Best 4 Asian Crispy Rice Cake Recipes

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Crispy rice cake, also known as "Xiang Gao" in Chinese, is a delightful and versatile snack or side dish with a crispy outer layer and a soft, chewy interior. Its history can be traced back to ancient China, where it was a popular delicacy among the imperial court. Today, crispy rice cake has gained immense popularity worldwide due to its unique texture, savory flavor, and adaptability to various cuisines. In this article, we present a collection of three delectable crispy rice cake recipes that cater to different taste preferences and dietary restrictions. From a classic Cantonese-style crispy rice cake to a vegetarian-friendly version and a creative air fryer recipe, these recipes offer a range of options for home cooks to explore and enjoy. Whether you're looking for a crispy snack to munch on or a flavorful accompaniment to your meals, our recipes will guide you in creating this delectable dish with ease.

Here are our top 4 tried and tested recipes!

STIR-FRIED RICE CAKES (NIAN GAO)



Stir-fried Rice Cakes (Nian Gao) image

Stir-fried rice cakes are known in Chinese as "chao niángāo" (炒年糕). Our version uses pork (but you can substitute chicken) and leafy greens.

Provided by Sarah

Categories     Noodles and Pasta

Time 1h

Number Of Ingredients 22

8 oz. pork shoulder or loin ((julienned))
1 tablespoon water
2 teaspoons light soy sauce
1/2 teaspoon sesame oil
1/4 teaspoon white pepper
1 teaspoon vegetable oil
1 teaspoon cornstarch
1 pound rice cakes
8 ounces baby bok choy ((or napa cabbage))
2 cloves garlic ((coarsely chopped))
3 scallions ((cut on a diagonal into 1 inch/2.5 cm pieces))
6 dried shiitake mushrooms ((soaked for 2 hours until reconstituted; can substitute fresh shiitake mushrooms))
3 tablespoons vegetable oil
1 tablespoon Shaoxing wine
1/2-3/4 cup water ((depending on how hot your stove can get; for higher BTU stoves, use up to ¾ cup water) )
1/2 teaspoon sesame oil
1 1/2 teaspoons dark soy sauce
1 tablespoon light soy sauce
2 teaspoons oyster sauce
1/4 teaspoon ground white pepper
1/2 teaspoon sugar
salt ((to taste))

Steps:

  • Marinate the julienned pork with the water, light soy sauce, sesame oil, white pepper, vegetable oil, and cornstarch. Allow to sit for 20-30 minutes, while you prepare the rest of the ingredients.
  • Rinse the rice cakes and drain. If using fresh or frozen rice cakes, you do not have to soak or thaw them. Only soak (according to package instructions) if using dried rice cakes.
  • Thoroughly wash the baby bok choy (or napa cabbage). Drain, shaking off excess water. If using baby bok choy, separate into individual leaves. If using napa cabbage, cut the large leaves into smaller bite-sized pieces. Also prepare the garlic and scallions.
  • If using mushrooms, slice them thinly. If using dried shiitake mushrooms, save the soaking liquid.
  • Place your wok over high heat until it begins to smoke lightly. Add the vegetable oil to coat the wok, and add the pork and garlic. Cook until the pork turns opaque. If using mushrooms, add them now and stir-fry for 1 minute.
  • Stir in the scallions, bok choy/cabbage, and Shaoxing wine. Stir-fry for 30 seconds, and move everything to the center of the wok to create an even "bed" of vegetables and meat. Distribute the rice cakes on top (this prevents them from sticking to the wok).
  • Add water (or mushroom soaking water for extra flavor). Depending on how hot your stove gets, you can add 1/2 cup to 3/4 cup. Cover, and cook for 2 minutes to steam the rice cakes and cook the vegetables.
  • Remove the cover, and add the sesame oil, dark soy sauce, light soy sauce, oyster sauce, white pepper, and sugar. Stir-fry everything together for 1 minute over medium heat. Taste, and season with additional salt if necessary. Continue stir-frying until the rice cakes are coated in sauce, cooked through but still chewy. Plate and serve!

Nutrition Facts : Calories 484 kcal, Carbohydrate 64 g, Protein 21 g, Fat 16 g, SaturatedFat 10 g, Cholesterol 36 mg, Sodium 884 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

RICE CAKES WITH PEANUT SAUCE AND HOISIN



Rice Cakes With Peanut Sauce and Hoisin image

This vegan dish is reminiscent of the classic Cantonese dim sum of fried cheung fun, or steamed rice noodle rolls, which is served with two contrasting sauces: a caramelly hoisin sauce and a nutty sesame sauce. In this recipe, tenaciously chewy rice cakes are stir-fried until crispy, then smothered in a sweet and earthy peanut sauce and finished with syrupy hoisin. Rice cakes deserve to be a pantry staple for many reasons: They can be used as a filling substitute for short pasta, added to stews or quickly pan-fried with your favorite sauce. Sold in Chinese or Korean markets, they come in tubes (like those used in tteokbokki) or sliced disks, and are packaged in vacuum-sealed packs or frozen, so they keep for ages. If you're looking for a suitable substitute, you could use fresh rice noodle rolls, or even gnocchi. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.

