rice cake recipes
This rice cake recipe offers a delightful treat that is both versatile and satisfying. With a crispy outside and a soft, chewy inside, rice cakes can be enjoyed sweet or savory. Perfect for snacking or serving at gatherings, these rice cakes are sure to impress!
Equipment
- 1 mixing bowl
- 1 rice cooker or pot for cooking rice
- 1 non-stick frying pan or skillet
- 1 spatula
- 1 measuring cups and spoons
Ingredients
- 2 cups cooked rice white or brown
- ½ cup all-purpose flour
- ¼ cup water
- 2 tablespoons sugar for sweet version or soy sauce for savory version
- ½ teaspoon salt
- 2 tablespoons vegetable oil for frying
Instructions
- Cook your rice using a rice cooker or pot until it is light and fluffy. Allow it to cool slightly.
- In a mixing bowl, combine the cooked rice, all-purpose flour, water, sugar or soy sauce, and salt. Mix until the ingredients are well combined and form a thick batter.
- Heat vegetable oil in a non-stick frying pan over medium heat.
- Scoop out about ¼ cup of the rice mixture, shaping it into a patty. Place it carefully in the hot pan.
- Cook the rice cake for about 4-5 minutes on each side, or until golden brown and crispy. Repeat this process for the remaining mixture, adding more oil if necessary.
- Once cooked, remove the rice cakes and place them on a paper towel to absorb excess oil.
- Optionally, serve the rice cakes with your favorite dips or sauces for additional flavor.
Notes
For a sweet twist, consider adding ingredients like cinnamon, vanilla, or chocolate chips to the batter.
For a savory flavor, incorporate chopped green onions, sesame seeds, or minced garlic into the mixture.
Feel free to top the rice cakes with your favorite dips or sauces for added flavor.
Store any leftover rice cakes in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet before serving.