Pan-Fried Shanghainese Sticky Rice Cake with Chinese Chives

By · Reviewed by AislePrompt Editorial · ·

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 snacks (vegetarian) ready in about 17 minutes layers finely chopped Chinese chives, vegetable oil, light soy sauce 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

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.

Equipment for this recipe

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Frequently asked questions

How long does Pan-Fried Shanghainese Sticky Rice Cake with Chinese Chives take to make?

Total time is about 17 minutes (5 min prep + 12 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Pan-Fried Shanghainese Sticky Rice Cake with Chinese Chives?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Pan-Fried Shanghainese Sticky Rice Cake with Chinese Chives?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Fried Shanghainese Sticky Rice Cake with Chinese Chives for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Pan-Fried Shanghainese Sticky Rice Cake with Chinese Chives vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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