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Crispy Sticky Rice Cakes with Cream Cheese Centers

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These crispy sticky rice cakes feature a golden, crunchy exterior with a gooey cream cheese center, perfect for a quick snack or party treat. They are easy to make with simple ingredients and deliver a comforting, nostalgic flavor.

Ingredients

Scale
  • 2 cups (about 400g) sticky rice (glutinous rice), soaked overnight
  • 6 ounces (170g) cream cheese, cut into small cubes
  • 2 tablespoons butter, melted
  • 1 tablespoon soy sauce
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • ¼ cup (60 ml) vegetable oil or neutral oil for frying
  • 2 tablespoons finely chopped green onions (optional)

Instructions

  1. Rinse 2 cups (400g) of sticky rice under cold water until the water runs clear. Soak the rice overnight or for at least 6 hours.
  2. Drain the soaked rice and steam it in a steamer basket over boiling water for about 20-25 minutes, or use a rice cooker with a sticky rice setting until tender but still holding shape.
  3. In a large bowl, combine the steamed sticky rice with 2 tablespoons melted butter, 1 tablespoon soy sauce, 1 teaspoon sugar, and ½ teaspoon salt. Stir gently to mix, keeping the rice grains intact. Add 2 tablespoons finely chopped green onions if desired.
  4. Place plastic wrap or parchment paper on a work surface. Scoop about 2 tablespoons (30g) of rice and flatten into a disc about 3 inches (7.5 cm) wide and ½ inch (1.2 cm) thick.
  5. Place a small cube of cream cheese (about 1 teaspoon or 5g) in the center of the rice disc. Fold or press another 2 tablespoons of sticky rice over the cheese, sealing the edges gently but firmly. Shape into a patty about ¾ inch (2 cm) thick. Repeat with remaining rice and cream cheese.
  6. Place the formed cakes on a parchment-lined plate and refrigerate for at least 15 minutes to firm up.
  7. Heat ¼ cup (60 ml) vegetable oil in a non-stick skillet over medium heat. Fry the rice cakes in batches, cooking each side for 3-4 minutes until golden brown and crispy. Flip gently with a spatula or tongs.
  8. Transfer cooked rice cakes to a paper towel-lined plate to drain excess oil. Serve warm.

Notes

Soak sticky rice overnight or at least 6 hours for best texture. Chill rice cakes before frying to help them hold together. Use medium heat to avoid burning and ensure even crispiness. For vegan version, substitute cream cheese with vegan cream cheese and butter with coconut oil. Baking option: bake at 375°F (190°C) for 15-20 minutes, flipping halfway through.

Nutrition

Keywords: sticky rice cakes, cream cheese, crispy rice cakes, Asian snack, easy recipe, gluten-free, vegan option

Find it online: https://avabake.com/crispy-sticky-rice-cakes-with-cream-cheese-centers-easy-recipe-to-try-now/