Deep-Fried Glutinous Rice Cakes (Nuò Mǐ Yóu Zhá Gāo)
Deep-Fried Glutinous Rice Cakes (Nuò Mǐ Yóu Zhá Gāo)
Ingredients
For the Dough
- 400 grams glutinous rice flour
- 30 grams granulated sugar, adjust to taste
- 250 ml water, half warm, half boiling
- 20 grams all-purpose flour, optional, for slightly firmer texture
- 3 grams baking powder
- 250 grams white sesame seeds, untoasted
For the Filling
- 150 grams red bean paste, approximately 1 tablespoon per cake, use more if needed
For Frying
- as needed cooking oil, peanut or sunflower oil recommended
Instructions
- 1
In a large bowl, combine the glutinous rice flour and granulated sugar. Use a chopstick to create a line, splitting the dry ingredients.
⏱️ 2 min
- 2
Add half of the 250 ml of boiling hot water to one side of the dry ingredients and mix with chopsticks. Then, gradually add the remaining half of the 250 ml of warm water while continuously stirring with chopsticks.
⏱️ 3 min
- 3
Knead the mixture by hand until the dough is smooth and soft but not sticky. If the dough is too dry, add a little more water (1 teaspoon at a time). If it's too sticky, add a bit more glutinous rice flour (1 teaspoon at a time).
⏱️ 5 min
- 4
Add the 3 grams of baking powder and the 20 grams of all-purpose flour (if using) to the dough. Knead again on a clean surface until these ingredients are well incorporated and the dough is smooth.
⏱️ 5 min
- 5
Cover the dough with a clean cloth or plastic wrap and let it rest for 30 minutes.
- 6
After resting, roll the dough into a thick log. Divide the dough into approximately 12-14 equal portions, each about the size of a child's fist.
⏱️ 5 min
- 7
Roll each portion into a smooth ball. Flatten each dough ball into a small round disc using your palms.
⏱️ 5 min
- 8
Place approximately 1 tablespoon of red bean paste in the center of each flattened dough disc. Bring the edges of the dough up and pinch them tightly together to seal the filling inside, forming a ball.
⏱️ 5 min
- 9
Gently flatten the sealed dough ball into a thick round cake shape.
⏱️ 5 min
- 10
Heat cooking oil in a deep pan or wok to 180°C (350°F). To test the oil temperature, insert a chopstick; small, steady bubbles should form around it.
⏱️ 5 min•🌡️ 180
- 11
Prepare two separate bowls: one with water and another with the 250 grams of untoasted white sesame seeds.
⏱️ 1 min
- 12
Gently dip each shaped dough cake into the bowl of water, then immediately drench it in the white sesame seeds, pressing gently to ensure it is fully coated on both sides.
⏱️ 5 min
- 13
Carefully place the sesame-coated cakes into the hot oil. Do not overcrowd the pan; fry in batches if necessary.
⏱️ 1 min•🌡️ 180
- 14
Fry over medium heat. Once the cakes float to the surface, flip them over. Continue to fry for about 5-8 minutes total, or until both sides are golden brown and crispy.
⏱️ 8 min•🌡️ 180
- 15
Remove the fried cakes from the oil using a slotted spoon or spider strainer and drain them on paper towels to remove excess oil.
⏱️ 1 min
- 16
Serve warm for the best texture (crispy outside, chewy inside).
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Deep-Fried Glutinous Rice Cakes (Nuò Mǐ Yóu Zhá Gāo)
For the Dough
- 400 grams glutinous rice flour
- 30 grams granulated sugar, adjust to taste
- 250 ml water, half warm, half boiling
- 20 grams all-purpose flour, optional, for slightly firmer texture
- 3 grams baking powder
- 250 grams white sesame seeds, untoasted
For the Filling
- 150 grams red bean paste, approximately 1 tablespoon per cake, use more if needed
For Frying
- as needed cooking oil, peanut or sunflower oil recommended
Instructions
- 1
In a large bowl, combine the glutinous rice flour and granulated sugar. Use a chopstick to create a line, splitting the dry ingredients.
⏱️ 2 min - 2
Add half of the 250 ml of boiling hot water to one side of the dry ingredients and mix with chopsticks. Then, gradually add the remaining half of the 250 ml of warm water while continuously stirring with chopsticks.
⏱️ 3 min - 3
Knead the mixture by hand until the dough is smooth and soft but not sticky. If the dough is too dry, add a little more water (1 teaspoon at a time). If it's too sticky, add a bit more glutinous rice flour (1 teaspoon at a time).
⏱️ 5 min - 4
Add the 3 grams of baking powder and the 20 grams of all-purpose flour (if using) to the dough. Knead again on a clean surface until these ingredients are well incorporated and the dough is smooth.
⏱️ 5 min - 5
Cover the dough with a clean cloth or plastic wrap and let it rest for 30 minutes.
- 6
After resting, roll the dough into a thick log. Divide the dough into approximately 12-14 equal portions, each about the size of a child's fist.
⏱️ 5 min - 7
Roll each portion into a smooth ball. Flatten each dough ball into a small round disc using your palms.
⏱️ 5 min - 8
Place approximately 1 tablespoon of red bean paste in the center of each flattened dough disc. Bring the edges of the dough up and pinch them tightly together to seal the filling inside, forming a ball.
⏱️ 5 min - 9
Gently flatten the sealed dough ball into a thick round cake shape.
⏱️ 5 min - 10
Heat cooking oil in a deep pan or wok to 180°C (350°F). To test the oil temperature, insert a chopstick; small, steady bubbles should form around it.
⏱️ 5 min•🌡️ 180 - 11
Prepare two separate bowls: one with water and another with the 250 grams of untoasted white sesame seeds.
⏱️ 1 min - 12
Gently dip each shaped dough cake into the bowl of water, then immediately drench it in the white sesame seeds, pressing gently to ensure it is fully coated on both sides.
⏱️ 5 min - 13
Carefully place the sesame-coated cakes into the hot oil. Do not overcrowd the pan; fry in batches if necessary.
⏱️ 1 min•🌡️ 180 - 14
Fry over medium heat. Once the cakes float to the surface, flip them over. Continue to fry for about 5-8 minutes total, or until both sides are golden brown and crispy.
⏱️ 8 min•🌡️ 180 - 15
Remove the fried cakes from the oil using a slotted spoon or spider strainer and drain them on paper towels to remove excess oil.
⏱️ 1 min - 16
Serve warm for the best texture (crispy outside, chewy inside).
⏱️ 1 min