{"id":28122,"date":"2025-08-07T13:31:00","date_gmt":"2025-08-07T05:31:00","guid":{"rendered":"https:\/\/resepmamiku.com\/en\/?p=28122"},"modified":"2026-03-09T20:21:29","modified_gmt":"2026-03-09T12:21:29","slug":"chinese-sticky-rice-cake-whenmeateatsveg","status":"publish","type":"post","link":"https:\/\/resepmamiku.com\/en\/chinese-sticky-rice-cake-whenmeateatsveg","title":{"rendered":"Chinese Sticky Rice Cake"},"content":{"rendered":"<h2>Ingredients<\/h2>\n<p>250g USA Medium Grain Rice<br \/>\n375ml water<br \/>\nOil for deep frying<br \/>\nBrown sugar syrup<br \/>\n100g brown sugar<br \/>\n80ml water<\/p>\n<h2>Method<\/h2>\n<p>1. Soak the Rice with cold water for 4 hours or overnight<br \/>\n2. Drain and steam the rice over medium heat for 25-30 minutes, or until the rice is fully cooked.<br \/>\n3. Transfer the steamed rice to a large heatproof bowl and pound the rice using a pestle until it\u2019s gooey but still retains some texture (Avoid pounding into a complete paste to ensure the rice cakes hold up during frying.)<br \/>\n4. Shape and Chill<br \/>\n5. Line a 8-inch square cake pan with parchment paper. Press the rice firmly into the pan to compact and flatten it. Cover with parchment paper on top. Chill in the fridge overnight, or in the freezer for at least 4 hours, to make it easier to cut into cubes.<br \/>\n6. For the Syrup, Combine sugar and water in a saucepan. Bring to a boil, then reduce to a simmer until slightly thickened. Allow it to cool to thicken more<br \/>\n7. Heat 2 tablespoons of oil in a non-stick skillet over medium heat. Cut the chilled rice into cubes and pan-fry, turning, until golden and crispy on all six sides.<br \/>\n8. Drizzle the fried rice cake cubes with the prepared brown sugar syrup.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients 250g USA Medium Grain Rice 375ml water Oil for deep frying Brown sugar syrup 100g brown sugar 80ml water Method 1. Soak the Rice with cold water for 4 hours or overnight 2. Drain and steam the rice over medium heat for 25-30 minutes, or until the rice is fully cooked. 3. Transfer the<span class=\"more-link\">&hellip;<\/span><\/p>\n","protected":false},"author":8,"featured_media":28133,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_daextam_enable_autolinks":"1","footnotes":""},"categories":[12],"tags":[],"class_list":["post-28122","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-snacks-sweets"],"acf":[],"_links":{"self":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/28122","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/users\/8"}],"replies":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/comments?post=28122"}],"version-history":[{"count":1,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/28122\/revisions"}],"predecessor-version":[{"id":28134,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/28122\/revisions\/28134"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media\/28133"}],"wp:attachment":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media?parent=28122"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/categories?post=28122"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/tags?post=28122"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}