Red Sugar Rice Cakes (Hong Tang Ci Ba)

Step 1: Make the Sticky Rice Dough

Combine glutinous rice flour in a large bowl. Gradually add warm water (40-50°C) while stirring with chopsticks or a fork. Mix until a rough dough forms, then knead by hand for 3-5 minutes until smooth and pliable. The dough should feel slightly firm, similar to playdough — not sticky and not dry. If it's too dry, add water a teaspoon at a time. Cover and rest for 10 minutes at room temperature.

Step 2: Pan-Fry Until Golden

Divide the rested dough into 8 equal portions (about 50g each). Roll each portion into a smooth ball, then flatten gently into an oval cake about 1cm thick. Heat a non-stick pan over medium-low heat and add a thin layer of vegetable oil. Place the rice cakes in the pan, making sure they don't touch each other — they will expand as they cook. Pan-fry for 3-4 minutes per side, until both sides are golden brown and the cakes have puffed up slightly. Use a spatula to press gently on each cake while frying. Remove and drain on paper towels.

Step 3: Make the Syrup and Serve

In a small saucepan, combine red sugar, white sugar, and 40ml of water. Heat over low heat, stirring constantly until the sugar dissolves and the mixture begins to bubble. Continue cooking for 2-3 minutes, stirring, until the syrup thickens to a honey-like consistency — it should coat the back of a spoon. If the syrup gets too thick, add a teaspoon of water. Arrange the pan-fried rice cakes on a serving plate. Drizzle the hot syrup generously over the cakes, or serve the syrup in a small bowl for dipping. Sprinkle with toasted sesame seeds and soybean flour. Serve immediately while warm.

Tips

• Don't overcrowd the pan: Leave space between each cake — they expand significantly as they cook and will stick together if too close.
• Low and slow is key: Keep the heat at medium-low. If the pan is too hot, the outside will burn before the inside softens.
• The syrup thickens as it cools: Work quickly when drizzling — if it gets too thick in the pot, add a tiny splash of hot water and stir.
• Make ahead: The rice cakes can be pan-fried in advance and reheated in a 180°C oven for 5 minutes before serving. Make the syrup fresh just before serving.

FAQ

Can I use a different type of flour?
Regular rice flour won't work — you need glutinous rice flour (also called sticky rice flour or mochi flour) for the chewy texture.

Can I bake or air-fry instead of pan-frying?
Yes! Air-fry at 180°C for 8-10 minutes, flipping halfway, until golden. The texture will be slightly different but still delicious.

What's the difference between soybean flour and sesame seeds?
Soybean flour adds a nutty, slightly sweet aroma typical of Sichuan-style red sugar rice cakes. Sesame seeds add crunch. Use both if possible, but one or the other works fine.

Can I use brown sugar instead of red sugar?
Red sugar (hong tang / 红糖) has a deeper, more complex sweetness. Brown sugar is an acceptable substitute in a pinch.