Crispy, chewy, and nutty all at once, these Cantonese fried mochi rolls wrap roasted nuts and sugar in golden layers for a sweet, nostalgic crunch.
Ingredients
For the dough:
- 100 g glutinous rice flour
- 100 g water
For the filling (choose one or make all 3):
Peanut & sesame:
- 50 g peanuts
- 25 g white sesame seeds
- 20 –25g sugar to taste
Walnut & oat:
- 45 g walnuts
- 30 g rolled oats
- 20 –25g sugar to taste
Black sesame:
- 55 –60g black sesame seeds
- 20 –25g sugar to taste
Instructions
Roast the fillings:
- Toast your chosen nuts or seeds over low heat until fragrant.
- Lightly crush or smash them — this releases more aroma and texture.
- Mix with sugar and set aside.
Make the dough:
- Combine glutinous rice flour with water in a bowl.
- Mix until you get a smooth, soft, and slightly sticky dough.
Press and stretch:
- Heat a non-stick pan over medium heat.
- Place the dough ball in the pan and press it flat with a spatula.
- Gently stretch and press it outwards until thin — this is where “bok caang” gets its name ("bok" = thin, "caang" =press and stretch).
Fry until golden:
- Cook until the bottom is lightly golden and crispy.
- Flip carefully and fry the other side until golden and crispy.
Add the filling:
- While the dough is still warm, spread a generous layer of your chosen filling evenly over the surface.
- Sprinkle a little extra sugar if you like it sweeter.
Roll and slice:
- Roll it up tightly while it’s still warm and pliable.
- Slice into pieces — you’ll see those beautiful layers of crispy, chewy, nutty perfection.