Pan-Seared Shanghai-Style Glutinous Rice Cakes with Soy Dipping Sauce

By AislePrompt Editorial · Published 2026-05-27 · Updated 2026-05-27

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.

Chewy, pan-seared glutinous rice cakes served with a savory soy and ginger dipping sauce, a classic Shanghainese snack. This Chinese-inspired snack recipe, ready in about 15 minutes, layers glutinous rice cakes (nian gao), 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 220 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: 10 min Serves 3 Chinese cuisine 220 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

12 oz, sliced into 1/4-inch thick pieces glutinous rice cakes (nian gao)
3 tbsp vegetable oil
2 tbsp light soy sauce
1 tbsp rice vinegar
1 tsp sugar
1 tsp, finely grated fresh ginger
1, finely chopped scallion

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Heat 3 tbsp vegetable oil in a nonstick skillet over medium heat until hot. Add 12 oz sliced glutinous rice cakes in a single layer. Pan-fry for 3-4 minutes on each side until golden brown and crispy on the edges.
Step 2: Meanwhile, mix 2 tbsp light soy sauce, 1 tbsp rice vinegar, 1 tsp sugar, 1 tsp finely grated fresh ginger, and 1 finely chopped scallion in a small bowl to make the dipping sauce.
Step 3: Remove rice cakes from the pan and drain on paper towels briefly.
Step 4: Serve the crispy rice cakes hot with the soy dipping sauce on the side for dipping.