Fried Walnut Ricecake

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How to make Ricecakes (4 pieces)
Glutinous rice		55g
Potato starch		5g
Granulated sugar		5g
Firm tofu		40g
Water		2-3 tbsp
How to make Walnut paste (for 2 pieces)
Roasted walnuts (180C for 10-12 minutes)		20g
Brown sugar		7g
Mirin		1/2 tsp
Soy sauce		few drops
Dried apricot		1
How to make Walnut & Bean paste (for 2 pieces)
Roasted walnuts		10g
Brown sugar		7g
Mirin		1/2 tsp
Azuki bean paste		20g
Crushed walnuts		as required
Vegetable oil for frying		as required

Method

Prep

15min

Cook

30min

【Walnut paste】Crush the roasted walnuts in a pestle and mortar to make the paste. If you can get rid of the thin paper skin, please do so.

Mash the paste with sugar, mirin and soy sauce.

Add the finely chopped apricot.

【Walnut & bean paste】Crush the walnuts into very small pieces.

Add the sugar, mirin and azuki beans. If the mixture is too loose, leave out the mirin.

【Ricecake】Mix together the glutinous rice, potato starch and sugar.

Add the tofu to Step 6 and mash by hand.

Add a bit of water at a time to reach a jelly-sweet consistency.

Take 30g of the rice and tofu mixture and flatten it. Press the loose crushed walnuts onto one side.

On the other side, put a 12g ball of either paste and pull to cover completely.

Deep fry at 135C vegetable oil. Repeat 4 times.

Tips & Note

The tofu makes the ricecake a bit softer to give a lighter texture.
When frying, the ricecake will float but keep frying for a further 7-8 minutes. If the oil is too hot, the ricecake could explode, so keep it to around 135C.

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