Place cooked sticky rice in a bowl. Mix with sesame oil and a pinch of salt. Stir well.

With wet hands, form small, round or oval cakes. Make them about 2 inches wide.

Pour vegetable oil into a skillet over medium heat. Let it get hot but not smoking.

Place rice cakes carefully in the skillet. Cook until golden and crispy, about 3–4 minutes per side.

Take rice cakes out and place on paper towels. Drain excess oil. Keep warm while making the sauce.

In a small bowl, combine peanut butter, soy sauce, rice vinegar, honey, chili paste and garlic.

Add warm water one tablespoon at a time. Whisk until smooth and creamy. Adjust thickness as needed.

Taste the sauce. Add more chili if you like it spicier or more honey for sweetness.

Drizzle or dip rice cakes into the spicy peanut sauce. Garnish with chopped peanuts and cilantro if desired.

Serve warm for the best crunch. These rice cakes are perfect as snacks, appetizers or a light meal.