Honey Walnuts and Warm Sweet Rice Cakes

Toasted walnut halves lacquered in honey and brown sugar sit beside warm sesame-flecked glutinous rice cakes, soft and gently sweet. They echo the night-stall sweets of Lantern Steam Over Bianliang, when evening drums rolled and lanterns bloomed along the Imperial Way of Northern Song Kaifeng.

Serves 4

Estimate for one serving

• 360 cal
• 6.4g protein
• 20g carbs
• 4.2g fat
• 3.2g fiber

Every recipe here is free to read.

Ingredients

• 1 1/2 cups walnut halves
• 1/3 cup honey
• 1 1/2 cups glutinous rice flour
• 3/4 cup warm water
• 1/4 cup brown sugar
• 2 tablespoons sesame seeds
• 1 tablespoon vegetable oil
• 1/4 teaspoon salt

Instructions

1. 1Toast walnut halves in a dry skillet over medium heat for 4 minutes until fragrant then set aside.
2. 2In the same skillet combine honey, brown sugar, water and salt. Bring to a gentle boil then add toasted walnuts and stir until coated. Cook 3 minutes until syrup thickens then spread on parchment to cool.
3. 3Mix glutinous rice flour, warm water, brown sugar and sesame seeds into a soft dough. Knead briefly then roll into small balls and flatten into 2-inch cakes.
4. 4Heat a nonstick pan with vegetable oil over medium heat. Cook rice cakes 3 minutes per side until golden and puffed.
5. 5Serve warm sweet rice cakes alongside honey-glazed walnuts.