These rice cakes were boiled and deep fried to make the outside golden crispy, while the insides remained soft. This dish is popular among diners who would like to neutralise the flavours in their mouth after a spicy meal.

Half of the cake was made of original rice cake and the other half was made of black sesame. Coated with maple syrup, this sticky and chewy dessert ended the meal on a sweet note. .
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