Rice cakes come in a wide variety of flavors and textures. Every one of them has a taste all its own, and they all have their distinct consistency. Rice cakes have a flavor comparable to pounded rice; however, a somewhat sweeter variety of rice cakes is more common in the United States. The rice is mixed with air during the puffing process, resulting in plain rice cakes having a flavor that is not as pronounced as other rice cakes. You can even use them as a filling in sandwiches and a substitute for the bread in sandwiches. They are an excellent option.
Although puffed rice is the crucial ingredient in most rice cakes, the form also impacts the flavor, and a thinner slice has more of a chewy texture than a cylindrical one. In general, they contain a low number of calories and have the potential to be an excellent snack for children. They are also somewhat nutritious because they are made from rice and have a low amount of fat in them. Because they do not, on the whole, have plenty of flavors, they are an excellent choice for individuals searching for a delightful snack that is also low in calories.
How to Make Rice Cake?
Ingredients
- 2 cups of wet-milled rice flour (300 grams) from short or medium grain (e.g., sushi rice)
- 1 Tbsp cornstarch
- 1 tsp fine salt
- 3/4 cups boiling water (for microwave version, 175 grams), divided into three sets of 1/4 cups
- 2/3 cups boiling water (for steamer version, 155 grams)
- 1/2 tsp sesame oil
- 1 Tbsp = 15 ml
- 1 Cup =250 ml
Blending flour
Rice flour and tapioca starch are used to make rice cakes. The rice cakes are chewier because of the tapioca starch. The rice cakes will be denser and more complex when you bite into them if you use rice flour.
Tapioca starch with Thai Rice Flour
Typically, Mama Lin uses tapioca starch and Thai rice flour (red label) (blue brand). You can find these flours at Asian stores for not too much money. To give the rice cakes some taste, I also include a small quantity of salt and sugar in the recipe.
Hot Water is Used to Make the Dough
You’ll combine the flours with hot, boiling water to form the dough. Hot water is essential because the heat “cooks” the dough, making it elastic and malleable. This subsequently enables you to develop the dough any way you like.
Creation of Rice Cake Dough
I often use one hand to pour about half the water into the basin with the flour while simultaneously stirring everything with the other. After absorbing all the water, I’ll add the remaining hot water. For 30 to 1 minute, combine the flour and water in a stirring motion. If the dough appears to be very dry, add 1 to 2 tablespoons at a time of room temperature water over any loose flour at the bottom of the bowl.
Creaming the Biscuit
The dough is initially very hot, as you might expect. I stir the dough repeatedly to release some of the dough’s steam before letting it cool for 2 to 3 minutes. If the dough is still hot to the touch, stir it for a further one to two minutes before kneading.
Knead the dough until nearly all the loose flour has been incorporated into the mass of dough. , should now place the dough on a work surface. Over the next two to three minutes, keep on kneading it. The dough’s exterior should be essentially smooth (see photo below). You don’t need to worry about a few creases here and there because this dough is quite forgiving. Above all else, the dough shouldn’t feel dry.
The Disk of Kneaded Rice Cake Dough
Rice flour dough produced with hot water frequently become a little sticky when you knead them, especially at first. The dough will progressively feel less sticky as you knead it, and I discovered the dough to be slightly tacky but not unduly sticky as I neared the conclusion of the kneading process. After several minutes of kneading, if the dough is still very sticky, add another tablespoon of rice flour and knead it again.
Divide the Dough, & then Form it into Long Ropes
There is no need for a rest period for this kind of dough. It’s preferable to deal with the dough while it’s still warm. The dough’s exterior will begin to dry up and develop a crust if you leave it out for an extended period.
Pieces of Divided Dough
Create a ball out of the dough and divide it into eight equal pieces. You don’t have to be highly exact, and my dough pieces weighed between 95 and 100 grams, just for perspective.
One portion of dough should remain on the work surface to be rolled out. Reintroduce the seven pieces of left dough into the bowl, and then cover with a cloth.
Create Rope Out of the Dough
Should form the dough piece into a short, thick log, which you should set down in the work area. Roll out the dough beginning in the middle, gradually spreading your hands apart. You will eventually have a substantial dough rope. It should be slightly over 1/2 inch in diameter, and around 16 inches long. should roll the dough rope to one side.
Rice Cake Pieces Cut Up
Three more dough pieces are rolled out and made into long ropes. After that, arrange the four dough ropes in a row and cut them into 2-inch pieces. Your knife will become slightly sticky with the dough, and I don’t typically worry about that, but you can lightly grease the sides of your blade with oil to prevent sticking.
Steam-Ready Rice Cakes
Place all the rice cake pieces on a sizable baking sheet and shield them from the elements with a towel while you finish cutting and forming the remaining dough pieces. If any of the remaining dough pieces have begun to harden and crust over, knead them once more until they are no longer dry. Roll the dough into a rope after that.
Steaming Apparel for Rice Cakes
- Little pans or two massive plates
- A piece of parchment
- An ironing board
- A large wok with a cover
A Different Steaming Setup
It would help if you had a wok that could accommodate the plates or pans containing the rice cakes without discomfort. You can also use a big sauté pan with deep sides if you don’t have a big wok. Additionally, I would advise employing a shorter steaming rack. Glass typically makes up the majority of sauté pan lids. On glass lids, condensation forms quickly. While the rice cakes are cooking, the water may occasionally drip over them. You can stop that by tying a cloth over the lid’s bottom to collect condensation.
