Strawberry Rice Cake
Strawberry rice cake is a sweet, chewy dessert made with glutinous rice flour and filled or topped with fresh strawberries or strawberry-flavored ingredients. Popular in Asian cuisines, especially Japanese mochi, it combines a soft, stretchy texture with fruity sweetness. Often enjoyed as a snack or dessert, it offers a delightful blend of flavor and texture.
Equipment
- Mixing bowls
- Whisk or spoon
- Non-stick skillet or frying pan
- Measuring cups and spoons
- Knife and chopping board
- Spatula
Ingredients
- 1 cup glutinous rice flour
- 1/4 cup granulated sugar
- 1/2 cup water
- 1/2 cup fresh strawberries chopped
- 1/4 cup strawberry jam
- 1/4 cup heavy cream
- 1 tbsp strawberry syrup for topping
- 1 tbsp puffed rice
- 2 tbsp strawberry-flavored yogurt
- Cooking oil or butter for greasing the pan
Instructions
- In a mixing bowl, combine the glutinous rice flour, sugar, and water. Stir well until you get a smooth, thick batter with no lumps.
- Fold in the chopped fresh strawberries gently to distribute them evenly. Lightly grease a non-stick skillet or frying pan with cooking oil or butter and warm it over medium heat.
- Pour small ladleful of the batter into the pan to form small round cakes (about 3 inches in diameter). Cook for 3-4 minutes on each side or until golden brown and cooked through. In a small bowl, mix the heavy cream with the strawberry jam until well combined.
- Once the cakes are cooked, transfer them to a serving plate. Spread or drizzle the strawberry cream mixture over the top. Spoon the strawberry-flavored yogurt on top, then drizzle with strawberry syrup.
- Sprinkle puffed rice over the cakes for a crunchy texture. Serve immediately for best flavor and texture.