Pan-Fried Rice Cake Exclusive
Thick slices of brown sugar rice cake pan-fried slowly until blistered and golden outside while the interior turns soft, chewy, and molten, a crisp-tender treat best eaten piping hot.
Instructions
- 1
Prepare rice cakes (traditional brand brown sugar rice cakes, not too sweet).
- 2
Cut thick slices with the knife.
- 3
Heat oil in a pan, add the rice cakes, and slowly pan-fry over low heat. Because the rice cakes are very hard, they will gradually soften when heated over low heat.
- 4
After about three minutes, the rice cake becomes soft; flip it over and continue frying.
- 5
Fry on both sides until bubbles appear, then it's ready, crispy on the outside and glutinous on the inside.
- 6
The finished product picture; it should be eaten while hot.
- 7
Finished product image.
Video Sharing
Share your cooking video with others
No videos yet. Be the first to share!
Discussion
Ingredients
Seasonings
- Brown Sugar Rice Caketo taste
- oilto taste