👨‍🍳 作り方

1. 1

   Rinse the sticky rice thoroughly until the water runs clear. Soak the rice in ample water for at least 4 hours, or preferably overnight.

   💡 プロのコツ: Proper soaking is crucial for the texture of the final product.
2. 2

   Drain the soaked rice well. Steam the rice for about 20-30 minutes, or until cooked through and sticky. Let it cool slightly.

3. 3

   Spread the cooked sticky rice thinly on a clean cloth or tray. Let it dry in a well-ventilated area or a dehydrator for several hours, or until it feels dry to the touch but is still pliable. This step is crucial for achieving the puffed texture.

   💡 プロのコツ: This drying process can take anywhere from 4-12 hours depending on humidity and method.
4. 4

   Once dried, mix in about 0.5 tsp of salt. Form the sticky rice into small, flat patties or balls, about 1-inch thick. You can use a tortilla press lightly oiled for even patties.

5. 5

   Heat about 1-2 inches of vegetable oil in a wok or deep pot to 350-375°F (175-190°C). Carefully fry the rice cakes in batches until golden brown and puffed, about 3-5 minutes per side. Drain on paper towels.

   💡 プロのコツ: Maintain oil temperature to ensure even puffing and crispiness without burning.
6. 6

   (Optional) To make the caramel drizzle: Melt the palm sugar or granulated sugar in a small saucepan over low heat until it turns into a golden caramel. Be careful not to burn it.

   💡 プロのコツ: Low heat is key to prevent bitterness.
7. 7

   Drizzle the caramel over the fried rice cakes, or serve plain with a sprinkle of the remaining salt.