Grilled Chewy Rice Cake (燒餅)

Ingredients

• 1 cup and 3 tbsp (150g) glutinous rice flour
• 100 ml (100g) water
• 3 tbsp (45g) granulated sugar
• 40 ml (40g) coconut milk
• 2 1/4 tsp (10g) vegetable oil

Instructions

1. Weigh out 150g of glutinous rice flour in a medium-sized bowl. It is important that you use glutinous rice (also called sweet rice flour) and not regular rice flour. Regular rice flour does not create a chewy rice cake. Set aside the bowl.
2. Combine water, sugar, coconut milk, and oil in a small pot and bring it to a simmer.
3. Once mixture reaches a simmer, quickly pour mixture into the bowl with the glutinous rice flour. Using chopsticks (or a spatula), stir the mixture quickly until fully combined and forms a ball. The mixture might look shaggy and broken at first, but keep on stirring and it will come together. Once the dough can be gathered into a ball, add a little bit of vegetable oil to your hands and knead the dough until it is elastic-y and smooth, about 10 minutes. If the mixture is still too dry, add water a tablespoon at a time.
4. Once mixture is smooth and shiny, divide the dough into 6 - 8 equal portions and roll into balls. Flatten each ball with the palm of your hands and a set aside.
5. Heat a non-stick skillet over medium-low heat. Coat pan with a thin layer of vegetable oil. Add 3 - 4 discs of dough at a time and cook until golden brown, about 4 - 5 minutes on each side.
6. Remove from the skillet and allow to cool a couple of minutes before eating.