Chinese Bbq Sticky Rice Cake Food

CHINESE STICKY RICE CAKE

Steps:

• Preheat an oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking pan.
• Mix rice flour, canola oil, milk, sugar, and baking powder in a large bowl. Stir in the beaten eggs. Pour the mixture into the baking pan. Drop small spoonfuls of the red bean paste into the flour mixture about 1 to 2 inches apart, making sure that the red bean paste is covered by the flour mixture. Sprinkle with toasted sesame seeds.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 55 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

CHINESE BBQ STICKY RICE CAKE

Steps:

• Chop Chinese BBQ meat into small pieces. The smaller you chop it, the easier it will be to wrap the cakes later.
• Chop kale into bite sized pieces. Add kale and 1/4 teaspoon olive oil into a food processor. Blend until the kale turns to tiny bits.
• Add glutinous rice flour into a big bowl. Add salt and mix well.
• Transfer the kale to the rice flour bowl. Mix well.
• Prepare 1/2 cup water. Slowly blend water into flour, mixing with a pair of chopsticks. Keep adding water until small chunks of dough forms and there is no dry flour on the bottom of the bowl. You might need slightly more or less water (*see footnote 1).
• Start to knead the dough by hand, until the texture becomes consistent.
• Transfer the dough to a working surface (or cutting board). Knead the dough a few more times and shape the dough into round shape.
• Divide the dough in half.
• Shape each piece of dough into a long stick, and further divide into 6 pieces. Work on the dough pieces one at a time.
• Shape each small dough into a ball with both hands.
• Gently press the dough into a flat, round disk.
• Add about 1 tablespoon of BBQ meat into the center of the flat dough.
• Use both hands to gather the edges of the dough to seal the filling inside. Gently press the dough ball to shape it into a flat, round cake (Footnote 2).
• (Optional) Spread a pinch of sesame seeds on top of the cake to garnish.
• Heat 1 tablespoon oil in a large nonstick skillet over medium low heat until warm. Place the rice cakes in the skillet without overlapping them (you might need to cook the cakes in two batches). Cook until the bottom side turns golden, about 2 minutes. Flip to cook the other side, until the dough is fully cooked and turns semi-translucent, about 2 minutes. If the bottom side has already turned golden but the dough is still a bit raw, cover the skillet and cook over low heat for 1 or 2 minutes.
• Transfer the sticky rice cakes to a plate to cool for a few minutes.
• Serve warm with soy sauce. Dip the rice cake in soy sauce when eating.

STICKY CHINESE BBQ CHICKEN RECIPE BY TASTY

Steps:

• Season the chicken with salt and pepper.
• Cut into bite-size chunks.
• Dunk each chicken piece in the egg yolk, followed by the cornflour. Set aside.
• Heat the oil in a deep saucepan until it reaches 190°C (375°F).
• Carefully fry the chicken pieces for around 5-6 minutes, until crispy, slightly golden in colour and cooked throughout.
• Drain onto a plate covered in kitchen roll.
• In a large saucepan over a medium heat, add 1 tablespoon of oil and fry the onions and peppers for 2-3 minutes.
• Stir in the soy sauce, red wine vinegar, tomato paste, sugar, and chicken stock. Cook for a further 2 minutes.
• Add in cornflour paste.
• Mix until the sauce has thickened.
• Stir in the pineapple and chicken until evenly coated with the sauce.
• Serve with rice.
• Enjoy!