Pan-Fried Shanghainese Sticky Rice Cake with Chinese Chives

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Golden pan-fried sticky rice cakes infused with savory Chinese chives, offering a chewy texture and satisfying umami flavor typical of Shanghai street food. This Chinese-inspired snack recipe (vegetarian), ready in about 17 minutes, layers shanghainese sticky rice cake, Chinese chives, vegetable oil into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 3, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 5 min Cook: 12 min Serves 3 Chinese cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tbsp vegetable oil in a nonstick skillet over medium heat until shimmering. Carefully add 12 oz sliced Shanghainese sticky rice cakes in a single layer.
  2. Step 2: Fry rice cakes for 4-5 minutes per side until each side turns golden brown and crisp, adjusting heat as needed to avoid burning.
  3. Step 3: In the last 2 minutes of cooking, sprinkle 1 cup finely chopped Chinese chives evenly over the rice cakes, allowing them to soften and infuse flavor.
  4. Step 4: Drizzle 1 tbsp light soy sauce and 1 tsp sesame oil over the rice cakes, gently tossing or flipping once more to coat them evenly and release aroma.
  5. Step 5: Remove from heat and serve hot as a savory snack or side dish.

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