunately is what truly makes these grilled rice cakes so special – it uses glutinous rice flour instead of regular rice flour, which produces a mochi-like texture. Grilling or frying these mochi-like cakes give them an extra layer of flavour and texture compared to traditional steamed mochi.

Review  or  Print Recipe

I don’t remember any time in my life when I chose an egg tart or a pineapple bun over a grilled rice cake  at my local Chinese bakery. Unlike a pineapple bun, these rice cakes aren’t available at every Chinese bakery and I often have more luck finding them in a less trendy, more traditional-style bakery. These rice cakes only have two Chinese characters for its description, 燒餅, and the best translation for it would be ‘grilled rice cake.’ What the simplicity of the name doesn’t tell you unfortunately is what truly makes these grilled rice cakes so special – it uses glutinous rice flour instead of regular rice flour, which produces a mochi-like texture. Grilling or frying these mochi-like cakes give them an extra layer of flavour and texture compared to traditional steamed mochi. A common filling for these rice cakes is red bean but I actually prefer it plain (reasoning: I don’t want any filling to disrupt the chewy sensation of the glutinous rice cake).


I’ve never thought of making these rice cakes because they’re usually $1 at the bakery; I didn’t see the need or have the desire to make them because they’re so affordable to buy. Now that I see these rice cakes less and less, I needed my own recipe as a backup just in case I have a craving (which is always) and can’t rush to a Chinese bakery in Richmond (a 30 minute drive) to buy one (or many).

Grilled Chewy Rice Cake (燒餅)

By Amy

Ingredients

  • 1 cup and 3 tbsp (150g) glutinous rice flour
  • 100 ml (100g) water
  • 3 tbsp (45g) granulated sugar
  • 40 ml (40g) coconut milk
  • 2 1/4 tsp (10g) vegetable oil

Instructions

  • Weigh out 150g of glutinous rice flour in a medium-sized bowl. It is important that you use glutinous rice (also called sweet rice flour) and not regular rice flour. Regular rice flour does not create a chewy rice cake. Set aside the bowl.
  • Combine water, sugar, coconut milk, and oil in a small pot and bring it to a simmer.
  • Once mixture reaches a simmer, quickly pour mixture into the bowl with the glutinous rice flour. Using chopsticks (or a spatula), stir the mixture quickly until fully combined and forms a ball. The mixture might look shaggy and broken at first, but keep on stirring and it will come together. Once the dough can be gathered into a ball, add a little bit of vegetable oil to your hands and knead the dough until it is elastic-y and smooth, about 10 minutes. If the mixture is still too dry, add water a tablespoon at a time.
  • Once mixture is smooth and shiny, divide the dough into 6 – 8 equal portions and roll into balls. Flatten each ball with the palm of your hands and a set aside.
  • Heat a non-stick skillet over medium-low heat. Coat pan with a thin layer of vegetable oil. Add 3 – 4 discs of dough at a time and cook until golden brown, about 4 – 5 minutes on each side.
  • Remove from the skillet and allow to cool a couple of minutes before eating.

Notes

Rice cakes will firm up once cold. They are best eaten warm or at room temperature. You can always reheat the rice cakes with a skillet if enjoying the next day.

Happy baking!

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Kabocha Salted Egg Yolk Mooncakes with Sago Pearls

Salted Egg Yolk Crystal Sago Cakes

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Recipe Rating




Sweet Comments:

  1. Joanna says

    Feb 8, 2021 at 9:48 pm

    Ohh this looks so good! I’ve only ever had savory shao bing, but I’ve been on a mochi kick lately so would definitely love to try this!

    Reply
  2. fiona says

    Jan 24, 2022 at 10:43 pm

    hi! these seem like they would be a great vehicle for carrying another flavor- do you have any recommendations for what i could eat these with?

    Reply
  3. Dee says

    Feb 20, 2022 at 5:45 am

    5 stars
    Love this as it’s super easy to make. Just one downside is your hands gets rather ‘sticky’ but taste so delicious 🙂

    Reply
  4. Les says

    Mar 10, 2022 at 3:24 am

    Have you made these with cinnamon and raisins or with star anise or Chinese five spice .goat milk should work to replace coconut milk

    Reply
  5. Alex says

    Aug 24, 2022 at 11:21 pm

    5 stars
    I have a ton of mochicko flour in the house and got sick of making butter mochi, so I was looking for a different recipe to use it up and this is AMAZING. I just made a batch and they were absolutely delicious. Thank you so much for sharing this wonderful recipe!

    Reply
  6. Brenda says

    Sep 16, 2022 at 1:41 pm

    I made it and it was yummy! It’s not good the next day, so eat it the same day!

    Reply
  7. Richard says

    Nov 3, 2022 at 12:27 pm

    1 star
    I followed the recipe exactly, using a scale to be sure of amounts. The result was like a porridge; it didn’t come together, so I kept adding flour, probably another 3-4 tablespoons, and it was still a gooey mess that stuck to my fingers, even when I lightly floured them. Is there something else that should have been in the recipe, like some all-purpose flour?

    Reply
  8. ayla says

    Nov 3, 2022 at 1:34 pm

    5 stars
    turned out great, thank you 🙂 <3

    Reply
  9. Marilyn says

    Dec 3, 2022 at 2:48 am

    5 stars
    Made these with milk and put them in my waffle iron on pancake setting. Absolutely delicious! Fantastic recipe! Thank you!

    Reply
  10. Yolanda says

    Dec 12, 2022 at 2:47 pm

    Excelend, thank you for recipe

    Reply
  11. Noa says

    Dec 30, 2022 at 10:22 pm

    5 stars
    made this with regular milk and a traditional soy sauce glaze for dango. so good that my brother told me to put it away for his sake. i have made something dangerous

    Reply

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