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Verna Gao's fried rice cakes with maple soy glaze
- Verna Gao
Published: March 30, 2026 at 12:45 PM
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Serves 2 - 3
Easy
Prep: 5 mins
Cook: 15 mins
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This speedy nibble is made even better with a sticky, umami-rich glaze of maple syrup and soy sauce
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Ever tried fried rice cakes? Content creator and recipe developer Verna Gao (aka @vernahungrybanana) shares her recipe for these easy fried rice cakes glazed with maple syrup and soy sauce. Try her recipe below, then discover more maple syrup recipes. Read more about Verna Gao's food travel series.
"This is not cheese, they’re fried rice cakes finished with the glossiest maple soy glaze. They’re crispy on the outside and chewy in the middle and I’m HOOKED. I saw someone do this so I had to try for myself but I genuinely didn’t expect them to be this good… the way I couldn’t resist snacking before the glaze even went on. They’re a great canvas for all kinds of sauces and flavours. If you’ve never had fried rice cakes before, this is absolutely your sign!"
Watch her video below, then find more of Verna's food and travel content over on olive's Instagram. Keep an eye out for her next video, where she shares her favourite foodie destinations, including the best places to try local dishes and recipes to make at home.
Verna Gao's fried rice cakes with maple soy glaze recipe
Ingredients
-
300g stick-shaped rice cakes
-
neutral oil
for frying
MAPLE SOY GLAZE
- 2 tbsp maple syrup
- 1-2 tsp soy sauce (to taste)
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Method
-
step 1
Break apart the rice cakes if they’re stuck together. Boil in water for 3-5 mins until soft and slightly bouncy.
-
step 2
Drain and rinse in cold water as this helps lock in that chewy texture. Pat them really dry to prevent splattering when frying.
-
step 3
Thread the rice cakes onto skewers for easier flipping and that street food feel.
-
step 4
Heat a thin layer of oil in a pan. Fry the rice cakes for 6-7 mins, turning occasionally, until golden and crispy outside but still soft and chewy inside.
-
step 5
In a small pan, combine the maple syrup and soy sauce. Heat gently until slightly thickened and glossy. Add a tbsp of water if it’s too thick.
-
step 6
Brush or toss the rice cakes in the glaze until evenly coated and shiny. Serve immediately.
Authors
Verna Gao
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