Burmese Chinese Style Sweet Rice Cakes

Ingredients

In this adaptation, the original Korean Yugwa is transformed into a Burmese Chinese dessert by incorporating flavors and ingredients commonly found in Burmese Chinese cuisine. The original recipe uses malt syrup, while the Burmese Chinese version replaces it with honey for a sweeter taste. Additionally, the use of toasted sesame seeds adds a nutty aroma and crunch to the dish, which is not typically found in the original Korean version. We alse have the original recipe for Yugwa, so you can check it out.

• 2 cups (400g) glutinous rice flour 2 cups (400g) glutinous rice flour
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• 1/4 cup (60ml) honey 1/4 cup (60ml) honey
• 2 tablespoons toasted sesame seeds 2 tablespoons toasted sesame seeds

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 1g, 0g
• Carbohydrates (total, sugars): 60g, 10g
• Protein: 3g
• Fiber: 1g
• Salt: 0g

Preparation

1. 1.
   In a mixing bowl, combine the glutinous rice flour and water. Knead the mixture until it forms a smooth dough.
2. 2.
   Roll out the dough into a thin sheet, about 1/4 inch thick.
3. 3.
   Cut the dough into rectangular or diamond-shaped pieces, approximately 2 inches long.
4. 4.
   Heat a non-stick pan over medium heat and lightly grease it with oil.
5. 5.
   Place the rice cakes in the pan and cook for 2-3 minutes on each side until they turn golden brown.
6. 6.
   In a separate saucepan, heat the honey over low heat until it becomes thin and runny.
7. 7.
   Dip each rice cake into the honey syrup, ensuring it is fully coated.
8. 8.
   Sprinkle toasted sesame seeds over the rice cakes while the honey is still sticky.
9. 9.
   Allow the rice cakes to cool and set before serving.

Treat your ingredients with care...

• Glutinous rice flour — Ensure that the flour is specifically labeled as "glutinous" or "sticky" rice flour, as regular rice flour will not yield the desired texture.
• Honey — Use a high-quality honey for the best flavor. If desired, you can substitute honey with malt syrup for a more traditional Korean taste.

Tips & Tricks

• To prevent the rice cakes from sticking to each other, you can lightly dust them with glutinous rice flour before cooking.
• For added flavor, you can infuse the honey syrup with a small piece of ginger or a pinch of cinnamon while heating it.
• If you prefer a more pronounced sesame flavor, you can lightly toast the sesame seeds in a dry pan before sprinkling them over the rice cakes.

Serving advice

Serve the Burmese Chinese Style Sweet Rice Cakes as a delightful dessert or snack. They can be enjoyed warm or at room temperature. Arrange them on a platter and garnish with additional toasted sesame seeds for an appealing presentation.

Presentation advice

For an elegant presentation, place the rice cakes on individual dessert plates or in small bamboo steamers. Drizzle some extra honey syrup over the cakes and sprinkle a few sesame seeds on top. Serve with a side of fresh fruit or a scoop of vanilla ice cream for a delightful contrast of flavors.