Homemade Sticky Rice Cake

I love to eat rice cakes during Chinese new year. You can only get those rice cakes around Feburary just for Chinese new year.

Usually there are two kinds of rice cakes, the white ones made with coconut flavor or the standard brown one made with brown sugar.

However, I have always wondering about another kind of rice cake that I ate when I was young. I can still remember when my mother pan fried those delicious, sizzling hot white rice cakes in the winter. She often bought 4 or 5 stacks from market. Merge them under the water for awhile. Cut the round rice cake into thick slices and put them in a egg bath. Then pan fried them. Really yummy!

This week, I have made this delicious sticky rice cake for Joshua. It's 100% home made, and made of 100% sticky rice. In the process you don't have to add anything to it.

Wash 1 or 2 cups of sticky rice, set under cold water for over night. Steamed the rice and pureed. Put the pureed sticky rice in a container then pressed hard. Put rice cake in fridge to make it harden.


1. Cut in thick slices.

2. Egg bath.

3. Pan fried slices.

4. Fried until Light brown.

5. Sprinkle with white sugar or powder sugar.

6. Enjoy!

Really delicious rice cake. Nothing been added to maintain it's natural sticky rice flavor. Just sprinkle some sugar when serve. Thicker the slices better soft tasting. :))