First of all, to all a belated
GONG XI FACAI
This year, we celebrated Chinese New Year in Arizona with our family and friends who are living there. As usual, I visited my aunt, and received glutinous rice cake as a gift. Glutinous rice cake is made of glutinous rice flour. In the olden days, they would actually have to soak the rice over night, then grind it the next day into a fine flour, or take it to the mill to be grounded, before making this sticky cake. This is the Vietnamese version of glutinous rice cake, which I was not used to when I first moved to the States. That's because my grandma used to make it herself and hers came out like bricks of dark, caramel colored jewels. Oh, did I mention it always smells so, so wonderful when she's making em? Oh, those good ol' days...
Having been gifted with a round of glutinous rice cake, I decided to do what my aunts do, pan-fry it with egg. It's simple, it's sweet and slightly salty, it's chewy, and it's delicious too, although different from my grandma's. And here's how...
1- Any shape is great, just slice it about 1/4-inch thick so it doesn't have to cook as long.
2- Eat it while it's warm, because it won't be as chewy when it's cold.
Pan-Fried Glutinous Rice Cake Fans
Glutinous rice cake, sliced into 1/4-inch thick, and slightly triangular in shape
Pinch of salt
A little oil for pan-frying (about 1-2 tbsp)
Heat some oil in a frying pan over medium-low heat.
While the pan is heating up, break an egg in a small bowl and lightly beat with a pinch of salt.
Dip and cover the glutinous rice cake slices in egg, and place in the hot frying pan.
Turn the glutinous rice cake slices over in the pan about 30 seconds later.
It is ready when the egg looks golden brown and the glutinous rice cake slices are soft and bounces back when you poke it with your spatula.
Happy Chinese New Year again to all, and best of wishes to everyone in the coming year!!