Crispy Fried Sweet Rice Puffs

Prepare the glutinous rice dough: In a bowl, combine glutinous rice flour with the hot water. Mix with a spoon until a rough dough forms, then knead briefly with your hands until it becomes smooth and pliable.

Shape the rice puffs: Roll the dough out to about 0.5 cm thickness. Cut the dough into small, thin rectangular or square pieces, approximately 3-4 cm long. You can also use cookie cutters for fun shapes.

Fry the rice puffs: Heat cooking oil in a deep pot or wok to 150°C. Carefully add the shaped rice dough pieces, frying them in batches to avoid overcrowding. They will puff up and become golden brown and crispy. This usually takes 3-5 minutes per batch. Remove with a slotted spoon and drain thoroughly on paper towels.

Prepare the syrup: In a separate wide pan, combine rice syrup, 50ml water, and the ginger slices (if using). Bring to a boil over medium heat, then reduce heat and simmer gently until the syrup slightly thickens, about 5-7 minutes. Remove the ginger slices.

Coat the puffs: Add the fried rice puffs to the warm syrup in the pan. Gently toss with a spatula to ensure all the puffs are evenly coated with the sticky syrup.

Garnish and cool: Immediately transfer the coated puffs to a tray lined with parchment paper or a silicone mat. While the syrup is still wet and sticky, generously sprinkle with toasted sesame seeds and pine nuts. Allow them to cool completely at room temperature to harden before serving.