I fried these in a pan with oil on low heat until each side became golden brown.
The rice cake itself is unsweetened, but has a nice chewy texture without being too tough or falling apart.
The syrup is wonderful, not too sweet and coats the rice cakes well. The powder was a nice touch and added a bit of toasted flavor.
I would definitely get these again if I’m in the mood for an easy and mild dessert.