Sticky rice pancakes are good to snack on especially during the winter. I remembered my mom making it when I was little. She had a bread maker so it was very easy to make. I love dipping it in sugar cane syrup. It was delicious! I haven’t found any sugar cane syrup where I live so I use pancake syrup to substitute.

Sticky rice pancakes are made from sticky rice. Back in the old days the Hmong people would use a big wooden bowl and two pounding sticks (not sure what these tools are called) to pound the sticky rice until it becomes like dough. It takes a lot of strength and effort just to make these. After a couple of hours pounding the rice, they would wrap it in banana leaves. If you’re interested in seeing how they do it, you can find videos on Youtube.

I’m so thankful for bread makers. It makes it so much easier to make these sticky rice pancakes. There are two ways to eat this.

Ingredients: 

• 5 cups Sticky Rice
• 1 Egg, boiled
• 7-10 Square foil
• Oil (for frying)
• 1 tsp Salt

Directions:

Rinse and soak the sticky rice in hot water over night.

In a medium plastic strainer, steamed the sticky rice until cooked.

Note: The sticky rice will stick to a metal strainer if used.

While the sticky rice is steaming, boil an egg until the yoke is cook. The yoke will help prevent getting sticky rice dough on our hands and plate.

When the sticky rice is cooked, pour it in a bowl and stir.

Use a bread maker on the dough setting.

Pour the sticky rice in the bread machine bowl and start the dough cycle. We don’t want to go through the entire cycle. It will be ready when the sticky rice is in a dough form and feels soft.

While the sticky rice is the bread machine, prepare the foil squares. They do not have to be perfect.

Using half of the cooked egg yolk, spread it in your hands and on a plate or pan. Carefully take out the HOT sticky rice dough with your hands and put it on the pan.

Take a good amount of sticky rice and put it on half of the foil then fold it. Repeat until done. Leave it flat on the counter until it hardens. Or you can eat some right away without putting it in the foil.

You can also freeze some if desired.

If the sticky rice pancakes are hard, you can warm them up in a non stick pan on medium heat. No oil.

You will know it is ready when both sides have a crunchy texture. Serve with syrup.

Tip: Put foil on your plate before putting the sticky rice pancakes on. It’s so much easier not having to clean the sticky rice that sticks on the plates.

The second way to eat this is to fry it.

Once the sticky rice dough is in the foil, put it in the fridge to hardened. Once hardened, take the foil off and cut it into thick slices.

In a medium pot, heat up some oil. Once the oil is hot, drop in a couple of sticky rice sticks. Do not put a lot because the sticks will puff up and stick to each other. You will know it is ready when it puffs up. Try not to over fry it because it will be too crunchy and won’t taste good anymore. The inside should be soft and dough-like.

After it is fried, blot away the oil. Add 1 tsp of salt and mix. Enjoy!

Print Recipe

Sticky Rice Pancakes (Ncuav)

Servings: 6

Ingredients

• 5 cup Sticky Rice
• 1 Egg, boiled
• 7-10 Square foil
• Oil For frying
• 1 tsp Salt

Instructions

• Rinse and soak the sticky rice in hot water over night.
• In a medium plastic strainer, steamed the sticky rice until cooked.  Note: The sticky rice will stick to a metal strainer if used.
• While the sticky rice is steaming, boil an egg until the yoke is cook. The yoke will help prevent getting sticky rice dough on our hands and plate. When the sticky rice is cooked, pour it in a bowl and stir. 
• Use a bread maker on the dough setting. Pour the sticky rice in the bread machine bowl and start the dough cycle. We don't want to go through the entire cycle. It will be ready when the sticky rice is in a dough form and feels soft. 
• While the sticky rice is the bread machine, prepare the foil squares. They do not have to be perfect.
• Using half of the cooked egg yolk, spread it in your hands and on a plate or pan. Carefully take out the HOT sticky rice dough with your hands and put it on the pan. 
• Take a good amount of sticky rice and put it on half of the foil then fold it. Repeat until done. Leave it flat on the counter until it hardens. Or you can eat some right away without putting it in the foil. You can also freeze some if desired.
• If the sticky rice pancakes are hard, you can warm them up in a non stick pan on medium heat. No oil.
• You will know it is ready when both sides have a crunchy texture. Serve with syrup.  Tip: Put foil on your plate before putting the sticky rice pancakes on. It's so much easier not having to clean the sticky rice that sticks on the plates.
• The second way to eat this is to fry it.  Once the sticky rice dough is in the foil, put it in the fridge to hardened. Once hardened, take the foil off and cut it into thick slices. 
• In a medium pot, heat up some oil. Once the oil is hot, drop in a couple of sticky rice sticks. Do not put a lot because the sticks will puff up and stick to each other. You will know it is ready when it puffs up. Try not to over fry it because it will be too crunchy and won't taste good anymore. The inside should be soft and dough-like.
• After it is fried, blot away the oil. Add 1 tsp of salt and mix. Enjoy!