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 5,494
printed 124

saved 0

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

Share

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.

PRO
Yukiko
I’ve got 63 recipes!

YUKIKO
Step into my kitchen!
The pale green of this dish looks very refreshing.
【A】, Avocado, Plain yogurt, Lime juice, Cream cheese (like Philadelphia), 【B】, Sugar, Double cream, Gelatine, 【C】, Biscuits, Melted butter, 【D】, Water, Lime and avocado as a garnish
PRO
The rice is also delicious with the sauce soaking through.
Quail, Sake, Cooked rice, Red pepper, Cucumber , Lemon juice, Marinade:, Fish sauce, Sweet chilli sauce, Ginger (grated), Garlic (grated), Coriander leaves (chopped), Sesame oil
PRO
Takes 15 minutes, simple and delicious!
Raisin bread, 【A】, Full fat milk, Double cream, Egg, Maple syrup, Sugar, Orange zest, Rum, Mixed spice or cinnamon powder, Fudge chunks (optional)
PRO
This is a great recipe for delicious walnuts wrapped in lovely sticky ricecake.
How to make Ricecakes (4 pieces), Glutinous rice, Potato starch, Granulated sugar, Firm tofu, Water, How to make Walnut paste (for 2 pieces), Roasted walnuts (180C for 10-12 minutes), Brown sugar, Mirin, Soy sauce, Dried apricot, How to make Walnut & Bean paste (for 2 pieces), Roasted walnuts , Azuki bean paste, Crushed walnuts, Vegetable oil for frying
PRO
Perfect for a weekend brunch.
Unsalted butter, Garlic, Cumin powder, Curry powder (medium mild), Chilli powder, Okra, Eggs, Greek yogurt, Sourdough bread
PRO
This goes well with half-boiled eggs.
Mushrooms (shimeji, oyster or ordinary), Cooked rice, Sauce:, Soy sauce, Crushed sesame, Green laver , Potato starch in a bit of water, Sesame oil, Dashi stock, Seasonings:, Sake, Mirin, Ginger juice, Your favourite toppings (half-boiled eggs or nori)
PRO

Similar Recipe

Once you know the ratio of the ingredients, you can make this easily every time.
Water, Soy sauce, Mirin, Bonito flakes
Such a simple recipe made in no time.
Beef steak strips (preferably wagyu beef), Lettuce, Cucumber, Red turnips (radish), Tofu, Cress, Rocket (optional), Sesame dressing:, Sesame paste, Sesame seeds, Vinegar, Sugar, Soy sauce, Mayonnaise
BENIHANA
CHEF
Use freeze-dried tofu instead of chicken to make this saltimbocca.
Freeze dried tofu (koya tofu), Cheese (Red Leicester) slices, Parma ham slices, Olive oil, Tomato sauce (shop bought)
Tobuchan
HOME
You won't be able to wait to eat these!
Tofu, Prawns, Frozen edamame beans, Egg, Potato starch, Salt, Ginger, Vegetable oil, Chilli powder (optional), Lemon (optional)
Mizue
PRO
Looks so pretty and tastes so good!
Radishes, Firm tofu, Lemon juice, Sea salt or soy sauce, Cress
A lovely gentle flavour, the kids will really enjoy this.
Chicken thighs on the bone, Water, Sake, Salt, Soy sauce, Bok choy bulbs, Carrot, Mushrooms (shimeji, oyster or shiitake), Silky tofu, Soya milk
Nanita
PRO

All New Recipes

A very kid-friendly recipe that is going to bring joy to those little hearts. Made with a few simple ingredients and can be done in less than an hour. View more details here: https://www.myweekendplan.asia/easy-chocolate-cake/
Self-raising flour (sifted), Cocoa (sifted), Caster sugar, Butter (softened), Milk, Eggs (lightly beaten)
All you have to do is pour the sweet and sour leek sauce onto deep fried chicken, both easy and delicious.
Chicken pieces (breast or thigh), Leek, Soy sauce, Sake (or white wine), Ginger (grated), Egg yolk, Corn starch, Vegetable oil, 【Leek Sauce】, Vinegar, Mirin, Sugar, Garlic (finely chopped), Sesame oil
Tobuchan
HOME
The only effort required is shredding the cabbage. Once you've cleared that, all you have to do is add the sauce and mix well into the cabbage. The result is amazingly delicious.
Cabbage (sweetheart), Tuna (in oil tin 140g), Salt, Soy sauce, Sugar, Vinegar, crushed sesame seeds, Sesame seeds, Chilli powder
KitchenCIB
HOME
I put a lot of my favourite broccoli in my favourite bulgogi, it's a delicious sweet and spicy sauce.
Broccoli, Onion, Beef (for steak), Carrot, Garlic, Ginger, Spring onions, Salt (for boiling broccoli), Soy sauce, Sugar, Sesame oil, Soy sauce for finishing, Crushed sesame seeds
KitchenCIB
HOME
Traditional cuisine from Alsace, France. Originally fermented cabbage was a preserved food. Sour cabbage is often eaten in Alsace and Germany, once you get used to it, you'll be addicted to it!
Cabbage (sweetheart), Onion, Sausages, Bacon rashers, Garlic, Olive oil, Salt and pepper, White wine, White wine vinegar, Cumin (if you have), Bay leaf (if you have), Wholegrain mustard
It's similar to a Ratatouille in France, but the point is that caponata is sweet and sour with sugar and vinegar. It is best to put it on bread and eat it.
Aubergine, Tomatoes (medium), Onion, Garlic, Capers, Olives (green), Olive oil, Salt and pepper, Fresh chilli, Sugar, Vinegar, Basil