Vegan Crispy Scallion Rice Cakes with Glaze & Sesame Dip

🛒 Ingredients

• #Rice Cake Base
• 150 g rice flour
• 50 g all-purpose flour
• 200 ml boiling water
• ½ tsp salt
• 1 tsp toasted sesame oil
• 2 tbsp finely chopped scallion (green part)
• #Glaze
• 3 tbsp soy sauce
• 2 tbsp maple syrup or brown sugar
• 1 tbsp rice vinegar
• 1 clove garlic, minced
• ½ tsp grated ginger
• 1 tsp cornstarch + 2 tbsp water (slurry)
• #Creamy Sesame Dip
• 4 tbsp tahini (sesame paste)
• 1 tbsp soy sauce
• 1 tbsp lemon juice or rice vinegar
• 1 tsp maple syrup
• 3–4 tbsp warm water — adjust thickness
• Pinch of salt
• #Toppings & Frying
• Neutral oil — for shallow frying
• White + black sesame seeds — toasted
• Fresh scallion — thinly sliced for garnish

👩‍🍳 Instructions

1. 1

   Make the dough: Mix rice flour, plain flour, and salt in a bowl. Pour in boiling water + sesame oil — stir quickly with a spoon until combined. When cool enough to handle, knead briefly until smooth and soft. Fold in finely chopped scallion. Divide into 12–14 small balls.

2. 2

   Roll thin: Flatten each ball as thin as possible — about 2–3 mm thick. The thinner, the crispier! Keep covered so they don’t dry out.

3. 3

   Make the glaze: Combine soy sauce, maple syrup, vinegar, garlic, and ginger in a small pot. Simmer 2 minutes. Stir in cornstarch slurry and cook until thick and glossy. Set aside.

4. 4

   Make the dip: Whisk tahini, soy sauce, lemon juice, maple syrup. Gradually stir in warm water until smooth and creamy — thick but pourable. Season to taste.

5. 5

   Fry until golden: Heat oil in a pan over medium heat. Fry cakes in batches 2–3 minutes per side until puffed, golden, and crisp. Drain on paper towels briefly.

6. 6

   Serve: Brush warm cakes generously with the glaze. Sprinkle toasted sesame seeds and fresh scallion slices on top. Arrange on a platter with the creamy sesame dip alongside. Enjoy hot and crispy!