Sichuan style rice cakes. These spicy stir-fried rice cakes are a departure from some of China's more traditional methods of preparing these chewy, starchy little pasta-like rice cakes. The addition of Sichuan peppercorns gives the dish that slight numbing flavor that goes perfectly with spicy chilies. In this post, I will introduce a very classic Sichuan style snack made from sticky rice cake named as Ci ba (糍粑). "Ci" (糍) means "sticky" while "Ba" means "cake".

These self-made rice cakes are super light and soft with a sweet and sticky. Dessert for sweet teeth- sticky rice cake with red bean paste. Chinese Egg Cake—Old Style Baked Version You can have Sichuan style rice cakes using 13 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Sichuan style rice cakes

You need 50 g of rice cakes.
You need 25 g of fried tofu (or other protein).
You need 1 handful of leafy greens.
It's 4 of dried Sichuan chillies.
Prepare 1 tsp of Sichuan pepper.
You need 1 clove of garlic.
It's 1 of scallion.
Prepare 1 tsp of douchi.
It's 1 tbsp of Shaoxing wine.
Prepare 1 tbsp of douban jiang.
Prepare 1 tbsp of light soy sauce.
Prepare 1 tsp of sugar.
You need of Coriander.

Easy Rice Cake Soup, Miryang style Beyond Kimchee. Hot & Spicy Style (Stir-Fried). 香辣锅系列 Chef's Signature Dry Braised Dishes Mix Seasoning and Pepper with Mixed Vegetable Bring Unique Taste. Rice cakes may disguise themselves as boring food, but, with the right toppings, they can be a tasty treat. We love Korean style sweet rice cakes.

Sichuan style rice cakes instructions

Slice the garlic, cut the chillies in pieces if desired (makes the dish hotter), chop the white end of the scallions and cut the greens diagonally in 1 inch pieces. Slice the tofu and leafy greens.
If using a protein that needs cooking, start by frying it in hot oil until almost done.
Stir fry the chillies, garlic, Sichuan pepper, scallion whites and douchi until the garlic starts to brown and the chillies are toasted.
Add the leafy greens, then the rice cakes and stir fry for a minute.
Add the fried tofu if using, then the Shaoxing wine and cover for 1 minute.
Add the douban jiang, sugar and soy sauce and stir for a minute until the rice cakes are soft but still chewy. If it gets too dry add a splash of water.
Add the scallion greens and coriander and serve.

If you have never had any kind of sweet rice cakes before, it might be a little hard to explain how great they taste like. They are mostly dense, al dente and [possibly a little bit chewy, in a good way of course. Asian people are so found of sweet rice that we use it in all. Add brown sugar in water and heat up till sugar is melted. In a large bowl, combine the rice powder, oil and the brown sugar-water mixture together.