Provided by Hetty McKinnon

Categories     dinner, weekday, vegetables, main course

Time 20m

Yield 4 servings

Number Of Ingredients 13

Kosher salt
2 pounds rice cake sticks or sliced rice cakes, fresh or frozen
2 tablespoons neutral oil such as vegetable or grapeseed
1 tablespoon soy sauce
1/2 pound yu choy or other Asian greens, halved lengthwise
2 tablespoons hoisin sauce, diluted with 1 teaspoon water
2 scallions, finely sliced
1 tablespoon toasted white sesame seeds
1/3 cup smooth peanut butter (natural or emulsified)
3 tablespoons hot water
1/2 tablespoon granulated sugar
1 garlic clove, grated
1 teaspoon soy sauce

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.

RICE CAKE WITH MIXED VEGETABLES



Rice Cake With Mixed Vegetables image

Rice cakes are available sliced, marble-shaped, and in batons. Look for them in the refrigerated aisle of Asian grocery stores. There are dried versions, but the refrigerated version is widely available and easier to work with. I like the slices because there's more surface area for the sauce. You can use any combination of vegetables and seasonings, so feel free to experiment with flavors. Rice cake is also served at Lunar New Year because the Mandarin name nian gao ("sticky cake") is a homophone for the nian, which means "year," and gao, which means "tall" or "high." When you stick those years together, you're wishing others longevity.

Provided by Hsiao-Ching Chou

Categories     Side     Dinner     Lunch     Lunar New Year     Mushroom     Carrot     Bok Choy     Soy Sauce     Spinach     Sesame Oil     Vegetarian     Vegan     Dairy Free     Peanut Free     Tree Nut Free     Stir-Fry     Wok

Yield Makes 4 servings

Number Of Ingredients 10

2 cups sliced rice cake
3 cups hot tap water or water that's been microwaved for 30 seconds
1 tablespoon vegetable oil
2 cups leafy greens, such as baby bok choy, yu choy (cut into ½-inch pieces), or baby spinach leaves
4 medium dried shiitake mushrooms, soaked in hot water for 30 minutes to reconstitute and cut into (¼-inch-thick) pieces
½ cup sliced carrots (⅛ inch thick)
½ cup bean sprouts
1½ tablespoons soy sauce
1 tablespoon black bean garlic sauce
¼ teaspoon sesame oil

Steps:

  • In a medium bowl, soak the rice cake in the hot water for 2 to 3 minutes, then drain all but about ½ cup water. Set aside.
  • Preheat a wok over high heat until wisps of smoke rise from the surface. Swirl in the vegetable oil and let heat for a few seconds until it starts to shimmer. Add the greens and stir-fry for about 15 seconds. Add the mushrooms, carrots, and bean sprouts. Stir to combine. Add the rice cake and the reserved water, soy sauce, and black bean garlic sauce. Stir-fry for 2 minutes, or until well combined and the rice cake slices have softened. Finish with the sesame oil. Serve while hot.

RICE CAKES



Rice Cakes image

Crispy rice has a revered place in many cultures. These rice cakes, which work well as a side dish to a piece of grilled meat or fish, offer the delicious crunch of Korean nurunji or Middle eastern hkaka, with some of the herbed cheesy goodness of Italian arancini. The basic recipe can be used to accommodate vegetables other than zucchini and herbs other than mint, or can be made without either for a more simple backdrop for a fried egg or a simple snack for a child.

Provided by Kim Severson

Categories     side dish

Time 20m

Yield 4 to 6 cakes

Number Of Ingredients 9

2 cups leftover white rice, preferably long-grain or Carolina Gold
2 eggs, lightly beaten
1 cup finely chopped zucchini
3 tablespoons chopped mint
1/3 cup green onion, chopped
1 cup sharp white Cheddar, grated on the large hole of a box grater
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons butter

Steps:

  • In a large bowl, gently mix everything except the butter. Over medium-high heat, heat the butter in a large frying pan until it is foaming. (A nonstick pan is good for this purpose but cast iron can work well, too.)
  • Working in batches if necessary, and adding more butter as needed, use a large spoon or measuring cup to place a scoop of the rice mixture in the pan. Press down with the back of a spatula to form a patty. Cook 3 to 4 minutes, or until golden and crisp on the bottom. Gently flip patty and cook another 3 minutes or until golden. Keep warm on a paper-towel-covered plate or pan in a warm oven.

Nutrition Facts : @context http, Calories 558, UnsaturatedFat 6 grams, Carbohydrate 80 grams, Fat 18 grams, Fiber 1 gram, Protein 17 grams, SaturatedFat 10 grams, Sodium 461 milligrams, Sugar 1 gram, TransFat 1 gram

Tips:

  • Prepare the ingredients in advance: This will help you save time and ensure that you have everything you need before you start cooking.
  • Use fresh, high-quality ingredients: This will make a big difference in the taste of your crispy rice cakes.
  • Be careful not to overcook the rice: The rice should be cooked through, but it should still be slightly firm.
  • Let the rice cool completely before frying it: This will help prevent the rice from sticking to the pan.
  • Use a well-seasoned wok or skillet: This will help prevent the rice cakes from sticking.
  • Be patient: Frying the rice cakes takes time, but it's worth it. Just keep stirring the rice cakes until they are golden brown and crispy.

Conclusion:

Asian crispy rice cakes are a delicious and easy-to-make snack or appetizer. They are perfect for parties or potlucks, and they can also be served as a main course with a dipping sauce. With a few simple ingredients and a little bit of time, you can make these crispy rice cakes at home. So next time you're looking for a new and exciting snack or appetizer, give these crispy rice cakes a try. You won't be disappointed!

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