Belekoy with a Chinese Twist

Ingredients

In this adaptation of Belekoy to Filipino Chinese cuisine, we incorporate Chinese flavors and cooking techniques to enhance the traditional Filipino sticky rice cake. The dish is made crispier and more savory, with the addition of Chinese spices and a sweet and savory sauce. The flavors are a fusion of Filipino and Chinese ingredients, resulting in a unique and delicious treat that showcases the best of both cuisines. We alse have the original recipe for Belekoy, so you can check it out.

• 2 cups (400g) glutinous rice flour 2 cups (400g) glutinous rice flour
• 1 cup (200g) brown sugar 1 cup (200g) brown sugar
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• 1/4 cup (60ml) soy sauce 1/4 cup (60ml) soy sauce
• 2 tablespoons (30ml) oyster sauce 2 tablespoons (30ml) oyster sauce
• 1 tablespoon (15ml) sesame oil 1 tablespoon (15ml) sesame oil
• 1 teaspoon (5g) Chinese five-spice powder 1 teaspoon (5g) Chinese five-spice powder
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 2g, 0.5g
• Carbohydrates (total, sugars): 55g, 25g
• Protein: 3g
• Fiber: 1g
• Salt: 0.8g

Preparation

1. 1.
   In a mixing bowl, combine the glutinous rice flour and water. Mix until a smooth dough forms.
2. 2.
   Divide the dough into small portions and shape them into logs or cylinders.
3. 3.
   In a deep pan, heat vegetable oil for frying.
4. 4.
   Fry the rice cake logs until they turn golden brown and crispy. Remove from the oil and set aside.
5. 5.
   In a separate saucepan, combine brown sugar, soy sauce, oyster sauce, sesame oil, and Chinese five-spice powder. Cook over low heat until the sugar has dissolved and the sauce thickens slightly.
6. 6.
   Dip the fried rice cake logs into the sauce, coating them evenly.
7. 7.
   Serve the Belekoy with a Chinese twist while still warm and crispy.

Treat your ingredients with care...

• Glutinous rice flour — Make sure to use glutinous rice flour specifically for this recipe, as it gives the Belekoy its characteristic chewy texture.
• Chinese five-spice powder — If you don't have Chinese five-spice powder, you can make your own by combining equal parts ground cinnamon, cloves, fennel seeds, star anise, and Sichuan peppercorns.

Tips & Tricks

• For an extra crispy texture, you can double fry the Belekoy. After the first fry, let them cool for a few minutes, then fry them again until they become even crispier.
• Serve the Belekoy with a Chinese twist as a dessert or snack during Chinese New Year celebrations or other festive occasions.
• You can add a sprinkle of toasted sesame seeds on top of the Belekoy for added flavor and visual appeal.
• If you prefer a sweeter version, you can increase the amount of brown sugar in the sauce.
• Make sure to fry the rice cake logs in small batches to ensure even cooking and crispiness.

Serving advice

Serve the crispy sweet and savory Belekoy with a Chinese twist while still warm and crispy. It can be enjoyed on its own as a dessert or snack, or paired with a cup of hot tea for a delightful Chinese-inspired treat.

Presentation advice

Arrange the golden brown Belekoy logs on a serving platter and drizzle the sweet and savory sauce over them. Garnish with a sprinkle of toasted sesame seeds for an extra touch of elegance. Serve with small bamboo skewers or toothpicks for easy handling.