Fried Rice Cake — A Traditional Beijing Deep-Fried Sweet Treat
Golden shells dance in the hot oil, crackling with a tempting “sizzle.” Fresh out of the wok, the Fried Glutinous Rice Cake (You Zha Gao) looks like a chubby little pillow. Bite gently through the crispy crust, and molten red bean paste bursts out, carrying the delicate fragrance of osmanthus flowers. This is one of the most beloved Beijing street desserts — crispy outside, soft and chewy inside, and sweet enough to make you close your eyes with joy!
1. Origin and History
Fried Glutinous Rice Cake is a Beijing-style adaptation of the traditional Manchu “Zha Gao,” which arrived in the capital during the late Qing Dynasty. It was originally a star snack at temple fairs. Affordable and filling, it was especially loved by rickshaw pullers and craftsmen, and gradually became a common daily treat for locals.
2. Cultural Significance
For old Beijingers, this snack is filled with childhood memories. In the past, every household would fry a basket of these golden cakes for the Lunar New Year, symbolizing “rising step by step.” Today you can buy them year-round, but the older generation insists that the ones fried fresh at temple fairs taste the best.
3. Key Ingredients
The dough must use a 7:3 ratio of glutinous rice flour to regular short-grain rice flour, giving it both chewiness and bounce. The red bean paste should be made from Hebei small red beans, slow-fried by hand with osmanthus sugar and crushed walnuts. The key is controlling oil temperature — use fresh soybean oil and maintain it at 180°C (356°F) for perfect results.
4. Cooking Process
Mix the rice flours with warm water into a dough, wrap in red bean filling, and shape into flat rounds. Slide them down the side of a wok heated to medium (about 60% hot) and fry for 3 minutes to set their shape. Then raise the oil to about 80% hot and fry again for 30 seconds — this double-frying gives them their signature crispy shell and gooey interior. Drain on a wire rack.
5. Flavor and Texture
The best part is the paper-thin crispy shell, which shatters into golden flakes at the lightest bite. Inside, the glutinous rice is piping hot, soft, and stretchy. The red bean filling is smooth and molten, while the floral osmanthus balances its sweetness. Tiny walnut bits add a delightful surprise crunch.
6. How to Eat
Always eat them hot! The smart way is to bite a small hole first and blow on it to cool the filling before taking a full bite. Pair it with a cup of jasmine tea — the floral aroma cuts through the oiliness, making a perfect balance. Some old Beijingers even dip it in sugar to boost the crispiness.
7. Where to Try It
Top spots to taste Fried Glutinous Rice Cake include: Huguosi Snacks (classic traditional flavor), Ziguangyuan (creative durian filling), Longfusi Snacks (old temple fair taste), and Bai Kui Laohao (pairs perfectly with fermented mung bean drink Douzhi). Each cake costs about 3–6 RMB. Order like the locals: “Fresh from the fryer, please!”
8. Travel Tips
The English name is Fried Glutinous Rice Cake. The best time to try it is during afternoon tea hours (2:00–5:00 PM) when the oil is usually fresh. If you’re worried about the heat, ask the vendor to cut it into quarters to cool faster. The filling stays extremely hot — be careful not to burn your mouth. It’s completely vegetarian-friendly.
Let this golden, molten little sweet bomb ignite your taste buds! It’s more than just a snack — it carries the warmth and ingenuity of traditional Beijing cuisine. Standing on a street corner, holding a fresh hot cake and blowing gently before a bite, you can almost hear the sweetest heartbeat of old Beijing!
