DEEP-FRIED GLUTINOUS RICE CAKES/ ZONG BAO (6-8 large pieces)
What you will need:
  • 1 lb glutinous rice or sweet rice
  • 2 cups water
  • 1 Tbsp peanut oil
  • Peanut oil for deep-frying
  • Sugar for dipping
Instructions:
  1. In a large bowl, combine the rice with enough cold water to cover it at least by 2 inches. Soak for 8 hours or overnights. Drain well
  2. In a medium-sized pot, combine the rice and water. Bring the mixture to a boil, then reduce the heat, cover, and cook for 40 minutes
  3. Using kitchen paper towel, rub 1 Tbsp of oil on all sides of an 8-inch square cake pan. Press the rice into the pan by using the greased aluminum foil (be careful it's hot!), and press down on all sides until the rice is compressed as much as possible. Allow the rice to cool completely, probably about 2-3 hours or longer
  4. Turn the rice onto a chopping board. It should fall out in one piece. Cut the rice into 3 x 1½ inch pieces
  5. Heat a wok or large frying pan until hot. Add the oil, and when it is hot, drop in the rice squares, a few at a time, and deep-fry until they are golden brown and crispy. Don't try to turn them when they are not brown yet, as they kinda stick to the bottom of the wok/pan. Drain the squares thoroughly on kitchen paper towel. Serve warm with a dish of sugar for dipping
Notes:
Feel free to pan fry the rice cakes too if you don't want the deep-fried version. You just need about 1 Tbsp of oil to pan fry and add more as needed
Recipe by What To Cook Today at http://whattocooktoday.com/deep-fried-glutinous-rice-cakes-zong-bao.html