Sweet Rice Cakes (Nuòmǐ Bǐng)
Sweet Rice Cakes (Nuòmǐ Bǐng)
Ingredients
- 16 ounces glutinous rice flour
- 16 ounces wheat starch
- 1/2 cup granulated sugar
- 1 1/2 cups water
- 1 cup red bean paste
- as needed cooking spray
- 2 tablespoons vegetable oil, for pan-frying
Instructions
- 1
In a large mixing bowl, combine the glutinous rice flour and wheat starch. Whisk them together thoroughly to ensure they are well mixed.
⏱️ 3 min
- 2
In a medium saucepan, combine the granulated sugar and water. Bring the mixture to a rolling boil over medium-high heat, stirring occasionally to dissolve the sugar completely. This step is crucial for the dough's structure.
⏱️ 5 min
- 3
Immediately pour the hot sugar-water mixture into the bowl with the mixed flours. Stir vigorously with a sturdy wooden spoon or heat-resistant spatula until a cohesive dough forms. The dough will be very hot and sticky at this stage.
⏱️ 5 min
- 4
Allow the dough to cool slightly until it's safe to handle. Lightly grease your hands with cooking spray to prevent sticking. Pinch off a portion of the dough, about 1 1/2 to 2 tablespoons, and flatten it into a disc in the palm of your hand.
⏱️ 7 min
- 5
Place about 1 teaspoon of red bean paste in the center of the flattened dough. Carefully bring the edges of the dough up and around the red bean paste, sealing it completely to form a ball. Gently flatten the filled ball into a round cake shape, about 1/2 inch thick.
⏱️ 10 min
- 6
To pan-fry: Heat 2 tablespoons of vegetable oil in a large non-stick skillet over low to medium-low heat. Place the shaped rice cakes in the pan, ensuring not to overcrowd it. Cook for 3-5 minutes per side, or until they develop an even golden-brown crust and puff up slightly. Adjust heat as needed to prevent burning. Repeat with remaining cakes, adding more oil if necessary.
⏱️ 20 min
- 7
Serve the sweet rice cakes warm and enjoy!
Kitchen Tools
Nutrition Facts (per serving)
Sweet Rice Cakes (Nuòmǐ Bǐng)
- 16 ounces glutinous rice flour
- 16 ounces wheat starch
- 1/2 cup granulated sugar
- 1 1/2 cups water
- 1 cup red bean paste
- as needed cooking spray
- 2 tablespoons vegetable oil, for pan-frying
Instructions
- 1
In a large mixing bowl, combine the glutinous rice flour and wheat starch. Whisk them together thoroughly to ensure they are well mixed.
⏱️ 3 min - 2
In a medium saucepan, combine the granulated sugar and water. Bring the mixture to a rolling boil over medium-high heat, stirring occasionally to dissolve the sugar completely. This step is crucial for the dough's structure.
⏱️ 5 min - 3
Immediately pour the hot sugar-water mixture into the bowl with the mixed flours. Stir vigorously with a sturdy wooden spoon or heat-resistant spatula until a cohesive dough forms. The dough will be very hot and sticky at this stage.
⏱️ 5 min - 4
Allow the dough to cool slightly until it's safe to handle. Lightly grease your hands with cooking spray to prevent sticking. Pinch off a portion of the dough, about 1 1/2 to 2 tablespoons, and flatten it into a disc in the palm of your hand.
⏱️ 7 min - 5
Place about 1 teaspoon of red bean paste in the center of the flattened dough. Carefully bring the edges of the dough up and around the red bean paste, sealing it completely to form a ball. Gently flatten the filled ball into a round cake shape, about 1/2 inch thick.
⏱️ 10 min - 6
To pan-fry: Heat 2 tablespoons of vegetable oil in a large non-stick skillet over low to medium-low heat. Place the shaped rice cakes in the pan, ensuring not to overcrowd it. Cook for 3-5 minutes per side, or until they develop an even golden-brown crust and puff up slightly. Adjust heat as needed to prevent burning. Repeat with remaining cakes, adding more oil if necessary.
⏱️ 20 min - 7
Serve the sweet rice cakes warm and enjoy!