For those who like their glutinous rice cakes fried, you let the dough cool before pulling off small pieces. Stuff them with a mixture of sesame, crushed peanuts, and brown sugar—just like making sweet rice dumplings—and form them into cakes. Then, you heat a little oil in a pan and fry the cakes on low heat until both sides are golden brown. Sprinkled with sesame seeds, they are soft, chewy, fragrant, and incredibly delicious.
The rice cakes are best eaten hot; they lose their soft, chewy texture when they cool down. Any leftovers could be saved to make fermented rice soup with rice cakes later.
Zhao Xiaohui brought over a bowl of hot and sour noodles and placed it on the small dining table. "We'll be eating dinner soon, so just have a little to satisfy your craving. Hold on, I'll get the vinegar and chili oil. If it's not enough, you can add more yourself."
