Fried Walnut Ricecake

This is a great recipe for delicious walnuts wrapped in lovely sticky ricecake.

Recipe By: Yukiko (https://cookbuzz.com/kitchen/37)
Serves 4個 Prep: 15 min Cook: 30 min

Ingredients

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

1
【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.
2
Mash the paste with sugar, mirin and soy sauce.
3
Add the finely chopped apricot.
4
【Walnut & bean paste】Crush the walnuts into very small pieces.
5
Add the sugar, mirin and azuki beans. If the mixture is too loose, leave out the mirin.
6
【Ricecake】Mix together the glutinous rice, potato starch and sugar.
7
Add the tofu to Step 6 and mash by hand.
8
Add a bit of water at a time to reach a jelly-sweet consistency.
9
Take 30g of the rice and tofu mixture and flatten it. Press the loose crushed walnuts onto one side.
10
On the other side, put a 12g ball of either paste and pull to cover completely.
11
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.

Fried Walnut Ricecake

This is a great recipe for delicious walnuts wrapped in lovely sticky ricecake.

Recipe By: Yukiko (https://cookbuzz.com/kitchen/37)

Serves 4個

Prep: 15 min

Cook: 30 min

Ingredients

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

Fried Walnut Ricecake

Recipe ID :1246 Posted on 11 NOV 2015

Serves 4個

Prep 15min
Cook 30min
views 3,877
printed 115

saved 0

This is a great recipe for delicious walnuts wrapped in lovely sticky ricecake.

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Ingredients

Print Ingredients Email Ingredients
55g
5g
5g
40g
2-3 tbsp
20g
7g
1/2 tsp
few drops
1
10g
7g
1/2 tsp
20g
as required
as required

Method

Prep
15min
Cook
30min
1
【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.
2
Mash the paste with sugar, mirin and soy sauce.
3
Add the finely chopped apricot.
4
【Walnut & bean paste】Crush the walnuts into very small pieces.
5
Add the sugar, mirin and azuki beans. If the mixture is too loose, leave out the mirin.
6
【Ricecake】Mix together the glutinous rice, potato starch and sugar.
7
Add the tofu to Step 6 and mash by hand.
8
Add a bit of water at a time to reach a jelly-sweet consistency.
9
Take 30g of the rice and tofu mixture and flatten it. Press the loose crushed walnuts onto one side.
10
On the other side, put a 12g ball of either paste and pull to cover completely.
11
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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