Hong Tang Ci Ba (Sichuan Brown Sugar Fried Mochi)
An oasis of hot pot! Exquisite black honey fried rice cake with crisp on the outside and deep-fried rice cake on the inside
Description
The ultimate staple dessert mandatorily ordered during or after spicy Sichuan meals and hot pots. 'Ci Ba' is pounded glutinous rice mochi. It is cut into sticks, deep-fried crispy, and drenched in rich brown sugar syrup and soybean flour.
Restaurants serving Hong Tang Ci Ba (Sichuan Brown Sugar Fried Mochi)
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The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Glutinous rice(or Mochi blocks)
- Brown sugar
- Soybean flour
- Frying oil
Instructions
- [Authentic Recipe]
- Steam soaked glutinous rice and pound until sticky but retaining some grain texture.
- Chill until solid and cut into french-fry sticks.
- Heat oil and deep-fry at 160°C, separating them to prevent sticking.
- Remove when the surface is a rock-crispy pale gold.
- Reduce water and brown sugar into a thick syrup.
- Plate the hot mochi, dust heavily with soybean flour, and drench in the hot brown sugar syrup.
Learn more Spice, substitutes, tips
Key spices
Deep sweetness of brown sugar and rich roasted aroma of soybean flour、きな粉の豊かな香ばしさ
Substitutes at Japanese supermarkets
Can be perfectly made by slicing and frying commercial JP Mochi blocks
Pairing
Alongside ultra-spicy Ma La Hot Pot / Jasmine Tea
Trivia
A 'best friend of hot pot' found in 100% of Sichuan hot pot shops. Eating this between spicy bites resets the heat, allowing you to eat hot pot infinitely.
Eating tips & etiquette
Eat while hot. The outer crust shatters, stretching the melting mochi inside. The gentle brown sugar sweetness instantly recovers a tongue paralyzed by ultra-spicy hot pot.
Allergen
Soybeans