How would it feel if we said that you could taste a blend of Asian and Korean cuisine? Sounds impressive, right? This exquisite dish is the second edition of the traditional Korean Rice Cakes recipe. The chewy texture of this Asian Rice Cake recipe shall leave you speechless. It tastes perfect.
The exquisite thing about this recipe is that you can stir fry them or even cook them in stews. Serve this lip-smacking side dish with plain sauce, and watch your guests wow! Let us now check out the instructions and other necessary information about cooking this perfect finger food.
Before we jump up to the recipe, it is essential to note down the kitchen equipment you’ll need to cook the softest Rice cake.
- Tall steaming rack
- Large mixing bowl
- Big tea towels
- Huge wok with a lid
- Baking sheet
- Parchment paper for lining the plates
- 2 small pans or large plates
The best fact about this recipe is that all the ingredients are readily available in the pantry. There is no extra load on you for searching the raw materials. Add the following items to your grocery shopping list when planning to make Rice Cakes.
- 1 ¾ cups of rice flour (add 2 tablespoons more if mandatory)
- ¾ cup of Tapioca Starch (add 2 tablespoons more if compulsory)
- ½ teaspoon of Kosher salt
- 2 teaspoons of sugar
- 1 ¾ cups of water (add more according to your requirement)
- Take a large mixing bowl, and combine rice flour, sugar, Kosher salt, and Tapioca starch.
- Take a saucepan and boil water in it.
Mix half of the water into the flour mixture and stir while pouring water. It helps you in avoiding lumps. Add the remaining water gradually
- If there is still some loose flour left in the bowl, add 2 tablespoons of room temperature water until fully absorbed.
- Allow the dough to cool down for about 2 to 3 minutes, and then knead the dough. If the batter is hot, use disposable gloves.
- The dough should have a sticky consistency. If the dough is over sticky, drizzle some rice flour on the top and knead.
- Divide the dough into 8 uniform pieces. Keep one work out and put the remaining inside the bowl. Cover the bowl with a towel to avoid drying the dough.
- Roll the dough into a log structure and cut it lengthwise on the surface.
- Since the dough is sticky, it might stick to the knife. You can grease the blade on either side to avoid stickiness.
- Place the cut-out rice cakes into a large baking sheet and cover it with a towel.
- To avoid the stickiness of rice cakes on plates, line the vessels with parchment paper.
- Pour 1 ½ inch of water into the wok and bring to a boil.
- Put the steaming rack in the center of the wok.
- Place the Rice cakes into the wok and cover the wok with the lid.
- Steam the cakes for about 10 to 11 minutes until they become soft.
- To check whether the cakes are whole, slice a cake and check for white spots in the center. If there are none, that means the Rice cakes are perfectly ready.
- Take out the Rice cakes from the wok and allow them to cool.
And tada! Your delicious Rice cakes are ready to be served. They taste perfect when served with chili oil, peanut sauce, or soy and vinegar dumpling sauce. Perfect for any midweek snack or sleepover munchie, this dish never fails to quench your taste bud cravings.
One-time preparation of Rice cake yields eight servings. Per serving of Rice cake has the following calculation.
- Calories – 311 kcal
- Carbohydrates – 73 gms
- Protein – 3.3 gms
- Fat – 0.8 gms
- Saturated fat – 0.2 gms
- Sugar – 2.2 gms
- Sodium – 388 mg
- Fiber – 1.4 g
To make restaurant-quality Rice cakes, pay special attention to the below-mentioned tips and tricks.
- If your wok has glass lids, tie a towel and cover the bottom. It helps to avoid the dripping of condensed water on the Rice cakes.
- Not all types of starches have the best quality. So, it is good to substitute any starch with tapioca starch.
- To avoid over stickiness of the dough, increase and decrease the amount of water accordingly.
Storage Of Rice Cakes
The Rice cakes are best for up to a week when stored in Tupperware containers. To reheat the rice cakes, soak them in boiling water for about two to three minutes. The best way of reheating is to boil water in a saucepan and turn off the heat before placing the rice cakes.
If you do not prefer sealing them in Tupperware containers, you can freeze them in a freezer bag. It stays intact for up to months. Reheating the frozen cakes requires five minutes of soaking in boiled water.
The chewy Asian rice cakes lightly transition from the Korean rice cake recipe. The most refined way to serve these Rice cakes is to pair them with hot sauces like peanut sauce, chili oil or vinegar, and soy dumpling sauce.
The Bottom Line
Asian Rice cakes are a recipe that serves as the best quality finger food. The mixture of Asian and Korean recipes makes these cakes exquisite and yummy. Filling them with warm and tasty sauces like chili oil and soy and vinegar dumpling sauce makes this side dish look more attractive and easy to grab. You can even convert this finger food into a wholesome meal by adding a fresh salad.
The best fact about this recipe is that all the ingredients are readily available in any local grocery store. Even the equipment is easily accessible. The formula of Rice cakes is so easy to cook that even a novice chef can prepare this recipe in no time. If you have not checked out this recipe yet, check it out today.