[Chinese Recipes] Ci Ba-Sticky Rice Cake (2024)

I was born on Mid-autumn festival and one of the celebration of my birthday in my childhood is making Ci Ba. However the country style Ci ba is slightly different from the one I introduce this time but quite similar too. We eat both Ci Ba and Mooncake for my birthday.

This one might be less popular outside China but I believe that it can win a large group of loves. The crispy shell is extremely aromatic with the help of soy bean flour and brown sugar syrup.

Instructions

Wash grain rice and then soak with cold water overnight. In very hot summer days, place in a cooler place or fridge.

Drain and then transfer the rice to a steamer. Steam over high fire for 30 minutes.

Transfer the rice to a large bowl and then smash the sticky rice with rolling pin or smasher. If feel the rice is too sticky and hard to smash, wet the pin slightly.

Transfer the smashed sticky rice to a lined rectangle container, lay another paper on top and flat well with any flat surface. Place in freezer for 2 hours.

Heat oil until very hot (around 190 degree C) firstly.

Take out and cut into strips firstly and further into squares (around 4 cm in diameter). I covered the cake with oil paper so no water attached. Watch carefully to see whether there is water attached, if yes, pat dry with kitchen paper.

Place one cube in the oil and fry for around 10 seconds until the surface is shaped and firmed. Then place the other one, wait for 10 seconds and place the second one. Pick the browned ones to strainer to cool down slightly.

When all of the cubes are finished. Re-heat the oil to 210 degree C. Place the fried cubes in. Heat for around 10 seconds until they turns slightly golden brown. Transfer out immediately. Strain oil and place in serving plates.

Ci Ba (Sichuan sticky rice)

Sichuan style sticky rice with brown sugar syrup and
Course: desserts
Cuisine: Sichuan cusine
Servings: 6
Calories: 292 kcal

Ingredients

• 2 cups short grain sticky rice , pre-soaked with water until softened
• oil for brushing
• oil for deep-frying
• toasted soy bean flour
• Brown sugar syrup
• 100 g brown sugar
• 70 ml water

1. Soaking Wash grain rice and then soak with cold water overnight. In very hot summer days, place in a cooler place or fridge.
2. Steaming Drain and then transfer the rice to a steamer. Steam over high fire for 30 minutes.
3. Smashing Transfer the rice to a large bowl and then smash the sticky rice with rolling pin or smasher. If feel the rice is too sticky and hard to smash, wet the pin slightly.
4. Shaping Transfer the smashed sticky rice to a lined rectangle container, lay another paper on top and flat well with any flat surface. Place in freezer for 2 hours.
5. Oil Pre Heat oil until very hot (around 190 degree C) firstly.
6. Cutting Take out and cut into strips firstly and further into squares (around 4 cm in diameter). I covered the cake with oil paper so no water attached. Watch carefully to see whether there is water attached, if yes, pat dry with kitchen paper.
7. First-frying Place one cube in the oil and fry for around 10 seconds until the surface is shaped and firmed. Then place the other one, wait for 10 seconds and place the second one. Pick the browned ones to strainer to cool down slightly.
8. Second frying When all of the cubes are finished. Re-heat the oil to 210 degree C. Place the fried cubes in. Heat for around 10 seconds until they turns slightly golden brown. Transfer out immediately. Strain oil and place in serving plates.
9. Or pan-frying add a very small layer of oil in a non stick pan, place the sticky rice cake in and fry over medium fire until golden brown on four sides.
10. Serving Drizzle brown sugar syrup and then sift soy bean flour.

This recipe and image sources are referred in website:Chinasichuanfood.com.Thanks so much!