Toasted Rice Cakes Recipes

TOASTED RICE

Steps:

• Melt 4 tablespoons butter in a pot over medium-high heat. Stir in 2 cups converted long-grain rice, 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring, until the rice is golden, about 5 minutes. Add 2 cups each chicken broth and water; bring to a simmer, then cover and cook over low heat, 15 minutes. Remove from the heat and let stand 5 minutes. Fluff with a fork and stir in chopped scallions and parsley.

10-MINUTE RICE CAKES

Steps:

• Mix rice, egg, basil, milk, salt, and pepper together in a bowl.
• Melt butter in a skillet over medium heat. Pour rice mixture into the skillet in 2 equal portions. Cook until browned on the bottom, about 3 minutes. Flip and continue cooking until second side is browned, about 2 minutes more.

RICE CAKES WITH PEANUT SAUCE AND HOISIN

Steps:

• Bring a large pot of salted water to boil. Add the rice cakes and cook for 2 to 3 minutes, until softened. Drain and refresh under cold water.
• Meanwhile, make the peanut sauce: In a medium bowl, place the peanut butter, hot water, sugar, garlic and soy sauce, and whisk together until combined. Set aside.
• Heat a large (12-inch) nonstick skillet or wok on medium high. (Check the drained rice cakes. If they are sticking together, rinse them with cold water and gently toss to separate before adding them to the pan.) When the pan is hot, add the neutral oil and rice cakes, and toss to combine. Add soy sauce and stir-fry for 6 to 8 minutes, until the rice cakes begin to caramelize. (If more than a few clump together, add a tablespoon of water at a time and break them up with your spatula.) Add the yu choy and cook for another 3 to 4 minutes, until the greens are wilted. Turn off heat, add the peanut sauce and toss to coat.
• To serve, drizzle with the diluted hoisin sauce, scatter with scallions and finish with sesame seeds.

SINASIR (FERMENTED RICE SKILLET CAKES)

Steps:

• Place rice in a medium bowl and cover with 2 inches of water. Cover the bowl with a dish towel and let soak for 1 to 4 hours. The rice grains should plump and break easily after soaking. Using a mesh strainer, completely drain the soaking liquid and move the grains to a blender. Add in 1½ cups water, and process the soaked rice on high speed until it's a smooth batter. (Makes 2 cups fermented rice paste.) Move the batter to a clean large bowl, cover with a dish towel, and allow to ferment at room temperature for 24 hours. If you want it rather sour, allow it to ferment for up to 24 hours at room temperature, then cover and transfer to the refrigerator to ferment slowly for up to 1 week.
• Using a whisk or a spatula to combine, add salt to the bowl of fermented brown rice paste. In a small bowl, stir together the sugar and yeast, and add ¼ cup warm water. Set aside till foamy, about 3 to 5 minutes. Once foamy, mix the yeast mixture into the rice batter, and stir well to combine.
• Cover and allow to rise until doubled in volume and foamy, about 1 hour. (You can also leave the batter to ferment and develop more flavor by letting it rise slowly in the refrigerator over a 12-hour period.)
• Gently stir the batter, making sure to get any paste that's settled at the bottom of the bowl. Allow to sit uncovered for another 10 minutes at room temperature before frying.
• To fry, warm up a small (8-inch) well-seasoned or nonstick skillet over medium heat. Add a teaspoon of oil. Ladle in ⅓ cup batter and tilt the pan to spread to the edges of the pan. Cover the pan with a lid or strip of foil. Cook until the surface of the cake is translucent and dotted with holes, 1½ minutes. Remove the lid and continue cooking until the edges pull away from the pan and the contact surface is a crisp golden brown, 1½ minutes. Transfer to a cooling rack and fold the sinasir into a half-moon shape.
• Repeat Step 5 with the remaining batter, adding ½ teaspoon oil with every new cake and lowering the heat to medium-low as necessary. These can be served savory alongside beef suya, or sweet by drizzling lightly with honey.

RICE FLOUR POUNDCAKE

Steps:

• Heat oven to 350 degrees. Lightly butter an 8-by-4-inch loaf pan. Melt coconut oil in small saucepan over low heat. Bring oil back to room temperature before baking. In a medium mixing bowl, combine rice flour, baking powder, baking soda, salt and pepper, if using.
• Using an electric mixer, whisk together coconut oil, butter and sugar at high speed until light and fluffy, 2 to 3 minutes. With the motor still running, add eggs and combine until creamed and very fluffy. Reduce to low speed and whisk in a third of the flour mixture. Once combined, add sour cream. Whisk in another third of the dry ingredients, then half of the coconut milk. Add the remaining flour mixture. At a medium speed, whisk in the rest of the coconut milk, and mezcal, until smooth and completely combined.
• Scrape batter into pan and smooth the top with the spatula. Bake until the cake is golden and a toothpick inserted into the center comes out clean, about 45 to 55 minutes. Let cake cool in pan for 10 minutes, then turn on a wire rack to cool completely.