- The cakes may also be steamed in bamboo baskets.
- Rice Cakes Being Steamed
The Rice Cakes Shaken
To prevent the rice cakes from adhering to the plates, line 2 dishes (or small pans) with parchment paper. On the leaves covered in parchment, arrange the dough pieces in rows. Before steaming, keep the rice cakes coated with a dry cloth.
Water should be about 1 1/2 to 2 inches deep in the wok and should create boiling water. Should then place the steaming rack carefully in the wok’s middle. Make sure the frame is not submerged in water. If so, drain some of the water from the wok. Put one of the rice cake plates or pans on the steaming rack. The rice cakes should be steamed on high heat for 10 to 11 minutes while the wok is covered with a lid.
Slice of a Cooked Rice Cake
Slice one of the rice cakes open and look inside to determine if it is thoroughly cooked. The rice cakes are fully cooked if there are no definite white spots in the center. While you steam the second batch of rice cakes, let the first batch of rice cakes cool on the counter. If the wok’s water level appears low, add extra water.
Side Effects of Rice Cakes
- Can raise blood sugar levels by eating a lot of rice cakes at once or choosing versions with sweet flavors and added sugar.
- Essentially, they are carbohydrates with little protein or fiber to lessen carbohydrates’ effect on your blood sugar.
- To lessen their effect on blood sugar, combine them with protein, like meat, cheese, hummus, or nut butter, and fiber, like fruits or vegetables.
- Additionally, if you only select them because you think they are healthy and low in calories but don’t like them, they might not be the best pick for a snack. There are many different nutritious foods that you can eat.
What are the Uses of Rice Cakes?
Rice cakes made with red beans are also trendy. Rice cakes are a delicious and healthy alternative to fried food and chips, whether you want a crunchy variety or a tender, soft one. They also go well with eggs for breakfast or dinner and are a terrific low-fat alternative for anyone seeking to consume less fat.
They are an excellent option for both last-minute snacks and desk meals. Rice cakes are a great option for a low-carb diet because they are so widely available and frequently used as a healthy substitute for bread.
Try dipping rice cakes in sauces to improve their flavor. Try dipping them in soy sauce or Teriyaki. Rice cakes taste great when roasted with veggies. Dunk rice cakes in a flavorful dish or serve them as a snack when you’re ready to eat them. You’ll discover that practically everyone enjoys rice cakes as a nutritious snack.
Both the ingredients and the calories in rice cakes are modest. They are frequently used as fillers, and the form affects how they feel.
How can you Store Rice Cake?
On the stovetop, they can be prepared using low-temperature oil. Divide them into squares and reheat them all at the same time. Once finished, they can be kept for up to a week or two in an airtight container.
Although you can keep rice cakes in the fridge for up to three days, doing so will cause them to lose flavor and texture. The healthiest option, rice cakes, are most acceptable when served fresh, and Asian markets and supermarkets in Korea both sell them. After that, boil them for a meal, and you’ll discover they make a great breakfast or light lunch snack.
Why do Rice Cakes have Such a Chewy Texture?
One trick for achieving the distinctively chewy texture of rice cakes is to pound a rice flour batter. Rice flour batter is frequently crushed to give rice cakes their chewy texture.
When the dough is pounded, air pockets make it easier for water to permeate, resulting in a chewy cake when baked. The texture is further influenced by the additional ingredients, including water and tapioca starch.
Are Rice Cakes Healthy?
In addition to being low in calories, rice cakes also occasionally contain whole grains and are gluten-free.
A 9-gram serving of rice cake contains 35 calories, mostly from carbohydrates. Many people replace rice cakes with calorie-dense foods like bread or crackers. You may feel like you’re eating more because the air in the rice cakes makes you feel full, but to reduce your calorie intake, you must maintain a moderate rice cake portion size. Rice cakes have similar calories to saltine crackers but more calories per ounce and gram than white bread.
Some products contain whole grains. Can make rice cakes from whole grain brown rice. It has been proven that consuming a diet high in whole grains lowers the chance of developing chronic illnesses. Those who consumed whole grains, such as brown rice, had a 17 percent lower death risk from all causes than those who consumed the fewest whole grains, according to a large study with over 360,000 participants. To be sure, look for the phrase “whole grain brown rice” on the label, as not all brown rice cakes available on the market are prepared with whole grains.
Most of them don’t include gluten. Since rice is the only ingredient in rice cakes, they are gluten-free. Read the label carefully if you have gluten sensitivity or celiac disease because some products contain barley or other grains that contain gluten. Additionally widely accessible, rice cakes are a practical gluten-free choice while you’re away from home.
Conclusion
Rice cakes are now available in various kinds. Before buying some, you should examine the nutrition labels because they may be heavy in fat and sugar. Rice cakes typically taste like air-popped corn. The secret to selecting the ideal rice cake is choosing a flavor that appeals to you. They are a good decision! Just keep in mind to store it in the fridge, then take pleasure! You’ll be happy you did.
Rice pounded is what rice cakes taste like. Their shapes will determine how chewy they are, and their textures vary. Compared to narrow slices, the cylindrical form is chewier. You can decide what you want based on your preferences. , can use rice cakes to make tteok. Make sure they aren’t overly salty or crispy and add spices. You can also use them in place of bread and crackers.
