How to make deliciously soft and fragrant chocolate rice cakes that are hard to resist

How to make Chocolate Rice Cakes

• 1

  Make chocolate nama

  Add 210g of condensed milk into a bowl, then microwave it for 40 seconds.

  Next, add 100g of finely sifted cocoa powder, and use a flat whisk to mix until a uniform, smooth, and pliable mass is formed.

  Finally, wrap this chocolate mass tightly in plastic wrap, use a rolling pin to flatten it to about the thickness of a small finger, and place it in the refrigerator for 30 minutes.

  

  

  

  
• 2

  Mix the cake flour

  In a new bowl, add 230g of glutinous rice flour, 40g of sugar, and 2g of salt, then mix well.

  Then, pour 300ml of hot water into the flour and continue to stir until the mixture is smooth and pliable.

  

  
• 3

  Steaming the rice flour

  Next, cover the bowl of cake flour tightly with plastic wrap and steam in the microwave for 2 minutes.

  After 2 minutes, take the flour out, mix well, and continue steaming for another 3 minutes.

  
• 4

  Pounding the rice flour

  After steaming the flour, use a pestle to pound the flour continuously until it reaches the desired elasticity.

  Next, coat the block of dough with a thin layer of cornstarch and let it cool.

  Tip: The more you pound the flour, the chewier and more fragrant it will become.

  

  

  
• 5

  Wrapping the chocolate rice cake

  First, use a knife to cut the cake flour and chocolate into equal parts and then roll them into balls.

  Then, use a rolling pin to flatten the dough, place a chocolate ball in the center, pinch the edges of the dough together, and roll it into a ball.

  Finally, coat the cake evenly with a layer of cocoa powder to finish.

  

  

  

  
• 6

  Final Product

  The chocolate sticky rice cake has a smooth, soft, chewy outer layer and a sweet milky flavor. The chocolate filling inside melts in your mouth, with a slight bitterness from the cocoa, extremely delicious without any feeling of greasiness.