There’s something so delightful about making Chinese rice cookies at home. The soft, crumbly texture and the nutty aroma make them a unique treat that everyone loves. I promise this recipe is simple, rewarding, and perfect for any occasion!
My Journey to the Perfect Rice Cookie
As someone who loves experimenting with traditional recipes, creating these Chinese rice cookies was a joy. I wanted to preserve the authentic flavor while adding my own twist with a blend of nuts and dried fruits.
You absolutely have to try making these rice cookies—trust me, one bite, and you’ll be hooked! The ingredients are simple, things you probably already have in your kitchen, yet the result is something truly unique and delightful.
Unlike your usual baked cookies, these rice cookies are steamed, giving them a texture that’s soft and tender, almost like Osmanthus Cake but with a rich nuttiness and a hint of chewiness. They’re perfect if you’re looking for something a little different from the norm.
For shaping, all you need is a mold. I personally used a mooncake mold, which gives them a lovely, elegant pattern. It’s the same mold I often use to make treats like pumpkin mooncakes. If you don’t have one, don’t worry—any small container or even hand-shaping will work just fine. It’s all about creativity and making these cookies your own!
Why You‘ll Love This Recipe
- No Oven Needed: Perfect for when you don’t want to turn on the oven.
- Customizable: Use your favorite nuts, seeds, or dried fruits for endless variations.
- Healthy Twist: A great balance of rice flour and glutinous rice flour creates a naturally gluten-free treat.
Ingredients
- 300g rice flour
- 120g glutinous rice flour
- 80g sugar
- 200g hot water
- 100g walnuts, roughly chopped
- 50g sesame seeds
- 100g dried cranberries, chopped
Instructions
1. Prepare the Sugar Syrup
- In a bowl, combine 80g sugar with 200g hot water. Stir until fully dissolved, then let it cool to room temperature.
2. Mix the Dough
- In a large mixing bowl, combine 300g rice flour and 120g glutinous rice flour.
- Gradually pour in the cooled sugar syrup while mixing. Stop adding water when the dough reaches a damp sand-like consistency—it should hold its shape when pressed but crumble when touched lightly.
- Use your hands to break apart any large lumps in the rice flour mixture, ensuring an even texture. Then, sift the rice flour mixture through a fine mesh sieve to make it smoother and finer, which will help create a better texture for the rice cookies.
3. Incorporate Nuts and Fruits
- Place your chosen nuts, such as walnuts, sesame seeds, and dried cranberries, into a blender or food processor. Pulse gently to crush them into smaller pieces, being careful not to over-process. Leaving some texture with small chunks will enhance the aroma and flavor of the cookies.
- Add the prepared nuts and dried fruits to the sifted rice flour mixture. Using a mixing spoon, gently fold them together until the nuts and fruits are evenly distributed throughout the flour.
4. Shape the Cookies
- Scoop an appropriate amount of the nut-infused rice flour mixture into your mold. Use a spoon or your fingers to gently smooth the surface of the mixture, leveling it out. Avoid pressing down too firmly, as this can make the texture too dense and less delicate.
5. Steam the Cookies
- Line the steamer with a steaming cloth to prevent sticking. Gently press down on the mooncake mold to release the rice cookie directly onto the steaming cloth. Make sure there’s enough space between each cookie to allow even steaming.
- Cover the cookies with the cloth to prevent condensation from dripping on them.
- Steam over medium heat for 15 minutes.
6. Cool and Unmold
- Carefully remove the cookies from the steamer and let them cool slightly before unmolding.
Frequently Asked Questions
Can I substitute glutinous rice flour with regular rice flour?
No, glutinous rice flour is essential for the chewy texture.
How should I store the cookies?
Wrap them in plastic wrap and refrigerate for up to a week. Reheat gently to restore their softness.
Can I use different nuts or fruits?
Absolutely! Feel free to use almonds, pecans, raisins, or even chocolate chips.
Chinese Rice Cookie Recipe
Ingredients
- 300 g rice flour
- 120 g glutinous rice flour
- 80 g sugar
- 200 g hot water
- 100 g walnuts roughly chopped
- 50 g sesame seeds
- 100 g dried cranberries chopped
Instructions
Prepare the Sugar Syrup
- In a bowl, combine 80g sugar with 200g hot water. Stir until fully dissolved, then let it cool to room temperature.
Mix the Dough
- In a large mixing bowl, combine 300g rice flour and 120g glutinous rice flour.
- Gradually pour in the cooled sugar syrup while mixing. Stop adding water when the dough reaches a damp sand-like consistency—it should hold its shape when pressed but crumble when touched lightly.
- Use your hands to break apart any large lumps in the rice flour mixture, ensuring an even texture. Then, sift the rice flour mixture through a fine mesh sieve to make it smoother and finer, which will help create a better texture for the rice cookies.
Incorporate Nuts and Fruits
- Place your chosen nuts, such as walnuts, sesame seeds, and dried cranberries, into a blender or food processor. Pulse gently to crush them into smaller pieces, being careful not to over-process. Leaving some texture with small chunks will enhance the aroma and flavor of the cookies.
- Add the prepared nuts and dried fruits to the sifted rice flour mixture. Using a mixing spoon, gently fold them together until the nuts and fruits are evenly distributed throughout the flour.
Shape the Cookies
- Scoop an appropriate amount of the nut-infused rice flour mixture into your mold. Use a spoon or your fingers to gently smooth the surface of the mixture, leveling it out. Avoid pressing down too firmly, as this can make the texture too dense and less delicate.
Steam the Cookies
- Line the steamer with a steaming cloth to prevent sticking. Gently press down on the mooncake mold to release the rice cookie directly onto the steaming cloth. Make sure there’s enough space between each cookie to allow even steaming.
- Cover the cookies with the cloth to prevent condensation from dripping on them.
- Steam over medium heat for 15 minutes.
Cool and Unmold
- Carefully remove the cookies from the steamer and let them cool slightly before unmolding.
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