Honey Glazed Morning Rice Cakes

In a large bowl, combine the glutinous rice flour, salt, and sugar. Gradually add the hot water while stirring with a wooden spoon until a soft, pliable dough forms.

Knead the dough on a lightly floured surface for 3 to 4 minutes until smooth and no longer sticky. If the dough cracks, add warm water one teaspoon at a time.

Divide the dough into 16 equal pieces. Roll each piece into a ball, then flatten into a disc about 1/2 inch thick and 2 inches across.

Bring a pot of water to a boil. Add the rice cakes and cook for 3 to 4 minutes until they float and become translucent. Drain well and pat dry gently.

In a small bowl, whisk together the honey, soy sauce, brown sugar, and sesame oil to make the glaze.

Heat a large non-stick skillet over medium heat. Add the vegetable oil and butter. When the butter foams, add the boiled rice cakes in a single layer.

Pan-fry for 2 to 3 minutes per side until golden brown and lightly crispy on the surface.

Pour the honey-soy glaze over the rice cakes in the pan. Toss and cook for 1 more minute until the glaze thickens and coats each piece evenly.

Transfer to a plate, sprinkle with sesame seeds and a dusting of cinnamon, and serve immediately while warm and chewy.