Shanghai Carp Rice Cake

Name: Shanghai Carp Rice Cake
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Rice; 250ml oil; 15g Cooked black sesame; 4g salt; Some Shimizu

by Xianger Kitchen

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

The rice cake is one of the special snacks of our traditional "Four King Kong" in the south of the Yangtze River. It has a golden surface and is crispy on the outside and sticky on the inside. There are spare sauteed black sesame seeds at home. The glutinous rice cake is mixed with a small amount of glutinous rice to neutralize the glutinousness of the rice. This time I used the northeastern private rice, which is just as soft and glutinous.

Ingredients

500g Rice
250ml Oil
15g Cooked Black Sesame
4g Salt
Some Shimizu

Shanghai Carp Rice Cake

1. Wash the rice half an hour in advance

2. Add clean water to the pot (there is only so much water)

3. Cooked in an electric pressure cooker

4. Prepare cooked sesame seeds

5. After the rice is cooked, serve it out while hot, add black sesame seeds and salt, mix well

6. A mold the size of a playing card is added to the rice and compacted by hand

7. Let it rest for 10 minutes after everything is done

8. Add the rice cakes in a hot pan with warm oil and fry on a warm fire until slightly yellow.

9. Wait for the oil temperature to rise, then add it and fry it until golden brown

10. Absorb oil

11. Fragrant and crispy, take a bite

Tips:
1. Different rice has different stickiness. Generally, ordinary rice should be added with one-third of glutinous rice. The rice should be cooked a little harder.
2. Compared with frying, the amount of oil used for frying has been reduced a lot, so at the beginning, it tastes better with slow frying.