Hongtang ciba: deep fried pounded rice cakes with brown sugar syrup and toasted soybean powder

Rinse the rice three or four times to remove surface starch, cover with about an inch of water and soak at least four hours or up to overnight, until a grain breaks easily between the fingers.

Drain in a strainer and spread in a cloth-lined bamboo steamer; poke holes with the fingers so it cooks evenly.

Steam over boiling water 15 minutes.

Sprinkle generously with water, about half a cup in total, so the rice does not get too hard; top up the steamer and steam another 15 minutes.

Oil a large chopping board, drop on the hot steamed rice and pound with a blunt object about five minutes, periodically scraping it over itself with a wet bench scraper. In a mortar, wet the sides first and scrape down with a wet rubber spatula.

Pound until a sticky uniform mass that sticks to the pestle.

Place on plastic wrap, fold over, twist and seal; smack flat with the hands and fold the sides in like a box. Freeze at least four hours, ideally overnight.

Let sit at least half an hour before cutting; turn the pieces on their side and cut in half.

Deep fry in a wok of oil at 170C for about 30 seconds, until floating and very lightly browned; drain on a paper towel lined plate.

Toast the dried soybeans in a skillet over medium, stirring constantly, about three minutes; drop to the lowest flame and toast about ten minutes more, until darkened and the shells split.

Grind in a mortar or spice grinder and pass through a strainer; regrind the leftovers, strain again and discard the coarse bits.

Melt the dark brown sugar and water in a small saucepan over a low flame, about six minutes.

Dust the fried rice cakes all over with the soybean powder through a small strainer, plate and drizzle the syrup over; eat immediately.