Crispy Chinese Ricecakes

This is a yummy, economical treat / side dish that is worth the slightly troublesome steps required. Crispy on the outside, fluffy on the inside and packed with flavor! Guaranteed to be a hit with adults and kids alike. Best of all, you can easily store these and just heat it up in the oven!

Crispy Ricecakes 2


  • 1 cup of Jasmine rice (cooked and cooled down)
  • 2 medium eggs
  • 2 tablespoon soya sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon chicken stock powder


  • Mix all the ingredients together in a bowl, cover and refrigerate for at least 2 hours, if possible overnight
  • In a non stick pan, use enough oil (any type) to allow for a shallow pan fry, roughly 1cm depth of oil
  • Place over medium to low heat
  • While the oil is heating up, remove bowl from fridge and set aside next to the pan
  • Wet hands with water before placing 2 teaspoonful of rice into your palm
  • Squeeze hard to shape, using your fingers to periodically push the edges in so that you can form a circular shape
  • Place the rice patty gently into the oil
  • Repeat placing enough patties in the pan such that there is some space between each one
  • Fry for 4 to 5 minutes or until golden brown before carefully turning over
  • After turning over, gently use your spatula to pat it down
  • Fry for another 4 to 5 minutes or until golden brown
  • Place on a wire rack to cool
  • Serve as a snack, with vegetables or even steak!
  • Done!



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