Wash the rice and put into a
Dribble the oil evenly over the top of the rice cake and cook over a very low heat for 5 minutes. The cake should lift off easily at this point. If it is still sticky, add another teaspoon of oil and continue to cook until the whole cake comes loose. Put the cake onto a plate until required.
Once cooked, it can be left at room temperature for several days. Do not cover the rice cake, as moisture will form and make it soggy. Let the rice cake dry out. It is then ready to be cut into several pieces, deep-fried and put into the Sizzling Rice Soup (see previous recipe). As a simple snack, break it into chunks and eat hot with a sprinkling of salt.
© 1995 Ken Hom. All rights reserved.