I can’t wait for you to try this Chinese New Year brown sugar rice cake—soft, chewy, and full of warm sweetness. It’s easy, uses common ingredients, and brings joy to any festive table!
Contents
Why you’ll love this recipe
– Symbolic meaning: Perfect for Chinese New Year, it represents “reunion and abundant blessings” to share with family.
– Irresistible texture: Soft yet chewy, with a rich, mellow sweetness that’s not cloying.
– Foolproof method: Precise ratios and simple steps mean even beginners nail it every time.
– Versatile: Enjoy it plain or pan-fried for a crispy exterior—delicious as a dessert or snack.
Ingredients
– 500g glutinous rice cake flour
– 100g brown sugar
– 100g white sugar
– 450g boiling water
– 30g corn oil
– Optional: Appropriate amount of roasted sesame seeds (for decoration)
– Optional: 6-8 red dates (pitted and sliced)
Instructions
- Make the sugar syrup: Pour 450g boiling water into a bowl, add 100g brown sugar and 100g white sugar. Stir continuously until fully dissolved, then let it cool completely to room temperature.
- Mix the batter: Slowly pour the cooled sugar syrup into 500g glutinous rice cake flour, stirring while pouring. After mixing out dry lumps, add 30g corn oil and stir thoroughly until the batter is smooth and lump-free (it should flow slowly when lifted and spread naturally).
- Prepare the mold: Brush the inner wall of a square or round mold with a thin layer of oil (to prevent sticking). For extra flavor, line the mold bottom with sliced red dates if using.
- Steam the rice cake: Pour the batter into the mold, tap the mold 2-3 times on the table to release air bubbles. Steam over boiling water on high heat for 25 minutes (keep high heat the whole time).
- Cool and demold: After steaming, let it sit in the steamer for 2 minutes. Cool the mold completely in a well-ventilated area, then invert to demold easily.
- Serve: Cut into your favorite shapes, sprinkle with roasted sesame seeds if desired. Eat plain or pan-fry with a little oil until golden brown.
Note
– The sugar syrup must be fully cooled before mixing with the flour—high temperature will ruin the texture.
– If the batter has lumps, sift it for a smoother finish.
– Do not over-steam; 25 minutes is enough to avoid dry, tough rice cake.
Frequently Asked Questions
– Q: Can I reduce the sugar? A: Yes! Adjust brown sugar and white sugar to 80g each for a lighter sweetness.
– Q: How to store leftover rice cake? A: Seal and refrigerate for up to 3 days. Reheat in a steamer for 2 minutes to restore softness.
– Q: Why is my rice cake sticking to the mold? A: Ensure the mold is well-oiled and the rice cake is fully cooled before demolding.
Brown Sugar Rice Cake
Ingredients
- 500 g glutinous rice cake flour
- 100 g brown sugar
- 100 g white sugar
- 450 g boiling water
- 30 g corn oil
- Optional: Appropriate amount of roasted sesame seeds for decoration
- Optional: 6-8 red dates pitted and sliced
Instructions
- Make the sugar syrup: Pour 450g boiling water into a pot, add 100g brown sugar and 100g white sugar. Stir continuously until fully dissolved, then turn off heat and cool completely to room temperature.
- Mix the batter: Slowly pour the cooled sugar syrup into 500g glutinous rice cake flour, stirring while pouring. After mixing out dry lumps, add 30g corn oil and stir thoroughly until the batter is smooth and lump-free (it should flow slowly when lifted and spread naturally).
- Prepare the mold: Brush the inner wall of a square or round mold with a thin layer of oil (to prevent sticking). For extra flavor, line the mold bottom with sliced red dates if using.
- Steam the rice cake: Pour the batter into the mold, tap the mold 2-3 times on the table to release air bubbles. Steam over boiling water on high heat for 25 minutes (keep high heat the whole time).
- Cool and demold: After steaming, let it sit in the steamer for 2 minutes. Cool the mold completely in a well-ventilated area, then invert to demold easily.
- Serve: Cut into your favorite shapes, sprinkle with roasted sesame seeds if desired. Eat plain or pan-fry with a little oil until golden brown.
