Photograph of the finished Ciba

China · Bánh nếp giã áp chảo lăn bột đậu nành

Ciba

1 hr Hands-on time + 6 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Sticky rice Sticky rice 1.8 lb
  • Photograph of Kinako roasted soybean flour Kinako roasted soybean flour 9.9 oz
  • Photograph of Palm sugar Palm sugar 11.3 oz
  • Photograph of Oil Oil ¾ cup
  • Photograph of Roasted white sesame seeds Roasted white sesame seeds 4.2 oz
  • Photograph of Salt Salt 0.3 oz

Method

  1. 1 Soak glutinous rice for 6 hours, then steam it for 35 minutes until the grains are cooked through.
  2. 2 Pound the glutinous rice in a wooden mortar for 15 minutes until it becomes a sticky mass and no grains are visible.
  3. 3 Grind until the mixture becomes a stringy mass; this is different from a version where only light grinding leaves the grains intact.
  4. 4 Roll the block into a 2 cm thick sheet, let it cool, and then cut it into rectangular pieces.
  5. 5 Pan-fry in a thin layer of oil for 3 minutes on each side until the outside is crispy while the inside remains chewy.
  6. 6 Roll the hot piece in a mixture of roasted soybean flour, palm sugar, and sesame seeds.

With an appliance

  • Air fryer 55 min

    Replace step 5: lightly spray oil onto the glutinous rice pieces, air fry at 190 degrees for 10 minutes, flipping at the 5th minute to make the outside crispy while the inside remains chewy. Step 6 still involves rolling in soybean flour while the cakes are hot.

Start cooking