Best 3 Asian Rice Cakes Recipes
Embark on a culinary journey to Asia with our delectable Asian rice cakes! These savory and chewy cakes, crafted from premium glutinous rice, are a staple in many Asian cuisines, offering a symphony of flavors and textures. From the classic Chinese niangao to the aromatic Vietnamese bánh tét and the indulgent Japanese mochi, our collection of Asian rice cake recipes will tantalize your taste buds and transport you to the bustling streets of Asia. Whether you prefer savory or sweet, steamed or fried, our recipes cater to all palates and dietary preferences. Unleash your inner chef and delve into the delightful world of Asian rice cakes, creating dishes that will impress your family and friends.
**Recipes included:**
* **Classic Chinese Niangao:** Experience the tradition of Chinese New Year with this timeless recipe. Our niangao is crafted with glutinous rice flour, brown sugar, and a touch of ginger, steamed to perfection and served with a sprinkle of toasted coconut.
* **Savory Vietnamese Bánh Tét:** Embark on a culinary adventure to Vietnam with this flavorful bánh tét. Glutinous rice is combined with mung beans, pork belly, and aromatic spices, wrapped in banana leaves and steamed until tender.
* **Indulgent Japanese Mochi:** Discover the pillowy softness of Japanese mochi, a delightful treat made from glutinous rice flour and pounded until smooth. Enjoy it plain or filled with sweet red bean paste, a classic combination that will leave you craving more.
* **Crispy Korean Tteokbokki:** Experience the spicy side of Korea with tteokbokki, a dish featuring chewy rice cakes bathed in a vibrant sauce made from gochujang (Korean chili paste), gochugaru (Korean chili powder), and a hint of sweetness.
* **Sweet and Sticky Thai Khao Neeo Mamuang:** Indulge in the tropical flavors of Thailand with khao neeo mamuang, a delightful dessert featuring glutinous rice cooked in coconut milk and served with ripe mango and a drizzle of sweet sauce.
STIR-FRIED RICE CAKES (NIAN GAO)
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
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
10-MINUTE RICE CAKES
Growing up, I remember my dad making these for me every time we had leftover rice in the fridge. I generally make these for breakfast but occasionally enjoy them for dinner when my husband is out of town and I want to make something quick and easy. This recipe is a great base. Have fun changing it up and making it your own! Great topped with salsa!
Provided by Lauren
Categories 100+ Everyday Cooking Recipes
Time 10m
Yield 1
Number Of Ingredients 6
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.
Nutrition Facts : Calories 228.6 calories, Carbohydrate 22.7 g, Cholesterol 202.1 mg, Fat 11.3 g, Fiber 0.4 g, Protein 8.6 g, SaturatedFat 5.5 g, Sodium 269.1 mg, Sugar 0.4 g
CHINESE RICE CAKES
So you went out for Chinese food last night, and came home with a big box of leftover fried rice. You want to use it, but just don't want to have the same meal yet again. These little cakes are great to pack in your lunchbox, or just enjoy straight out of the pan with a dipping sauce.
Provided by IngridH
Categories Lunch/Snacks
Time 12m
Yield 16 rice cakes, 4 serving(s)
Number Of Ingredients 4
Steps:
- If your rice has any large items (like whole shrimp) pull these out and chop into small pieces. Add back to rice.
- Put rice in a mixing bowl. Add egg, and mix to coat rice. If the rice is not well coated, add another egg.
- Stir in flour. The mixture should be fairly loose, but not runny.
- Heat enough oil to coat the bottom of a non-stick skillet over medium heat.
- Drop the rice mixture by tablespoons into hot oil. Gently flatten each spoonful with the back of a spoon, so that it is about 1/4 inch thick.
- Cook until the bottom is golden brown, then flip and cook the other side.
- Remove to a rack covered with paper towels to drain any excess oil.
- Serve immediately with your choice of dipping sauce, or cool completely before adding to your bento box.
Nutrition Facts : Calories 25, Fat 1.2, SaturatedFat 0.4, Cholesterol 46.5, Sodium 17.8, Carbohydrate 1.6, Fiber 0.1, Sugar 0.1, Protein 1.8
Tips:
- Use glutinous rice flour. This type of rice flour is made from sticky rice, which gives the rice cakes their chewy texture.
- Soak the rice flour for at least 30 minutes before cooking. This will help the rice flour to absorb water and become more pliable.
- Use a steamer to cook the rice cakes. This is the best way to ensure that the rice cakes are cooked evenly.
- Cook the rice cakes until they are translucent and slightly chewy. Overcooking will make the rice cakes tough.
- Serve the rice cakes warm or at room temperature. They can be eaten plain or with a variety of toppings, such as sweet or savory sauces, fruits, or nuts.
Conclusion:
Asian rice cakes are a delicious and versatile dish that can be enjoyed in many different ways. They are easy to make and can be customized to your own taste preferences. Whether you are looking for a quick and easy snack or a hearty and satisfying meal, Asian rice cakes are a great option.
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