Sichuan and Chongqing traditional glutinous rice cake

Sichuan and Chongqing glutinous rice cakes can be found in restaurants, street vendors, and ancient town markets across the region. Locals frequently buy them to satisfy their cravings, and tourists always find them when checking out their favorite foodie spots. This soft, glutinous, and sweet treat has long become a classic symbol of Sichuan and Chongqing cuisine. Following the traditional Sichuan and Chongqing glutinous rice cake making process: soaking the rice, steaming, beating, and shaping, each step is meticulously crafted. The resulting glutinous rice cakes are plump and chewy, with a firm, glutinous texture. Topped with sweet brown sugar, coated in rich soybean flour, and sprinkled with crispy peanuts, the flavors develop layer by layer, becoming increasingly fragrant with each chew. Soft yet glutinous, they offer a granular texture. With each bite, a satisfying blend of authentic flavors washes over you.

Ingredients

500g glutinous rice
brown sugar syrup (Moderate)
cooked peanuts (Moderate)
cooked white sesame (Moderate)

Steps

Soaking Glutinous Rice First, rinse the glutinous rice under the tap. Then, take a clean basin, fill it with cold water, and soak the glutinous rice. Soak for 24 hours! If it's hot and you're worried about spoiling, refrigerate it to soak for a safer time. This step allows the rice to absorb enough water so it can be steamed thoroughly later.
Put a layer of gauze in the steamer. The gauze is the kind sold in supermarkets, which is breathable to prevent the glutinous rice from leaking.
Remove the soaked glutinous rice, rinse it briefly, and place it in a steamer lined with cheesecloth. Use your fingers to poke small holes in the rice to allow it to breathe, allowing it to heat evenly and cook thoroughly. Put water in a pot, boil it, place the steamer basket in it, cover it, and steam for about 30 minutes. Use a chopstick to poke easily, and if there's no hard core, the rice is ready.
Mixing Glutinous Rice 1. Never knead the rice directly with your hands; it's hot! Quickly pour the steamed glutinous rice into the mixing bowl of a food processor while it's still hot (it's sticky; it gets hard when it's cold). Attach the dough hook and mix on low. ~If you don't have a food processor, use a large heatproof container and something like a rolling pin. Don't let your hands come into direct contact with the hot rice! It'll get so hot it'll stick to your hands, and you'll burn them so badly you can't even shake them off 😂 Whether you use a machine or by hand, mix vigorously for about 6–8 minutes, until the rice becomes sticky and firm. The harder you stir, the better! If you do it by hand, the soreness is worth it; the delicious food is beckoning!
Shaping 1. Prepare some oil (corn oil is best), rice flour, or water. Wear gloves to prevent your hands from getting sticky. 2. Once the glutinous rice is cool, begin shaping it. If you want round balls, roll them into a ball; if you want long strips, roll them into long strips. It's up to you!
Add ingredients and enjoy. 1. Ingredients: Cooked soybean flour (buy at the supermarket or roast and crush soybeans yourself), crushed peanuts (roast and crush until fragrant), white sesame seeds (cooked, or just roast raw). 2. Place the glutinous rice cake on a plate. Sprinkle with soybean flour, then crushed peanuts and white sesame seeds. Finally, pour over the brown sugar syrup (you can buy ready-made or boil brown sugar and water until thick). The aroma is so fragrant it'll attract the neighbors!
Wrap any leftover glutinous rice cakes in plastic wrap or a freezer bag and refrigerate. Next time, pan-fry until golden brown on both sides, or deep-fry for an even more fragrant flavor!
On the streets of Sichuan and Chongqing, you can often see people beating glutinous rice cakes on the spot. Beating them with a wooden mallet is a "magic weapon" to attract customers.