Rice Cakes Recipe

Sticky rice: Essential for creating the right texture in the rice cakes, sticky rice is also known as glutinous rice.

Soy sauce: Adds a savory umami flavor to the rice cakes.

Sesame oil: Provides a nutty aroma and enhances the overall flavor profile.

Salt: Enhances the taste of the rice cakes by balancing the flavors.

When forming the rice cakes, wet your hands slightly to prevent the sticky rice from adhering to your fingers. This will make it easier to shape the mixture into uniform, flat cakes. Additionally, pressing the cakes firmly will help them hold together better during cooking.

• sticky rice - Substitute with sushi rice: Sushi rice has a similar sticky texture that works well for rice cakes.

• sticky rice - Substitute with short-grain rice: Short-grain rice also becomes sticky when cooked, making it a good alternative.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that has a similar flavor profile to soy sauce.

• soy sauce - Substitute with coconut aminos: Coconut aminos provide a slightly sweeter but similar umami flavor.

• sesame oil - Substitute with olive oil: Olive oil can be used for a different but still rich flavor.

• sesame oil - Substitute with avocado oil: Avocado oil has a neutral flavor and high smoke point, making it a good substitute.

• salt - Substitute with sea salt: Sea salt can be used for a more natural and slightly different flavor.

• salt - Substitute with kosher salt: Kosher salt has larger grains and a cleaner taste, making it a good alternative.

• Allow the rice cakes to cool completely before storing. This prevents condensation, which can make them soggy.
• Place the cooled rice cakes in an airtight container. If stacking them, separate each layer with parchment paper to avoid sticking.
• Store the container in the refrigerator for up to 3 days. For longer storage, freezing is recommended.
• To freeze, arrange the rice cakes in a single layer on a baking sheet lined with parchment paper. Freeze until solid, about 2 hours.
• Once frozen, transfer the rice cakes to a freezer-safe bag or container. Label with the date for reference.
• When ready to eat, thaw the rice cakes in the refrigerator overnight.
• Reheat in a frying pan over medium heat until warmed through and crispy, or use a microwave for a quicker option.
• For added flavor, consider brushing with a bit more soy sauce or sesame oil before reheating.

• Stovetop Method:

  1. Heat a non-stick frying pan over medium heat.
  2. Add a small amount of sesame oil or olive oil to the pan.
  3. Place the rice cakes in the pan and cook for 2-3 minutes on each side until they are heated through and slightly crispy.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the rice cakes on a baking sheet lined with parchment paper.
  3. Lightly brush the rice cakes with sesame oil or olive oil.
  4. Bake for 10-15 minutes, flipping halfway through, until they are heated through and slightly crispy.

• Microwave Method:

  1. Place the rice cakes on a microwave-safe plate.
  2. Cover them with a damp paper towel to prevent drying out.
  3. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are heated evenly.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Lightly brush the rice cakes with sesame oil or olive oil.
  3. Place the rice cakes in the air fryer basket in a single layer.
  4. Cook for 5-7 minutes, flipping halfway through, until they are heated through and slightly crispy.

• Mixing bowl: Use this to combine the cooked rice, soy sauce, sesame oil, and salt.

• Frying pan: Heat this over medium heat to cook the rice cakes until they are golden brown on both sides.

• Spatula: This will help you flip the rice cakes in the frying pan to ensure even cooking.

• Measuring spoons: Use these to measure out the soy sauce, sesame oil, and salt accurately.

• Spoon: This can be used to mix the ingredients together in the mixing bowl.

• Plate: Place the formed rice cakes on this before cooking and for serving them warm.

• Cooking oil brush: Use this to lightly oil the frying pan if needed to prevent the rice cakes from sticking.

Use leftover rice: Save time by using leftover rice from a previous meal instead of cooking a fresh batch.

Pre-mix ingredients: Combine the soy sauce, sesame oil, and salt ahead of time to quickly mix with the rice.

Shape with a mold: Use a cookie cutter or small mold to form the rice cakes uniformly and quickly.

Non-stick pan: Use a non-stick pan to reduce cooking time and avoid sticking, making flipping easier.

Batch cooking: Cook multiple rice cakes at once to save time, especially if you have a large frying pan.