This recipe offers a straightforward method for making a classic milk rice cake, resulting in a sweet and chewy snack. It uses common pantry ingredients and focuses on a simple cooking process in a non-stick pan. The finished rice cake is shaped and chilled for optimal texture.
Ingredient benefits
How the main ingredients in this dish support your health
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Glutinous Rice Flour
Glutinous rice flour is a good source of energy. It is naturally gluten-free, making it suitable for those with gluten sensitivities.
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Milk
Milk provides essential nutrients like calcium for bone health and protein for muscle development and repair.
Preparation
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Step 1 1 min
In a non-stick pan, combine the glutinous rice flour, potato starch, white sugar, and salt. Mix the dry ingredients thoroughly.
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Step 2 1 min
Gradually add the milk to the dry ingredients, stirring continuously until a smooth batter forms with no lumps.
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Step 3 5 min
Place the pan over low heat. Continuously stir the mixture as it cooks. This prevents burning and ensures even cooking.
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Step 4 5 min
Continue stirring until the mixture begins to thicken and solidify, forming a sticky dough. It will eventually come together into a cohesive ball.
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Step 5 1 min
Once the dough forms a ball and is very sticky, turn off the heat and transfer it to a clean plate or cutting board.
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Step 6 2 min
Lightly brush a spatula with sesame oil or perilla oil to prevent sticking. Use the greased spatula to flatten and smooth the rice cake, forming a rectangular shape with uniform thickness.
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Step 7 1 min
Cut the shaped rice cake into bite-sized pieces.
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Step 8 30 min
Chill the cut milk rice cakes in the refrigerator for at least 30 minutes to enhance their chewiness.
