Glutinous rice flour is ground from glutinous white rice, also called sweet rice. It tastes tiny little bit sweeter than common long grain rice. Cooked glutinous rice flour food is sticky, soft and chewy. This rice flour is the key ingredient of many Asian desserts and snacks. I have posted recipes using glutinous rice and glutinous rice flour, such as, Breakfast Rice Wrap, Shanghai Style/早餐粢飯糰, Japanese Stuffed Tofu Pouches with Ricecake (Mochi Kinchaku)/年糕福袋, Marbled Sweet Dumplings with Sesame Seed Stuffing/虎皮麻蓉汤圆, Japanese Glutinous Rice Ball in Sweet Soy Sauce/日式醬油糰子, Mochi/麻糬.
I had some steamed sweet potatoes leftover but didn’t want to eat them anymore. Anyway, I shouldn’t waste any food, so I thought it is nice to make some sweet snacks using glutinous rice flour, which I always have had it in my cupboard. This little pan-fried ricecake is savoury and sweet, soft and chewy, crispy on the edges when hot off the pan. For a complicated taste, I added some cheese in with the mashed sweet potato filling. Any milky types would do, such as cheddar, or I use Italian blended.